Caprese Mexicana
4 c. cherry tomatoes (2 small containers)
Juice of 1 lime
2 t. pink Himalayan sea salt (available at The Tasteful Olive)
1/2 t. fresh ground pepper
1 c. queso fresco cheese, cut into 1/2" cubes
1/2 c. cilantro leaves, whole
1/4 c. The Tasteful Olive Avocado gourmet oil
1/4 c. The Tasteful Olive Jalapeno Lime white balsamic vinegar
Toss all ingredients gently together in a large bowl, then transfer to a serving platter, if desired.
Author: Judith Sinderson
