We’re really enjoying the heirlooms lately, and I wanted to make something that would go well with the tortilla soup we were having as our main course tonight. This tomato salad from Mexican Everyday hit the spot — the dressing had a really unique toasted chile flavor and I just loved the ever-so-slightly wilted green onions on top. Now we just have to figure out what to do with the leftover dressing — it’s too good to go to waste!

Tomato Salad with Queso Fresco, Pan-Roasted Green Onions and Guajillo Chile Dressing
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3/4 cup vegetable oil, olive oil, or a mixture of the two
2 medium dried guajillo chiles, stemmed and seeded
3 garlic cloves, peeled and cut in quarters
1/4 white wine vinegar
salt
6 green onions, roots and outer leaves removed
2 large ripe heirloom tomatoes, sliced 1/4″ thick
1/2 cup crumbled Mexican queso fresco

Pour the oil into a medium-large skillet and set to medium heat. When the oil is warm, add the chiles and the garlic. Turn and stir continually until the insides of the chiles have lightened in color and they are toasty smelling — 30 seconds or so. Remove from the heat.
Transfer the chiles to a blender (leave the oil and garlic in the pan), add the vinegar and a teaspoon of salt. Blend for 30 seconds. When the oil and garlic are cool, add to the blender (set the skillet aside) and puree until smooth. Taste and season with more salt if desired. Pour into a jar and secure the lid.
Return the skillet to medium heat. Brush the onions with a little oil, then lay them in the skillet. Cook, turning regularly, until they become wilted and browned in spots, about 3 minutes. Remove and slice crosswise at 1/4″ intervals.
Arrange the sliced tomatoes on plates, sprinkle with salt, then top with the green onion. Shake the dressing and drizzle over the tomatoes, saving the remainnder for another use. Sprinkle with the cheese and serve.

4 Servings.