Tomatillo, Tomato, and Panela Salad

Panela is a mild Mexican-style cheese found in many supermarkets; if you can't find it, use mozzarella cheese instead.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 27%
  • Protein: 6.3g
  • Fat: 4.8g
  • Saturated fat: 2.6g
  • Carbohydrate: 26g
  • Fiber: 1.7g
  • Sodium: 492mg
  • Cholesterol: 5.2mg


  • 1/2 pound tomatillos
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • About 1/4 teaspoon salt
  • About 1/4 teaspoon pepper
  • 1/2 pound firm-ripe tomatoes
  • 1/8 pound panela cheese
  • 1 tablespoon chopped fresh cilantro leaves
  • Chili-cumin chips


  1. 1. Pull off and discard the tomatillo husks. Rinse tomatillos and thinly slice into a bowl.
  2. 2. Add orange juice, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix gently.
  3. 3. Rinse, core, and thinly slice tomatoes. Cut cheese into very thin slices. Arrange both on a flat plate.
  4. 4. Spoon tomatillo mixture over tomatoes and cheese. Sprinkle with cilantro; season to taste with salt and pepper. Accompany with chili-cumin chips.
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