Salad | Vegetarian | Video
Tex-Mex Caprese Salad
Queso fresco is a semisoft fresh Mexican cheese that you can find practically in any grocery store these days. I eat it all the time as an addition to some meals or as a snack. This Tex-Mex take on a classic Italian salad, has all the right flavors and textures going for it. The slight spicy bitterness from the baby arugula with the fresh salted tomatoes and creaminess from the cheese along with the cilantro vinaigrette and crunchiness from the pepitas all works together to create an amazing salad packed with flavor! This Tex-Mex Caprese Salad is calling your name!
Tex-Mex Caprese Salad
Tex-Mex Caprese Salad is a fun twist on the classic Italian anti-pasto salad. Give this one a try if you want to switch things up a bit!
Servings: 4
Equipment
- Serving platter
Ingredients
Dressing:
- 1 large bunch fresh cilantro leaves rinsed and dried
- 1 garlic clove smashed and peeled
- ½ cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 tablespoons water
Salad:
- 2 cups baby arugula
- 1 pound heirloom tomatoes cut into 1-inch slices
- 10 ounces queso fresco sliced
- ½ teaspoon flaky sea salt
- ¼ cup roasted salted pepitas pumpkin seeds
- 2 tablespoons fresh cilantro leaves
Instructions
- To make the dressing, combine all of the ingredients in a blender or food processor and blend until smooth. Give it a taste and adjust seasoning accordingly, adding more salt or pepper if needed. Dressing can be made up to 4 days in advance and kept in an airtight container in the fridge.
- Arrange the arugula on a large platter. Then place the tomato and cheese slices on top, alternating between the two. Season with salt and drizzle with as much of the dressing as you’d like. Garnish with the pepitas and cilantro. Serve with additional dressing on the side. Enjoy!
