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South-of-the-Border Caprese Salad

5 | 5 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Kathleen Merkley, Layton, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

South-of-the-Border Caprese Salad

Contest Winner
5 | 5 Reviews Add your review
Yield:6 servings (1 cup dressing)
Prep:30 min
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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
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Directions

  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.

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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