A Pati Jinich Recipe
Tomato and Avocado Salad with Queso Fresco
Ensalada de Jitomate y Aguacate con Queso Fresco
large beefsteak or heirloom tomatoes
cut into wedges
kosher or sea salt
plus more to season the dressing
Freshly cracked black pepper to taste
white distilled vinegar
extra virgin olive oil
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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