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Chicago Farmers Market Recipes

Tomato Summer Salad

By Claudia Rivas, Student Chef, Le Cordon Bleu College and July 19 Next Gen Winner

tomato summer salad

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
Olive oil


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.