Skip to main content
Epicurious
Cookbooks

Mexican Caprese Salad

When using fresh herbs, be sure to dry them thoroughly after washing them so they are fluffy, not dense, when chopped. You not only get a more precise measurement, but they’ll also distribute more evenly in your dishes.

Recipe information

  • Yield

    makes 1 serving

Ingredients

2 medium plum tomatoes, stemmed and cut into 1/4-inch-thick slices
Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
1 small lime wedge
Sea salt and pepper, to taste
1 ounce finely crumbled queso fresco (look for it in the refrigerated section with other international ingredients)
1 1/2 teaspoons chopped cilantro leaves, or more to taste

Preparation

  1. Step 1

    Place one of the tomato slices in the center of a large dinner plate. Arrange the remaining slices, overlapping slightly, forming rings around the center slice until all the tomatoes are used. Lightly mist the tomatoes with spray. Squeeze the lime wedge evenly over the tomato slices. Season with salt and pepper. Then, leaving the outer diameter of the tomato slices bare, sprinkle the cheese and then the cilantro over the top. Serve immediately.

  2. nutrition information

    Step 2

    Calories: 66

    Step 3

    Protein: 5g

    Step 4

    Carbohydrates: 6g

    Step 5

    Fat: 3g

    Step 6

    Saturated Fat: 2g

    Step 7

    Cholesterol: 9mg

    Step 8

    Fiber: 2g

    Step 9

    Sodium: 44mg

Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved. Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
TagsSaladPlum TomatoTomatoVegetableQueso FrescoCheeseDairySideDinnerGluten FreeNut FreeVegetarianNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.