Tomato, Avocado, and Queso Fresco Cheese Salad
Serving Size:Serves 6
1 3/4 pounds (3 to 4 medium) tomatoes, cut crosswise into 1/2 inch thick slices
coarse salt and freshly ground pepper
1 ripe avocado, halved lengthwise, pitted, peeled, cut lengthwise into 1/2 inch thick slices, and halved crosswise
6 ounces Queso Fresco
1 small bunch fresh cilantro, separated into small sprigs
for drizzling Brennan's Cellars Extra Virgin Olive Oil
A Mexican-style Caprese Salad. Delicious with a glass of Viu Manent Malbec Rose or a chilled Woodland Empire Pils.
Arrange tomatoes on a platter. Season with salt.
Arrange avocado slices on top of tomatoes, dividing evenly.
Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves.
Refrigerate, covered, until ready to serve (up to 1 hour).
Season with salt and pepper, and drizzle with oil before serving.