MEXICAN TOMATO SALAD

I usually serve this salad with fish or shrimp tacos, and we use it as a pico de gallo on them.  However, it is yummy and could stand alone as a side salad when serving Mexican food.  Since everything is diced, you could also eat it on a tortilla chip as an appetizer.    It would even be good with grilled corn cut off the cob and stirred in.

1-1/2 lbs. (about 3 large) tomatoes, cored, seeded and sliced into ½” wedges

½ t. table salt
2 TB extra-virgin olive oil
Juice from ½ lime – about 1 TB
1 garlic clove, minced or pressed
1 jalapeno, seeded and finely chopped
1 avocado, diced
¼ c. cilantro, chopped
½ t. black pepper
½ c. crumbled cotija  cheese or queso blanco

Toss the tomatoes and salt in a large bowl.  Transfer them to a paper towel-lined  baking sheet, and let drain 15 minutes.  Return the drained tomatoes to the large bowl and toss with everything else except the cheese.  Let marinate 15 minutes.  Sprinkle cheese over the salad.