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California Cheese & Tomato Ensalada

California Cheese & Tomato Ensalada

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

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,