Mexican Caprese Salad Stack

(2 servings / Prep. time: 5 mins.)


2 Fresh tomatoes

1 pk (10 oz) El Mexicano® Queso Casero®

4 cups Fresh basil leaves, coarsely chopped (plus additional leaves for garnish)

3 tbsp. Balsamic vinaigrette, gluten-free

3/4 tsp. Sea salt

3/4 tsp. Freshly cracked black pepper

Preparation Method

1. Slice tomatoes and El Mexicano® Queso Casero® into equal thickness.

2. On 2 salad plates, alternately stack tomato and Queso Casero® slices.

3. Liberally sprinkle chopped basil on top and drizzle each salad with 3 tablespoons of vinaigrette in and around tomato-Queso stacks. Season with salt and pepper to taste.