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Mexican-Style Tomato Salad

Name: Mexican-Style Tomato Salad
Yield: 6 servings
Ingredients: 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 1/4-inch-thick slices, and halved crosswise; 1 lime; 6 to 8 ounces queso fresco, crumbled; 1 small bunch fresh cilantro, separated into small sprigs; Extra-virgin olive oil, for drizzling

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

Source: Martha Stewart Living, August 2006

Servings

Ingredients

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 1/4-inch-thick slices, and halved crosswise
1 lime
6 to 8 ounces queso fresco, crumbled
1 small bunch fresh cilantro, separated into small sprigs
Extra-virgin olive oil, for drizzling

Directions

1. Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly. 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). Season with salt and pepper, and drizzle with oil before serving.