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Watermelon and tomato salad with queso blanco

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July 16, 2008

Serves 8

Queso blanco is a mild white Mexican cheese. Separately marinate the two parts of the salad (watermelon and tomatoes, queso blanco and herbs), then combine them before serving.

SALAD

1/2 seedless watermelon, rind removed and flesh thinly sliced
4 medium tomatoes, thinly sliced
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup lime juice
2 tablespoons olive oil
10 black Greek olives
Salt and pepper, to taste
1. On a large platter, layer the watermelon, tomatoes, red onion, cilantro, mint, lime juice, olive oil, olives, salt, and pepper.

2. Cover loosely with plastic wrap and refrigerate for 1 hour.

QUESO BLANCO

1 pound queso blanco, cut into small dice
1 roasted red pepper, cut into small pieces
1 clove garlic, crushed
2 teaspoons chopped red onion
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons crushed red pepper
2 tablespoons white wine vinegar
1/4 cup olive oil
Salt and black pepper, to taste
1. In a large mixing bowl, combine the queso blanco, roasted pepper, garlic, red onion, cilantro, chives, parsley, red pepper, vinegar, oil, salt, and black pepper.

2. Cover loosely with plastic wrap and refrigerate for 1 hour.

3. Spoon the queso blanco over the watermelon and tomato mixture. Adapted from Cafe Latino

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