South-of-the-Border Caprese Salad
Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah
Ingredients
- CILANTRO VINAIGRETTE:
- 1/3 cup white wine vinegar
- 1/2 cup fresh cilantro leaves
- 3 tablespoons sugar
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, peeled and quartered
- 3/4 teaspoon salt
- 2/3 cup olive oil
- SALAD:
- 4 cups torn mixed salad greens
- 3 large heirloom or other tomatoes, sliced
- 1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 teaspoons fresh cilantro leaves
Reviews
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Perfect Summer salad! I don't do cilantro but I substituted with parsley and it tastes great!
Delicious! I loved this salad with the queso fresco cheese.
Very good. I made it for my husband. We ran out of salad greens and still had dressing so I got more greens and tomatoes so we could finish off the dressing. We will definitely make this again soon.
Awesome dressing and wonderful salad! Dressing was a snap to put together. Will definitely do again.
I loved the cilantro vinaigrette! I used gorgonzola instead of the mozzarella and this was absolutely delicious. A really nice side for a mexican meal or an Italian one.