Mexi-caprese Salad

Mexi-caprese Salad

TIME: 15-20 Minutes




1 3/4 cup red wine vinegar

1/4 cup agave

1 TSP TEJANO Seasoning

1/2 lime juiced


2 Tomatoes Sliced (3/8 inch thick)


1 BLOCK of Mexican Campesino cheese


1. In a saucer combine REDUCTION ingredients and heat over medium/high flame for about 10 minutes. Reduction is done when liquid becomes syrupy. Remove from heat and let cool. It will thicken as it cools.

2. Cut tomatoes into 1/4 inch thick slices.

3. Cut cheese into 1/2 inch thick squares.

4. Pull cilantro leaves off the stems (use about 2-3 leaves to top each tomato).

5. In this order place tomato, cheese and cilantro on a plate.

6. When REDUCTION has cooled, drizzle over each piece.

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