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Tomato and Avocado Salad with Queso Fresco

6 Servings
Ensalada de Jitomate y Aguacate con Queso Fresco


  • 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.