Ingredients
Units
Scale
FOR THE SALAD
- 4 peaches, halved, pitted & sliced
- 3 large tomatoes, sliced
- 10 oz (280g) queso fresco cheese (or substitute with another crumbly white cheese)
FOR THE CILANTRO LIME VINAIGRETTE
- 2 cups fresh cilantro
- 1 clove of garlic
- zest of 1 lime
- 1/4 cup lime juice
- 1 tbsp honey (or substitute with agave)
- 1/2 teaspoon sea salt
- 1/2 cup extra-virgin olive oil
FOR THE GARNISH
- 1 cup pickled red onion with habaneros
- cilantro leaves
Instructions
FOR THE VINAIGRETTE
- Place the cilantro, garlic, lime zest & juice, honey, salt in a food processor – pulse to combine. With the blade running, pour in the olive oil and process until smooth.
FOR THE SALAD
- Arrange the peach & tomato slices on a large platter. Crumble the queso fresco over the top of the peaches & tomatoes. Spoon vinaigrette over the salad (you will only need about 1/2 of the vinaigrette, reserve the rest for another use).
- Garnish with the pickled red onion & habaneros and cilantro leaves. Enjoy :)
- Prep Time: 15 minutes
- Cook Time: 0 hours
