We are all probably familiar with a traditional caprese salad: tomatoes, fresh mozzarella, basil and a drizzle of delicious olive oil and balsamic vinegar. It’s one of my favorite salads because nothing beats a ball of freshly made mozzarella. Yum! Today I’m showing you a twist on this traditional salad -- made with a Mexican spin! {Hello, Cinco de Mayo party!!!!} This salad is easy to put together and it is a beautiful presentation! Instead of mozzarella we are going to use queso fresco, which is a Mexican crumbling cheese used to top food. It’s salty and very firm, resembling feta cheese in texture. You can find it in the cheese section of most grocery stores. {I found mine at Walmart!} The cheese is firm enough to throw on a grill pan, making this salad even more special! But by all means, if you’re worried about grilling this cheese, skip that step....the dish will still be delish!
Mexican-Style Caprese Salad (makes 4 starter salads)
Salsa:
1 pint grape tomatoes, quartered
1/2 red onion, minced
2 handfuls fresh cilantro, chopped
juice from 2 limes
salt and pepper to taste
Assembly:
1 small jar Tomatillo salsa
1 package queso fresco
extra virgin olive oil for drizzling
salt and pepper
- For the salsa, combine all ingredients and set aside.
- Heat a grill pan over medium high heat. Thickly slice queso fresco into 1/2 inch thick round slices (you can probably get 2 slices per package of cheese). Drizzle cheese with olive oil and place on the grill pan. Grill each side of cheese for about 2 minutes or until grill marks form. Remove cheese from pan and set aside.
- Cut each cheese slice into 4 pieces. Place 2 pieces grilled cheese on each plate. Top with tomato mixture then drizzle with Tomatillo salsa and olive oil if desired. Serve immediately.
