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South-of-the-Border Caprese Salad

 South-of-the-Border Caprese Salad
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
6 ServingsPrep/Total Time: 30 min.

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

2 of 2

South-of-the-Border Caprese Salad (continued)

Directions (continued)

  • with cilantro leaves. Refrigerate leftover dressing. Yield: 6
  • servings (1 cup dressing).
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.