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Tomato and Oaxacan Cheese Salad


Spent the weekend in the northern part of the state to escape the heat and visit my favorite restaurant in Sedona, the Elote Café.  We searched the Camp Verde farms for the same produce that they serve and we came across some of the sweetest corn I’ve ever tasted and some beautiful tomatoes.  Naturally, I thought I’d make one of their simple yet tasty salads and just had to share.  To be honest,  I really missed my egg this weekend.  We have a Weber kettle at the Cottonwood house and I can grill just fine off it, but the egg has spoiled me.

Here’s the recipe from the Elote Café Cookbook by Jeff Smedstad:

Serves 4

2 cups hand-shredded Oaxacan cheese

½ cup diced onion

¼ cup chopped cilantro

4 radishes cut in half and thinly sliced (I left these out this time)

4 pickled jalapenos, sliced

1/3 cup olive oil

2 tablespoons cider vinegar

1 teaspoon kosher salt or to taste


4 large vine-ripe tomatoes, slice thick

“Combine all the ingredients except the tomatoes and toss well.  Arrange on salad plates so that the salad mixture is layered between the stacked tomato slices.  Drizzle the vinaigrette remaining in the mixing bowl over the four servings.”