Saturday, August 8, 2009

Tomato and Asparagus Salad

4 pints cherry tomatoes
asparagus (or green beans), grilled or steamed
extra virgin olive oil
sea salt and freshly ground black pepper
2 limes, juiced
1/2 red onion, thinly sliced
1 serrano chili, thinly sliced
1/2 bunch chopped cilantro, plus more for garnish
1/2 pound queso fresco or feta cheese, crumbled

Combine all ingredients and transfer to a beautiful platter. Garnish with cilantro.

Yields: 8 sevings

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