Tomato and Avocado Salad with Queso Fresco

Tomato and Avocado Salad with Queso Fresco
Print Recipe
Serves 6 Ensalada de Jitomate y Aguacate con Queso Fresco
Ingredients
  • 4 large beefsteak or heirloom tomatoes cut into wedges
  • 1/4 red onion slivered
  • 1 ripe avocado sliced
  • 1/2 teaspoon kosher or sea salt plus more to season the dressing
  • Freshly cracked black pepper to taste
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon brown sugar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup queso fresco crumbled
To Prepare
  • Arrange the tomatoes, onion and avocado on a platter. Season with 1/2 teaspoon salt and a few cracks of pepper.
  • In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.
  • Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. Finish with a little more salt and pepper. Serve at room temperature.
Ingredients
  • 4 large beefsteak or heirloom tomatoes cut into wedges
  • 1/4 red onion slivered
  • 1 ripe avocado sliced
  • 1/2 teaspoon kosher or sea salt plus more to season the dressing
  • Freshly cracked black pepper to taste
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon brown sugar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup queso fresco crumbled
To Prepare
  • Arrange the tomatoes, onion and avocado on a platter. Season with 1/2 teaspoon salt and a few cracks of pepper.
  • In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.
  • Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. Finish with a little more salt and pepper. Serve at room temperature.

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