Southwestern Caprese Salad Homemade Balsamic Vinaigrette
Southwestern Caprese Salad Homemade Balsamic Vinaigrette
A Southwest Caprese salad adds some flavor in place of queso fresco and a bright cilantro-jalapeno vinaigrette. It’s fresh, vibrant, and full of flavor!
Try this Southwestern version of the salad and mix up your go-to salad! Try topping with tortilla strips for a little crunch. For a more flavorful salad, try the Waldorf Salad, Appetizer Salad, or Chinese Chicken Salad.
Mexican Cabbage Salad
Caprese salads usually include fresh mozzarella cheese and juicy sliced ​​tomatoes. This Southwestern version is a little shaky and adds a little more excitement!
Southwestern flavor comes from a delicious balsamic vinegar. Jalapeno peppers and cilantro are added to the dressing, along with a little citrus tart from the lime juice. This dressing makes this Southwestern salad shine.
Instead of the traditional fresh mozzarella, we used a Mexican-style queso fresco. This cheese is salty and tasty and really fits the Southwest vibe. I love good salads and this one is a winner!
Ingredient Tips
What brought this caprese salad to the South?
QUESO Mural: is a soft and slightly tangy white cheese that we use in Mexican dishes in place of the fresh mozzarella commonly found in caprese salads.
coriander It’s the hallmark of Mexican food, replacing basil.
chili: Can you find Southwestern food without this delicious ingredient? You can easily adjust the amount of heat a jalapeno provides by removing all the seeds for a mild flavor, or adding the seeds for a spicy flavor.
Ready in minutes
mix. Add vinegar, cilantro, sugar, jalapeño, garlic, and garlic salt to a blender to make a vinaigrette. Gradually add the olive oil while processing the ingredients. Blend until combined.
shop. Pour into an airtight container and store in the refrigerator until you’re ready to serve the salad.
Salad suggestion. Arrange vegetables on a plate; top with tomatoes. Sprinkle with cheese, salt and pepper. Just before serving, drizzle the salad with 1/2c of the vinaigrette (you may need to stir the dressing before pouring). Finally, garnish with coriander leaves. Refrigerate remaining dressing.
advance and store
do it in advance: Balsamic vinegar can be made the day before and stored in a glass jar in the refrigerator. Shake before pouring over salad.
Tomatoes can also be sliced ​​beforehand and stored in an airtight container in the refrigerator. Assemble the salad an hour before serving.
leftovers Southwestern Caprese Salad can be stored in an airtight container on Ridge for up to 3 days.
For more caprese recipes, try:
course salad
American food
Prep time 15 minutes
Total time 15 minutes
10 servings
Calories 174 kcal
by Lil’ Luna
salad
- 4 c mixed salad greens torn
- 3 large heirloom tomatoes or other tomatoes, sliced
- 1/2 c queso fresco broken
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 teaspoons fresh coriander leaves
dressing
- 1/3 c white wine vinegar
- 1/2 c fresh coriander leaves
- 3 tablespoons sugar
- 1 jalapeno, seeded and chopped
- 1 teaspoon minced garlic
- 3/4 teaspoon garlic salt
- 2/3 c olive oil
-
Add vinegar, cilantro, sugar, jalapeño, garlic, and garlic salt to a blender to make a vinaigrette. Gradually add the olive oil while processing the ingredients. Blend until combined. Pour into an airtight container and store in the refrigerator until you’re ready to serve the salad.
-
Salad: Place vegetables on a plate; top with tomatoes. Sprinkle with cheese, salt and pepper. Just before serving, drizzle the salad with 1/2c of the vinaigrette (you may need to stir the dressing before pouring). Finally, garnish with coriander leaves. Refrigerate remaining dressing.