A fresh, vibrant Caprese twist made with marinated queso Oaxaca in place of mozzarella. Juicy tomatoes, creamy avocado, and fragrant basil pair with smoky paprika-infused oil for a quick, colorful salad that’s perfect for warm-weather meals or effortless entertaining.
Caprese Salad with Marinated Queso Oaxaca
Ingredients
Marinated Cheese
- ⅓ cup olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon dried oregano
- ½ teaspoon freshly ground black pepper
- 14 ounces queso Oaxaca cut into ½-inch slices
Salad
- 4 large ripe tomatoes sliced
- 2 avocados sliced
- ½ red onion thinly sliced
- Flaky sea salt
- Basil leaves for garnish
Instructions
Marinated Cheese
- Combine olive oil, paprika, oregano, and pepper. Add cheese and toss to coat. Marinate for 30 minutes.
Salad Assembly
- Arrange tomatoes, avocados, onions, and marinated cheese. Drizzle with remaining marinade, sprinkle with flaky salt, and garnish with basil.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
