Yield: 4 Entrée Servings

For Dressing:

• 2 tablespoons finely chopped fresh cilantro
• 1 clove garlic, finely chopped
• 2 tablespoons diced canned green chiles, drained
• 1 tablespoon dried oregano
• 1 lime, zested and juiced (about 1 tablespoon of juice)
• 2 tablespoons white wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and black pepper to taste

For Salad:

• 1 pound ripe red and yellow tomatoes (thickly sliced in rounds, or halved cherry tomatoes)
• 1 1/2 cups (8 ounces) cubed California Pepper Jack
• 1/4 cup (2 ounces) finely crumbled California Cotija (or substitute Feta)
• 1/4 cup slivered almonds, toasted
• 6-8 green or black olives, sliced