This fusion of Mexican and Italian cuisines from Kelsey Hilts was inspired by the Italian Caprese salad.
By Kelsey Hilts
This fusion of Mexican and Italian cuisines was inspired by the Italian Caprese salad. Tomatoes are still the base of this stacked salad but I have traded out the other ingredients {mozzarella cheese, basil and balsamic vinaigrette} for their south-of-the-border counterparts that my family loves so much. Avocados, cilantro, cotija cheese, salsa verde and a taco salad vinaigrette complete this spicy and flavorful rendition. It’s a unique way of mixing up the traditional salad favorite, making a refreshing appetizer and salad for summer picnics and BBQ’s. 
My family prefers a combo of salsa verde and taco salad dressing because the kick from the salsa perfectly complements the complexity of spices and flavors in the vinaigrette. You can use one or both of the “drizzles” depending on your tastes and what you have in your kitchen.
PrintMexican Caprese Salad
- Total Time: 10 minutes
- Yield: 4+ 1x
Description
Tomatoes are still the base of this stacked salad but I have traded out the other ingredients {mozzarella cheese, basil and balsamic vinaigrette} for their south-of-the-border counterparts that my family loves so much. Avocados, cilantro, cotija cheese, salsa verde and taco salad dressing complete the salad.
Ingredients
Salsa Verde
- 1 pound (453g) tomatillos
- 1/2 of a lime
- 1–2 jalapeño peppers
- For a medium spicy salsa, add 1-2 serrano peppers
- For a very spicy salsa, add 1/2-1 habañero pepper
- 1 tsp (5g) salt
- 1–3 garlic cloves
- 1/2 of a white onion
- 1 bunch of cilantro
- 1–2 Tbsp (13-26g) Canola oil
Taco Salad Dressing
- 1 Tbsp (15mL) lime juice
- 3 Tbsp (45mL) champagne vinegar
- Splash of canola oil
- 1/4 tsp (0,6g) cumin
- 1/4 tsp (0,6g) paprika
- 1/4 tsp (0,6g) garlic powder
- 1/4 tsp (0,6g) chili powder
- Dash of salt
- Dash of black pepper
- 1/4 cup (10g) cilantro, chopped or torn
Mexican Caprese Salad
- Tomatoes, sliced
- Avocados, sliced
- Cotija cheese
- Cilantro, shredded
- Salsa verde
- Taco salad vinaigrette
Instructions
Salsa Verde
- Lightly coat a large pan with canola oil.
- Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
- Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
- Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
- Cool the salsa to room temperature.
- Cover it with plastic wrap and keep it in the refrigerator.
Taco Salad Dressing
- Mix all of the ingredients together.
- Store leftover vinaigrette in a sealed container in the refrigerator.
Mexican Caprese Salad
- Arrange sliced tomatoes on a plate.
- Top each tomato slice with avocado slices, shredded cilantro and cotija cheese.
- Drizzle a combination of salsa verde and taco salad vinaigrette over the top of each stack.
- Serve immediately.
- Prep Time: 10 mins
