Mexican Caprese Salad
- 2 medium plum tomatoes, stemmed and cut into ¼-inch-thick slices
- Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
- 1 small lime wedge
- Sea salt and pepper, to taste
- 1 ounce finely crumbled queso fresco
- 1 ½ teaspoons chopped cilantro leaves, or more to taste
Instructions:
When using fresh herbs, be sure to dry them thoroughly after washing them so they are fluffy, not dense, when chopped.
- Place one of the tomato slices in the center of a large dinner plate. Arrange the remaining slices, overlapping slightly, forming rings around the center slice until all the tomatoes are used. Lightly mist the tomatoes with spray. Squeeze the lime wedge evenly over the tomato slices. Season with salt and pepper. Then, leaving the outer diameter of the tomato slices bare, sprinkle the cheese and then the cilantro over the top. Serve immediately.