Chicago Farmers Market Recipes
Tomato Summer Salad
By Claudia Rivas, Student Chef, Le Cordon Bleu College and July 19 Next Gen Winner
½ tomato, flesh removed
¼ tomato, diced
¼ cucumber, diced
½ cup fresh mozzarella, cubed
4-5 black cherries and blueberries, sliced in half
1 peach, 6 balls
1. Toss diced tomato, cucumber, mozzarella and fruit. Spoon into tomato cup.
1. Toss ¼ cup olive oil with blueberries and cherries (then remove fruit). Flavor with salt and pepper to taste.