latin twist caprese

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I was out on my morning walk a few days ago and noticed a roadside produce stand piled high with yellow and red Brandywines, Limmony’s, green zebras and Black Prince heirloom tomatoes. I slowed down as I got closer so I could admire these little gems. The owner of the stand informed me that I could fill a bag for a DOLLAR! Luckily I had a little cash on me so I did just that and a bag of gorgeous produce accompanied me on the remainder of my outing.

When I returned  home I got busy making the above rendition of the classic caprese salad…I had some fresh avocado and corn so I thought a mixture of pretty colored tomatoes with a bit of a spicy flavor would be fun to put together for part of our dinner. Between Jeff, Andie, Gracie and me we made that salad disappear in a flash. If you have access to heirloom tomatoes, you’re in for a treat!

2 large yellow Brandywine tomatoes, chopped into bite-size chunks

2 large red Brandywine tomatoes, chopped into bite-size chunks

1 medium Green Zebra tomato, chopped into bite-size chunks

2 small Black Prince tomatoes, chopped into bite-size chunks

1 large (or two small) ripe avocados, peeled, pitted and chopped

1 cup sweet corn, cooked and chilled

2 large cloves garlic, minced

4 oz. queso blanco or feta cheese, cut into small cubes

juice of 1/2 large lemon

1/4 cup olive oil

2 teaspoons Tony Chachere’s cajun seasoning

1/2 teaspoon cumin

Cholula hot sauce (or your favorite hot sauce) to taste

a little chopped cilantro or flat leaf parsley as a garnish  (optional)

Combine all in a large salad bowl and serve immediately.



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