Recipe courtesy of Aarón Sánchez
Recipe courtesy of Aarón Sánchez
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Melting Pot
Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 5 min
- Cook: 1 hr 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 79
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 255 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 5 min
- Cook: 1 hr 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 79
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 255 mg
Ingredients
Directions
- Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.
- In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.
