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Mexican Caprese Salad

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Mexican Caprese Salad

Mexican Caprese Salad

This fusion of Mexican and Italian cuisines was inspired by the Italian Caprese salad.  Tomatoes are still the base of this stacked salad but I have traded out the other ingredients {mozzarella cheese, basil and balsamic vinaigrette} for their south-of-the-border counterparts that my family loves so much.  Avocados, cilantro, cotija cheese, salsa verde and taco salad dressing complete this spicy and flavorful rendition.  This unique way of mixing up the traditional favorite makes a refreshing appetizer and salad for summer picnics and BBQ’s.

My family preferred a combo of salsa verde and taco salad dressing because the kick from the salsa was perfectly complemented by the complexity of spices and flavors in the vinaigrette.  You can use one or both of the “drizzles” depending on your tastes and what you have in your kitchen.

Mexican Caprese Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4+
 
Tomatoes are still the base of this stacked salad but I have traded out the other ingredients {mozzarella cheese, basil and balsamic vinaigrette} for their south-of-the-border counterparts that my family loves so much. Avocados, cilantro, cotija cheese, salsa verde and taco salad dressing complete the salad.
Ingredients
Salsa Verde
  • 1 pound tomatillos
  • ½ of a lime
  • 1-2 jalapeño peppers
  • For a medium spicy salsa, add 1-2 serrano peppers
  • For a very spicy salsa, add ½-1 habañero pepper
  • 1 tsp salt
  • 1-3 garlic cloves
  • ½ of a white onion
  • 1 bunch of cilantro
  • 1-2 Tbsp Canola oil
Taco Salad Dressing
  • 1 Tbsp lime juice
  • 3 Tbsp champagne vinegar
  • Splash of canola oil
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp chili powder
  • Dash of salt
  • Dash of black pepper
  • ¼ cup cilantro, chopped or torn
Mexican Caprese Salad
  • Tomatoes, sliced
  • Avocados, sliced
  • Cotija cheese
  • Cilantro, shredded
  • Salsa verde
  • Taco salad vinaigrette
Instructions
Salsa Verde
  1. Lightly coat a large pan with canola oil.
  2. Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
  3. Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
  4. Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
  5. Cool the salsa to room temperature.
  6. Cover it with plastic wrap and keep it in the refrigerator.
Taco Salad Dressing
  1. Mix all of the ingredients together.
  2. Store leftover vinaigrette in a sealed container in the refrigerator.
Mexican Caprese Salad
  1. Arrange sliced tomatoes on a plate.
  2. Top each tomato slice with avocado slices, shredded cilantro and cotija cheese.
  3. Drizzle a combination of salsa verde and taco salad vinaigrette over the top of each stack.
  4. Serve immediately.

 

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