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California Cheese & Tomato Ensalada

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Ingredients:

For Dressing: – 2 tablespoons finely chopped fresh cilantro – 1 clove garlic, finely chopped – 2 tablespoons diced canned green chiles, drained – 1 tablespoon dried oregano – 1 lime, zested and juiced (about 1 tablespoon of juice) – 2 tablespoons white wine vinegar – 1/4 cup extra-virgin olive oil – Salt and black pepper to taste For Salad: – 1 pound ripe red and yellow tomatoes (thickly sliced in rounds, or halved cherry tomatoes) – 1 1/2 cups (8 ounces) cubed Real California Pepper Jack – 1/4 cup (2 ounces) finely crumbled Real California Cotija (or substitute Feta) – 1/4 cup slivered almonds, toasted – 6-8 green or black olives, sliced

Directions:

Dressing:

In a small bowl, combine chopped cilantro and garlic, chiles, oregano, lime zest and juice, vinegar and oil, whisking to combine. Season to taste with salt and pepper.

Salad:

Arrange sliced tomatoes on platter or plates. Scatter cubed Pepper Jack over tomatoes and drizzle with dressing. Top with crumbled Cotija or Feta, almonds and olives.

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