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Marinated Tomato Salad with Jalapeño and Queso Blanco

From

August/September 2008

To prevent the tomatoes from turning to mush in our Marinated Tomato Salad with Jalapeño and Queso Blanco, we first needed to extract any excess moisture. After slicing the tomatoes into wedges, we salted them, placed them on paper towels, and let them sit. The salt slowly drew the moisture to the surface and the towels helped to wick away the liquid.

After draining the tomatoes, they were ready to absorb a bold dressing. Some recipes recommended marinating the tomatoes overnight, but we found only a few minutes was necessary to allow the tomatoes to soak up the flavorful marinade. To complement the tomatoes in our Marinated Tomato Salad, we added small amounts of potent ingredients like jalapeño. Avocado and soft queso blanco (a crumbly, slightly salty Mexican cheese) added creamy counterpoints to the acidic tomatoes.

Serves 4

Queso blanco, also called queso fresco, is a crumbly, slightly salty cheese commonly used in Mexican recipes. If your supermarket doesn’t carry it, substitute a mild feta or farmer’s cheese.

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