Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano

Ingredients

• 1 tablespoon cilantro leaves chopped
• 1 tablespoon olive oil extra-virgin
• 1 teaspoon mexican oregano 
• 0.3 cup queso fresco 
• 1  onion red thinly sliced
• 4 servings salt and pepper 
• 1  serrano thinly sliced
• 2 large round tomatoes 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl

Directions

1. Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions.
2. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.
3. In a bowl combine the oregano, oil, and vinegar and mix well.
4. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.