Ingredients
- 4 large heirloom tomatoes
- 1 small red onion, sliced thin
- 3 tablespoons lime juice
- Cilantro, a few branches chopped
- 1/4 cup olive oil
- 1/2 teaspoon sugar
- Sea salt and black pepper to taste
- Queso Blanco
Instructions
First wash and core the tomatoes and slice to desired thickness. You can arrange them on a large serving platter or divide them into individual portions on smaller plates. Season the tomatoes with sea salt and freshly cracked black pepper. Thinly slice the red onion to 1/8 inch thick or less using a mandolin or chef's knife. Scatter the sliced onion on top of the tomatoes. In a separate bowl, whisk together olive oil, lime juice, chopped cilantro, and a pinch of salt and sugar. Drizzle the vinaigrette over the tomatoes, and top with fresh cilantro leaves. As an option, crumble Mexican-style queso blanco on top.