This salad smells like home. Growing up, my mami had a beautiful garden where she harvested the juiciest cucumbers and tomatoes. Sliced, tossed with panela and drizzled with her homemade dressing, I could eat this salad every day. I’m thrilled to share a dish my mami and I still enjoy together.

—Vianney Rodriguez, Food Editor

2 cups halved cherry tomatoes
2 medium cucumbers, diced
1 package panela cheese (16 ounces), cubed
1/2 cup olive oil
2 tablespoons white vinegar
2 tablespoons lime juice
1 teaspoon salt
2 teaspoons ground black pepper
1 bunch cilantro, finely minced

1. Place tomatoes, cucumbers and panela in a bowl.

2. In another bowl, whisk together oil, vinegar, lime juice, salt and pepper until well blended. Stir in cilantro.

3. Pour dressing over salad, stir to combine and store in fridge until ready to serve.

Serves 4.