Mexican-Style Tomato Salad

Name: Mexican-Style Tomato Salad
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

33 Ratings

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

Martha Stewart Living, August 2006

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Read the full recipe after the video.

Recipe Summary

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

Step 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.

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Reviews

33 Ratings

5 star values: 4
4 star values: 3
3 star values: 13
2 star values: 10
1 star values: 3

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Mexican-Style Tomato Salad

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Recipe Summary

Ingredients

Directions

Reviews

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Mexican-Style Tomato Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Mexican-Style Tomato Salad