My true inspiration for this salad was the abundance of beautiful tomatoes I came upon at the farmers market last weekend. It was just one of those impulse buys when you see it and not sure what you will create with them, but know it will be something good! This is a nice change for a side salad instead of the same old greens of lettuce that can get boring sometimes. Again the dressing was inspired by chef Aaron Sanchez, but the only thing I did different was I strained my dressing to create a very smooth dressing. I stopped buying bottled dressings about 5 years ago and have been enjoying creating new flavors.
Yields up to 5 servings
3 large heirloom tomatoes (yellow, orange, and purple)
3 Roma tomatoes
1/2 cup green onions ,diced
1 cup queso fresco, crumbled
1/2 cup parsley
1/2 cup cilantro
1/4 cup fresh oregano
2 serrano chiles
4 cloves garlic
4 bay leaves
1/4 cup white vinegar
1 cup olive oil
Salt and pepper
How could I pass up these beautiful tomatoes?? Can only enjoy them for another couple of weeks.
1. Slice the tomatoes about 1/4 inch thick. Transfer to a large serving dish so they are just slightly overlapping slightly, set aside.
2. Combine all of the ingredients for the dressing in the blender, adding 1 teaspoon of salt and 1/2 teaspoon of fresh cracked pepper. Blend on high until smooth. Taste for salt and then strain through a fine wire-mesh strainer.
3. Pour about 1/2 of the dressing over tomatoes. Garnish with queso fresco and green onions. Yields up to 5 servings. Serve as a side or pair it with your favorite grilled chicken or seafood for a nice summer meal.
Next time I make this, I would like to cook under the broiler for a few minutes to melt the cheese...what a great side dish!
Salsa Verde Dressing, if you are not able to find fresh oregano, just bump up the other fresh herbs and add some dried oregano.
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Everyday Mole Sauce
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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