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Mexican Caprese (Cheese) Salad


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"I like to call this my Mexican Caprese Salad...it is so good with any mexican food from Quesadillas to tacos!"

Serves 6 | Prep Time 10 minutes | Cook Time 5 minutes to throw it together

Why I Love This Recipe

Delicious and easy with a little spice. Great in the summer!


Ingredients You'll Need

5-6 large beefsteak tomatoes or any tomatoes you like and are in season, I have even made this with heriloom cherry tomatoes but of course I use more then 5 and just half them.
1/2 pound Oaxaca cheese, found near the mexican refridgerated items in your grocery store. You tear this cheese into shredded pieces, all sizes work.
1/2 bunch, washed and chopped cilantro, take the time to remove the stems as they are bitter.
1/4 cup or more pickled jalapeno peppers, I quarter these to keep spice limited but feel free to keep the slices whole.
1/4 cup thinly sliced radishes.
Dressing:
1/4 cup olive oil
salt and pepper to taste
2 cloves crushed garlic
1/4 cup diced red onion that has been mellowed by adding 2 tablespoons Apple cider vinegar and let sit for 5 minutes before adding into the dressing.


Directions

Wash, dry and slice the tomatoes and arrange on a plate or flat style bowl.


Sprinkle with the cilantro, japs and radishes.


Mix all dressing ingredients together and pour over the salad....enjoy.


Pairs Well With

All mexican! Or just grilled chicken that is served on lettuce with this salad as the topping.


Questions, Comments & Reviews


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