Tomato, cheese, cilantro and chili pepper salad

Votes: 2

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

This light vegetable salad is a perfect example of how simple is genius. Arrange sliced tomatoes, chili peppers, and onions on a plate, sprinkle with crumbled cheese and cilantro, and drizzle with a vinaigrette that adds a wonderful flavor to fresh vegetables. For the cheese, choose a mild Mexican queso fresco. It pairs beautifully with sweet, ripe tomatoes, perfectly complementing the vegetables with its tart flavor. A mildly spicy serrano pepper adds a brighter flavor, while fresh cilantro adds a zesty aroma. This salad pairs perfectly with grilled meats, especially since it's so easy to make for a picnic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large round tomatoes
1 red onion, thinly sliced
1 serrano pepper, thinly sliced
1 tbsp chopped cilantro leaves
1/4 cup queso fresco cheese
1 tsp oregano
1 tbsp. l. olive oil
1 tbsp. white wine vinegar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Slice the tomatoes into 0.5 cm thick rounds and arrange them on a plate with thinly sliced onions. Place thin rings of serrano next to the tomatoes and sprinkle with cilantro. Crumble the cheese on top.
In a bowl, combine oregano, olive oil, and vinegar. Drizzle the vinaigrette over the salad just before serving. Season with salt and pepper to taste.

Categories:

recipe / Picnic / Salads / Vegetable salads / Aaron Sanchez

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