Notes: This salad/salsa would well with any number of grilled or roasted meats: chicken, steak, pork, etc. You can make it more like a salsa by increasing the lime juice. You can make it more like a salad, by using more olive oil. It can be made into a lovely grain salad by adding a cup of farro or quinoa or bulgur or any grain you like. You will likely need to add more olive oil to taste. And while it is a nice addition to any sort of taco, it makes a wonderful vegetarian taco, too — just add a little more cheese, maybe an avocado, maybe a spoonful of sour cream, whatever you like. Cotija is a dry, crumbly, salty Mexican cheese. If you can't find it, a mild feta will work, though I might just go with something like Monterey Jack or even cheddar. I used one New York Strip for the two of us, but skirt steak or flank or flap or hanger would be really nice here, too.
