• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Round tomatoes (large)

  2. 1 Red onion - thinly sliced

  3. 1 Serrano - thinly sliced

  4. 1 tablespoon 15ml Chopped cilantro leaves

  5. 1/4 cup 59ml Queso fresco

  6. 1 teaspoon 5ml Mexican oregano

  7. 1 tablespoon 15ml Extra-virgin olive oil

  8. 1 tablespoon 15ml White wine vinegar

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.

  2. In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

  3. This recipe yields 4 servings.


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