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South-of-the-Border Caprese Salad Recipe

South-of-the-Border Caprese Salad Recipe photo by Taste of Home

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Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah

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South-of-the-Border Caprese Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

CILANTRO VINAIGRETTE:
1/3 cup white wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 jalapeno pepper, seeded and chopped
1 garlic clove, peeled and quartered
3/4 teaspoon salt
2/3 cup olive oil
SALAD:
4 cups torn mixed salad greens
3 large heirloom or other tomatoes, sliced
1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons fresh cilantro leaves

Directions

In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing. Yield: 6 servings (1 cup dressing).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving equals 168 calories, 14 g fat (3 g saturated fat), 7 mg cholesterol, 286 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as South-of-the-Border Caprese Salad in Taste of Home June/July 2009, p41

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South-of-the-Border Caprese Salad

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Reviewed on Jan. 02, 2012 by justmbeth

Awesome dressing and wonderful salad! Dressing was a snap to put together. Will definitely do again.

Reviewed on Oct. 25, 2010 by aug2295

I loved the cilantro vinaigrette! I used gorgonzola instead of the mozzarella and this was absolutely delicious. A really nice side for a mexican meal or an Italian one.