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Fried Cheese and Tomato Salad


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.


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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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