Tomato and Oaxacan Cheese Salad

Name: Tomato and Oaxacan Cheese Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by Chicagoland Chef du

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: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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