Peruvian Fresh Cheese Salad (Soltero de Queso)
Soltero de queso Say it: sol-TEH-roh deh KEH-soh
Soltero de queso is a refreshing, tangy salad from the Arequipa region of Peru. It combines fresh cheese, fava beans, onions, tomatoes, and rocoto chili with a bright vinegar-lime dressing and fragrant herbs. Traditionally eaten as a starter or light main dish during family gatherings and Andean festivals, its creamy, salty, spicy, and acidic balance makes it irresistibly craveable on warm days.
Peruvian Fresh Cheese Salad (Soltero de Queso)
Soltero de queso
Pronounced sol-TEH-roh deh KEH-soh
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Easy
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring a medium pot of salted water to a boil. Add the fava beans and cook 4-6 minutes until tender. Drain and rinse under cold water. Slip off and discard the tough outer skins.
Place the chopped red onion in a small bowl, cover with cold water, and let soak 10 minutes to mellow its sharpness. Drain well.
In a large mixing bowl, whisk together the red wine vinegar, lime juice, olive oil, salt, and black pepper until emulsified.
Add the prepared fava beans, drained onion, diced tomatoes, chopped rocoto (or bell pepper-cayenne mix), corn if using, cilantro, and parsley to the dressing. Toss gently to coat.
Fold in the cubed queso fresco carefully so the cheese stays in distinct pieces.
Taste and adjust salt, lime, or chili to your preference. The salad should be brightly tangy with a pleasant kick.
Transfer to a serving platter or individual plates. Arrange the hard-boiled egg slices on top and sprinkle with a little extra chopped cilantro.
Serve at room temperature within the hour for the freshest flavor and texture.
Regional variants
In some Arequipa households a small handful of chopped olives or capers is added for extra brininess. Modern versions occasionally include avocado cubes or serve the salad over a bed of lettuce leaves.
Cook's notes
- If rocoto chiles are unavailable, use aji amarillo paste (1-2 tsp) or the suggested bell pepper-cayenne combination for authentic heat and color.
- For the creamiest texture, choose a young, mild queso fresco that crumbles slightly but holds its shape.
- Do not refrigerate after mixing; the cold dulls the bright flavors that define this salad.
Serve with
Warm toasted Andean bread or corn on the cob; pairs beautifully with a cold chicha morada or beer.
Make ahead and storage
Prepare all ingredients up to 4 hours ahead and keep separate. Toss with dressing and cheese no more than 30 minutes before serving.
