Tomato Salad

By ClaudiaJan

Ingredients

• 1 3/4 pounds tomatoes (3 to 4 medium), cut crosswise into 1/2-inch-thick slices
• Coarse salt and freshly ground pepper
• 1 ripe Hass avocado, halved lengthwise, pitted, peeled, cut lengthwise into 1/2-inch-thick slices, and halved crosswise
• 1/2 lime
• 6 ounces queso fresco
• 1 small bunch fresh cilantro, separated into small sprigs
• Extra-virgin olive oil, for drizzling

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly.

Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour).

Season with salt and pepper, and drizzle with oil before serving.