Tomato and Avocado Salad with Queso Fresco

Tomato and Avocado Salad with Queso Fresco

Ensalada de Jitomate y Aguacate con Queso Fresco
6 Servings
Pati Jinich
Course: Salad
Cuisine: Mexican
Keyword: Avocado, cheese, mexican cheese, pati's mexican table, queso fresco, salad, Tomato
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Tomato and Avocado Salad with Queso Fresco from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"

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.

6 comments on “Tomato and Avocado Salad with Queso Fresco

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  1. Someone gave me a large bag of large beefsteak tomatoes today. They are very ripe and need to be eaten soon. I wanted something different to stretch them out and found this recipe. I made it today and it turned out perfectly. I just need to practice my slicing and dicing. But it was easy to make and was delicious.

  2. Pati,

    In this episode, what was in the skillet the chef put in the fire wood oven and you later dipped a piece of bread in?

    Thanks,

    Noe

    1. Hi Noe, thanks for your question? In the first skillet Chef Javier Plascencia put Baja Olive Oil, Lemon, Fresh Garlic, Rosemary, Thyme and Chile the Arbol to make the sauce for the snapper, this is the one I dipped my bread into. In the second one, he had again olive oil, cherry tomatoes and more Chile de Arbol. Thanks for tuning in!

  3. YUM! Perfect! I’m going to make this and your sopes for a simple (yet fun) Cinco de Mayo. I’ve never made tortillas by hand so this will be fun. I don’t have a press yet so will roll out by hand. Oh do you have a recommendation for a tortilla press?

    1. Hi Terri, great choices for Cinco de Mayo! I don’t have any preferred brand of tortilla press, but I will recommend that you get the bigger one, maybe 10″ so you can use it to make tortillas, empanadas and many other things 😉