Queijo Com Tomate Recipe

Prepare salsa verde

Place parsley, oregano, capers, anchovy (if using), garlic, lemon juice, lemon zest, red wine vinegar, salt and pepper in a mini food processor or small bowl. Pulse or finely chop until evenly minced but not puréed. With the processor running, stream in 3 tbsp olive oil until emulsified. Taste and adjust salt, lemon, or oil. Set aside at room temperature for flavors to marry (10–15 minutes).

Prepare ingredients

Drain fresh mozzarella and pat dry with paper towels. Slice mozzarella into 1/3-inch (8 mm) rounds. Core the tomatoes and slice into 1/4-inch (6 mm) rounds or wedges, depending on shape. Thinly slice the red onion into half-moons and, if desired, soak in cold water for 5 minutes to mellow the bite, then drain.

Assemble

On a large serving platter or individual plates, arrange alternating slices of mozzarella and tomato in a single layer or slightly overlapping rows. Scatter Kalamata olives evenly across the top and tuck thin red onion slices around the cheese and tomato. Sprinkle fresh oregano leaves over the salad.

Season

Drizzle 1 tablespoon olive oil evenly over the assembled salad. Spoon 2–3 tablespoons of the prepared salsa verde over the mozzarella and tomatoes, distributing it so each portion gets some. Season with coarse sea salt (about 1 tsp evenly across the platter) and freshly ground black pepper to taste (about 1/2 tsp).

Garnish & Rest

Scatter microgreens or torn basil leaves if using. Let the salad rest 5–10 minutes at room temperature so the flavors meld before serving.