yield: 4 side servings
time: 10 minutes
active time: 10 minutes
ingredients
1/4 cup kewpie mayo (or regular mayo if unable to find kewpie)
3 tbsp this little goat went to yucatán, divided
3-4 large heirloom tomatoes
extra-virgin olive oil
kosher salt
1/4 cup fresh cilantro leaves
this little goat went to mexico everything crunch, for topping (optional)
instructions
In a small mixing bowl, whisk ¼ cup Kewpie mayo with 2 Tbsp This Little Goat went to Yucatán sauce. Set aside.
Cut the tomatoes into 1-2 inch chunks. Add to a mixing bowl and gently toss with a drizzle each of olive oil and This Little Goat went to Yucatan sauce until coated. Season with a pinch of kosher salt.
Transfer to a serving bowl and drizzle all over with Yucatán mayo. Top with torn leaves of fresh cilantro and a sprinkle of This Little Goat went to Mexico everything crunch, if desired.
