Ensalada de nopales with panela cheese and cherry tomatoes Recipe
This salad with cactus, panela cheese, and cherry tomatoes is a fresh, light dish that in Mexico often appears at family lunches as a side to grilled meat. It has a pleasantly tangy flavor from lime and a slightly crunchy cactus texture. In Poland you can use ready-sliced nopales from a jar, so you don’t have to deal with spines.
Ensalada de nopales is one of those Mexican dishes that surprise you: you’re eating cactus, yet it’s slightly crunchy, citrusy, and very refreshing. Salty, delicate panela cheese, juicy tomatoes, and a lime dressing create a salad that cuts through richer grilled meats beautifully. In Polish conditions it’s also a fun way to bring a new vegetable into your kitchen without complicated prep.
Chef's tips
If you’re using jarred nopales, be sure to rinse them thoroughly in a colander – this removes excess slime and vinegary flavor. Cut the cheese gently with a sharp knife and toss the salad carefully so the cubes stay intact. Taste before serving and don’t be afraid to add more lime – the acidity is key here, especially when the salad is served alongside richer grilled dishes.
How to serve
This salad is a great side for grilled pork neck, skewers, or roast chicken – especially for a summer bonfire or balcony barbecue. You can also serve it on its own with a slice of crusty bread as a light post-workout dinner. It pairs well with cucumber–lime water or a light, dry white wine.
Ingredients
- nopales - 400 g
- cheese panela or similar fresh cheese - 200 g
- cherry tomatoes - 250 g
- onion - 0.5 pieces
- cilantro - 0.5 bunch
- vegetable oil - 3 tablespoons
- lime - 2 pieces
- oregano - 1 teaspoon
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
- chili pepper - 2 tablespoons
Preparation
- Drain the nopales from the brine in a colander, rinse under running water, and leave for a few minutes to drain well.
- If using fresh nopales, cut them into strips, drop into boiling salted water, and cook for 3–4 minutes until softened but still slightly firm. Drain and rinse with cold water.
- Cut the cheese into cubes about 1 cm on a side. Halve the cherry tomatoes, cutting larger ones into quarters.
- Cut the red onion into very thin slices. Dice the jalapeño into small cubes.
- In a large bowl, mix the oil, juice squeezed from the limes, dried oregano, salt, and pepper. Stir with a spoon until the dressing is uniform.
- Add the nopales, cheese, tomatoes, onion, and chili pepper to the bowl. Gently mix so the cheese doesn’t fall apart.
- Rinse, dry, and chop the cilantro. Add to the salad just before serving and toss lightly once more.
- Taste and, if needed, season with extra salt or lime juice. Serve slightly chilled or at room temperature.
Storage
Store the salad covered in the fridge. For the best texture, eat within 1 day; if possible, add fresh cilantro just before serving leftovers and adjust the lime and salt to taste.
