(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
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.