Mexican Tomato Salad (Recipe)

Ingredients

2 large, round ripe tomatoes, sliced 6mm (1/4 in) thick

1 red onion, thinly sliced

2 serranos or jalapeños, thinly sliced

1/2 tbsp chopped coriander leaves

30g (1 oz) quezo blanco, crumbled

1/2 tsp oregano

1/2 tsp crushed garlic

1 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

Salt and freshly ground black pepper to taste

Steps

1.  Arrange the sliced tomatoes, red onions and chilies on a chilled platter.  Sprinkle the coriander and queso blanco over the the top.

2.  In a small bowl, combine the remaining ingredients.  Drizzle the vinaigrette over the salad just before serving.

From : Low-Carbo Cooking