Queso Fresco? Never heard of it? It’s a Mexican cheese that tastes milder, less salty, and less tangy than feta cheese. You might also find it labeled as queso blanco (very simply, white cheese). It crumbles beautifully, but also holds up pretty well when cutting into cubes. With it’s mild taste, it is a great base for stronger flavors, and pairs nicely with spicy dishes, providing a creamy balance to a plate.
With summer in full swing, I love keeping it simple, and having colorful refreshing salads as a side dish. I happened to pick up some queso fresco today and thought I would put this together and have it for lunch with some of my Chipotle Tenders.
- 6oz queso fresco (blanco is alright too), cut into small cubes
- 10 grape tomatoes, halved lengthwise
- ½ cup sliced seedless cucumber (hothouse, or English - these are the long ones usually found wrapped in plastic, or the mini variety like I used here)
- 2 Tbsp red onion, sliced thin and chopped
- 2 Tbsp fresh cilantro, chopped, plus a few whole leaves for garnish
- 1 Tbsp lime juice, fresh squeezed, plus a thin slice for garnish
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ tsp light olive oil (optional)
- In a medium bowl, mix all of your ingredients, and stir gently.
- Cover and refrigerate to allow the flavors to come together. You can add a small amount of light olive oil if you're going to serve this within a few minutes to help spread the flavor, but if not, you really don't need it since the tomatoes and cucumbers will give you plenty of moisture to work with.
- Before serving, give it another light stir and garnish with a few whole cilantro leaves.