Creator
Fermín Núñez
Creator Note
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.
Menu Category
Salads & Sides
Dietary Tags
VegetarianSoy-FreeNut-FreeGluten-Free
Cooking Time
Active time: 15 min • Total time: 15 min
# of Servings
4-6
Special Equipment
Blender
Ingredients
For Salad Dressing
- 5g Ginger
- 25g Garlic Cloves, Peeled
- 50g Chilhuacle Chiles, Cleaned and Toasted
- 100g Apple Cider Vinegar
- 75g Champagne Vinegar
- 25g Honey
- 300g Texas Olive Oil
For Salad
- 1 lb Tomatoes
- 1 bunch Sorrel
- 1 bunch Basil
- 1/2 cup Queso Fresco, crumbled
Instructions
- Make Dressing Combine all dressing ingredients in a blender and puree until combined. Check for seasoning; Adjust to taste. Set aside.
- Quarter Tomatoes Cut tomatoes into quarters and set in a large mixing bowl.
- Mix Salad Lightly tear basil and sorrel with your hand into irregular bite size pieces. Add to mixing bowl. Toss gently with enough dressing to lightly coat.
- Plate 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.
Serving & Storage Suggestions
- Ideal Temp: Room temp
- Make Ahead Optionality: Dressing can be made in advance, but the salad is best within one hour of mixing.
- Best By Timeframe: Right after, or it can sit for an hour or more
- Favorite Beverage Pairing: Rose, beer, mezcal
Did you make this?
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