Tomato and Oaxacan Cheese Salad

Oaxacan (wah-hah-can) is similar to mozzarella if it were braided. It shreds & pulls apart like string cheese. Summertime tomatoes make this salad shine! Stack all the ingredients into a tower, it is gorgeous, almost to pretty to eat! From Elote Cafe cookbook & chef Jeff Smedstad.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups  oaxacan cheese, hand shredded
• 1⁄2 cup  diced onion
• 1⁄4 cup cilantro leaf, chopped
• 4  radishes, cut in half then thinnly sliced
• 4  pickled jalapeno peppers, sliced
• 1⁄3 cup olive oil
• 2  tablespoons cider vinegar
• 1  teaspoon kosher salt, to tase
• 4  large  vine-ripe tomatoes, sliced thick

Directions

1. Slice the tomatoes, thick. Set aside.
2. Combine all the ingredients, except the tomatoes and toss well.
3. Arrange on salad plates so that the salad mixture is layered between the stacked tomato slices.
4. Drizzle with vinaigrette remaining in the bowl.