Tex-Mex Tomato Salad

By CarolineNGa

Ingredients

• WHISK:
• 3 Tbsp. olive oil3 Tbsp.
• 2 Tbsp. cider vinegar2 Tbsp.
• 2 tsp. annatto powder (achiote powder)2 tsp.
• 1 tsp. dried oregano (preferably Mexican)1 tsp.
• 1 tsp. garlic powder1 tsp.
• 1 ⁄4 tsp. ground allspice1⁄4 tsp.
• 1 tsp. mayonnaise1 tsp.
• Salt and black pepper to taste
• BRUSH:
• 8 thin slices ciabatta bread8 thin slices
• 2 tsp. olive oil2 tsp.
• TOSS:
• 2 cups halved red and yellow cherry or grape tomatoes2 cups
• 1 ⁄4 cup crumbled queso cotija or feta cheese1⁄4 cup
• 1 ⁄4 cup fresh cilantro leaves1⁄4 cup
• 1 Tbsp. minced scallions1 Tbsp.

Preparation

Step 1

Preheat grill to medium-high.

Whisk together 3 Tbsp. oil, vinegar, annatto, oregano, garlic powder, allspice, and mayonnaise; season with salt and pepper.

Brush ciabatta slices with 2 tsp. oil and grill until toasted, 1 minute per side; sprinkle with salt.

Toss together tomatoes, queso, cilantro, and scallions. Drizzle vinaigrette over salad to taste; serve with ciabatta.

Nutrition Information
Per serving: 208 cal; 16g total fat (4g sat); 10mg chol; 204mg sodium; 13g carb; 1g fiber; 4g protein