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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (1 cup dressing)

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 serving: 168 calories, 14g fat (3g saturated fat), 7mg cholesterol, 286mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 4g protein.

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