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

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving: 168 calories, 14g fat (3g saturated fat), 7mg cholesterol, 286mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 4g protein .


  1. In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
  2. Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
  3. 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.
Originally published as South-of-the-Border Caprese Salad in Taste of Home June/July 2009, p41

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scsvatek 101802
Reviewed Dec. 3, 2013

"Very good. I made it for my husband. We ran out of salad greens and still had dressing so I got more greens and tomatoes so we could finish off the dressing. We will definitely make this again soon."

justmbeth 101172
Reviewed Jan. 2, 2012

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

aug2295 166268
Reviewed Oct. 25, 2010

"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."

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