Ensalada de Tomate Mexicano

Serves: 4


5 Tbsp Flying Olive Single Varietal Extra Virgin Olive Oil of Choice or Flying Olive Persian Lime Extra Virgin Olive Oil

2-3 Tbsp freshly squeezed lime juice

½-1 chipotle chile in adobo sauce

¼ cup loosely packed cilantro leaves

1 clove garlic, peeled

¼-1/2 tsp salt

4-6 variously colored tomatoes, sliced thinly

8 oz mozzarella or queso fresco, sliced thinly

¼ cup pepita kernels (pumpkin seeds), toasted


To make the dressing, combine Flying Olive EVOO of choice, lime juice, chipotle pepper, cilantro, garlic, and salt in a food processor or blender. Blend for about 15 seconds until the dressing is well combined. Scrape down the sides. If the pepper hasn't chopped well, blend for another 15 seconds. Taste. Add more lime juice, chipotles, and salt, if desired.

Meanwhile, slice the tomatoes and cheese. Arrange on a platter or individual plates varying the colors and shapes. Whisk the salad dressing to recombine and pour over the tomatoes and cheese. Sprinkle with the pepitas and serve.

Inspired by recipes from the amazing cookbook, Mexican Flavors. Hugh Carpenter and Teri Sandison, 2014.

Submitted by Barb L.