4large beefsteak or heirloom tomatoes, cut into wedges
1/4red onion, slivered
1ripe avocado, sliced
1/2 teaspoonkosher or sea salt, plus more to season the dressing
Freshly cracked black pepper to taste
2tablespoonswhite distilled vinegar
2tablespoonslime juice
1/2teaspoonbrown sugar
1/4cupextra virgin olive oil
1/2cupqueso 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.