Thursday, July 26, 2012

A Twist on Caprese – Mexican Style!

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If you follow my blog, you know that I’m all about the caprese salad.  Ripe, juicy tomatoes layered with cool creamy mozzarella and bright fresh basil are a combination of flavors that I find irresistible.  This week’s tomato bounty spoonful and the current contents of my fridge inspired me to try a Mexican twist on my favorite salad.

072612 - 2In place of the mozzarella, I used pan-fried queso blanco cheese.  Queso blanco is a white Mexican cheese that has been curdled with an acid, like lemon juice, and salted.  The result is a smooth white cheese that doesn’t melt when heated and is perfect for slicing and pan frying.

No oil is required, all you have to do is cut the cheese into slices and place them in a skillet over medium heat.  After a couple of minutes on each side, the cheese is crispy on the outside and creamy on the inside.  Just look at that gorgeous golden color! 

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I substituted fresh cilantro for the basil, and used a Roma tomato from the garden. 

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It was easy to put together, and I loved the texture and flavor of the crispy, salted cheese layered with the fresh tomato and cilantro.  A simple, quick salad that I will definitely be making again!

Mexican Caprese Salad

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Serves 1


  • 1 Roma tomato, sliced
  • 3 slices queso blanco, cut about a quarter inch thick
  • 2 tbsp fresh cilantro leaves


Preheat a griddle or skillet over medium heat.  Add the cheese slices and cook on each side for about 2 minutes, until crispy and golden on the outside.

Layer the sliced tomato with the cheese and cilantro, alternating each to build the salad.  Serve immediately.

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