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Mexican-Style Tomato Salad

This simple side is a Mexican rendition of an Italian caprese salad.

  • servings: 6




  • 1 3/4 pounds tomatoes (3 to 4 medium), cut crosswise into 1/2-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 1 ripe Hass avocado, halved lengthwise, pitted, peeled, cut lengthwise into 1/2-inch-thick slices, and halved crosswise
  • 1/2 lime
  • 6 ounces queso fresco
  • 1 small bunch fresh cilantro, separated into small sprigs
  • Extra-virgin olive oil, for drizzling


  1. Step 1

    Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly.

  2. Step 2

    Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour).

  3. Step 3

    Season with salt and pepper, and drizzle with oil before serving.

Martha Stewart Living, August 2006