Mexican · Salads & Sides

Tomato & Queso Fresco Salad

Fermín Núñez

by Fermín Núñez

Suerte, Este, Bar Toti

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Tested by
Valentiful
Cooked and tested by the Valentiful team
A bright salad that balances sweet local tomatoes with fragrant herbs, creamy queso fresco, and a bold chile-ginger dressing. This dish is refreshing yet complex, with layers of tang, spice, and herbal freshness. It’s one of my favorite ways to showcase peak-season Texas tomatoes in the early summer and again in the fall.
Tastes
Colors
Techniques
DietaryGluten-Free · Egg-Free · Soy-Free · Nut-Free · Sesame-Free · Vegetarian
Yield18 oz Salad · 1¼ cups Dressing
Serves4 (5 oz salads)
TimeActive 15m · Total 15m

Ingredients

3 g Ginger Rootgrated
12 g Garlic
25 g Dried Chilhuacle Negro PepperCleaned & Toasted
25 g Honey
½ cup Sorrel(optional)
½ cup Basil
½ cup Queso FrescoCrumbled

Instructions

••
Combine all dressing ingredients in a blender and puree until combined. Check for seasoning; Adjust to taste. Set aside.
Cut tomatoes into quarters and set in a large mixing bowl.
Lightly tear basil and sorrel with your hand into irregular bite size pieces. Add to mixing bowl. Toss gently with a couple Tablespoons of dressing to lightly coat.
Place salad in a large serving platter and top with queso fresco and garnish with extra olive oil, flaky salt and black pepper. Serve at room temperature.
Finished cooking?

Serving & Keeping

Serve: Room Temp
Make ahead: Dressing can be made in advance, but the salad is best served immediately once dressed.
Surplus Ingredients: The recipe makes extra Chile-Ginger Dressing - which you can keep on hand for future salads.
Beverage: Rose, beer, mezcal