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Tomato, Avocado, and Queso Fresco Cheese Salad

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6 » marthastewart.com)

A Mexican-style Caprese Salad. Delicious with a glass of Viu Manent Malbec Rose or a chilled Brennans Golden Pils.

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 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
    Brennans Cellars Extra Virgin Olive Oil, for drizzling


Preparation:

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.