Need to impress your (possibly) future mother-in-law popping by for
lunch this weekend? Laddish London chef Neil Taylorrelocated to
Vancouver’s Cibo,
lucky for usshares his top farmer’s market summer salad recipe
exclusively with Vitamin Daily Vancouver.
Cibo Trattoria’s Buffalo Mozzarella, Heirloom Tomato, Peach and
Basil Salad
Ingredients
250
g buffalo mozzarella
4 to 6 assorted heirloom tomatoes (depending on
size)
bunch green basil, washed and picked
bunch purple basil,
washed and picked
2 large peaches
3 Tbsp olive oil
1 Tbsp
freshly squeezed lemon juice
1 tsp finely chopped red chili or chili
flakes (optional)
Salt and pepper
Method
In a bowl, combine the olive oil and lemon
juice and set aside.
Drain the buffalo mozzarella and let dry on a
paper towel.
Blanch peaches for 10 seconds in boiling water, then
place in ice water and peel off the skins.
Roughly cut the tomatoes
and peaches into bite size pieces and add to a medium mixing bowl. Rip
half of the purple and green basil and add to the same bowl.
Dress
the salad with the lemon juice and olive oil and season with salt and
pepper to taste.
To plate the salad, divide the tomatoes and peaches
between four plates. Tear off bite-sized pieces of mozzarella and place
randomly on top of the salads. Garnish with more ripped basil and a
light dusting of chili.
For more tomato tips and recipe ideas from Neil Taylor catch him at the
Trout Lake market (August 22) and the West End market (August 29), www.eatlocal.org
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