Recipe courtesy of Working Mother magazine, June 2004
3 ripe garden tomatoes, sliced
1/3 pound queso fresco, crumbled, or substitute feta cheese or ricotta salata
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh basil leaves, chopped
1/3 cup olive oil
2 tablespoons lime juice
salt and pepper
On a serving platter, arrange the tomatoes in a circular pattern and sprinkle the crumbled cheese and herbs over the top. To make the vinaigrette, whisk together the olive oil, lime juice, salt and pepper in a small bowl. Pour the vinaigrette over the tomatoes and season with salt and pepper.
4 servings
