This Fried Cheese and Tomato Salad recipe makes for a delicious twist on the classic Caprese Salad. An easy side dish for groups and parties. Ketogenic, low carb, gluten free.
I’m in love with fried cheese.
Is that weird to be in love with a food? Probably but it’s kind of true. It’s my favorite food right now.
I seriously think it might be the most satisfying thing in the world for me to eat. So needless to say, I eat quite a bit of it.
I’m always trying to find different applications for how to use it and I’ve been doing this twist on a caprese for a long time, using fried cheese in place of mozzarella and adding some new interesting items like Persian cucumbers and crema.
It’s also great if you just keep things more traditional and do balsamic and basil.
This salad screams summer to me with the colors and the vibrancy. It’d make a great accompaniment to a summer meal with a grilled protein. I think it’s a total stunner of a salad with the beautiful mix of colors. It’s so bright and refreshing.
Then you’ve got that cheese and… mmmmm.
Fried Cheese and Tomato Salad
- 1 cup cherry tomatoes
- 1 Persian cucumber optional
- 10 oz. Queso Fresco or other frying cheese such as Halloumi
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- salt and pepper to taste
- For topping: lemon zest parmesan cheese, chives, crema, basil, 1/2 tbsp balsamic vinegar glaze or just balsamic vinegar
Cut all of the cherry tomatoes in half or in fourths depending on size. Cut the cucumber in half lengthwise, then dice into small chunks. Put the tomatoes and cucumber in a bowl and mix with red wine vinegar and olive oil. Set aside.
Cut quest fresco (or other cheesinto slices. In a non-stick pan (or lightly greased paover medium heat, add in cheese and allow to cook for 2-3 minutes per side until golden brown.
For serving: add cucumber and tomato to a serving platter. If the red wine and olive oil stays in the bowl, drizzle over the top.
Layer on cheese, then top with desired toppings. Pictured toppings are a drizzle of Crema, Chives, lemon zest, parmesan and balsamic glaze.
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