South-of-the-Border Caprese Salad Recipe

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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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South-of-the-Border Caprese Salad Recipe

Read Reviews
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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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 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

Nutritional Facts

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

  • 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
  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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Reviews forSouth-of-the-Border Caprese Salad

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katlaydee3 User ID: 3741999 256385
Reviewed Nov. 4, 2016

"Delicious! I loved this salad with the queso fresco cheese."

MY REVIEW
scsvatek User ID: 4971420 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."

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justmbeth User ID: 1196484 101172
Reviewed Jan. 2, 2012

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

MY REVIEW
aug2295 User ID: 4631582 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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