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
Total Yield
18 wt oz salad + 1 1/4 cup dressing
Serving Size
3-5 wt oz
# of Servings
4-6
Special Equipment
Blender
valentiful-tested
👍
Ingredients
For Salad Dressing
- 1/2 tsp (3g) Ginger, Grated
- 2 each (12g )Garlic Cloves, Peeled
- ~1 cup (25g) Chilhuacle Chiles, Cleaned and Toasted
- 3 Tbsp + 1 tsp (50g) Apple Cider Vinegar
- 2 Tbsp + 2 tsp (40g) Champagne Vinegar
- 2 tsp (14g) Honey
- 2/3 cup (150g) Texas Olive Oil
For Salad
- 1 lb Tomatoes
- 1/2 cup Sorrel
- 1/2 cup Basil
- 1/2 cup (60g) 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 a couple Tablespoons of 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 served immediately once dressed.
- Best By Timeframe: Right after, or within a half hour.
- Favorite Beverage Pairing: Rose, beer, mezcal
Did you make this?
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