Tomato and Queso Fresco Salad

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This elegant looking salad is an assembly of delicate ingredients of subtle flavors that layer-up for a fresh and bright summer starter. Queso fresco complements the acidity of the tomato to elevate the lightness of this dish.

Queso fresco – “fresh cheese” – is a Mexican cheese and it’s to Mexico as feta is to Greece. It’s made from raw cow milk or a combination of cow and goat milk. In the States, we’ll most likely find pasteurized versions. This cheese is fresh, bright, and mild. It makes a good substitute for feta, goat cheese and ricotta. Keep it on hand during the hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vegetables.

It’s creamy enough to cool the heat of chiles and adds a subtle sour note to cut the heavy richness of dishes. It doesn’t melt but it’s easily crumbled for sprinkling on dishes like enchiladas, tacos, soups and beans.

Let’s get started.

Ingredients

Serves 4

¼ cup roasted pine nuts

8 small clusters of mini size fresh basil leaves

½ cup crumbled or ¼ inch size cubes of queso fresco

Extra ⅛ inch thick slices of queso fresco (see photos)

3 to 4 medium to large tomatoes

Extra virgin olive oil for drizzling

Balsamic vinegar for sprinkling

Salt and pepper

Preparation

In a small skillet, place the pine nuts over medium heat and toast, shaking the pan or stirring frequently, until lightly golden and fragrant. About 5 minutes. Pour unto a plate to cool.

Slice the tomatoes and arrange attractively on a serving plate. Sprinkle toasted pine nuts and cheese over the tomatoes. Arrange basil leafs attractively over the tomatoes

Just before serving, drizzle olive oil over the tomatoes and lightly sprinkle balsamic vinegar drops over the tomatoes. Lightly salt and pepper.

To the side of the salad attractively arrange slices of queso fresco.