Mexican Caprese Salad
- 2 medium plum tomatoes, stemmed and cut into 1/4-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 (look for it in the refrigerated section with other international ingredients)
- 1 1/2 teaspoons chopped cilantro leaves, or more to taste
- 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.
- Calories: 66
- Protein: 5g
- Carbohydrates: 6g
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 9mg
- Fiber: 2g
- Sodium: 44mg
tomatoes, olive oil spray, lime, salt, queso fresco, cilantro
Taken from www.epicurious.com/recipes/food/views/mexican-caprese-salad-375538 (may not work)