Street closures around the NAC during Ottawa Race Weekend

Bufala mozzarella with heirloom tomatoes

© Christian Lalonde, Photolux Studio

Mozzarella di bufala

Tellicherry pepper | tomato | basil | olive | balsamic

Celebrate the fresh flavours and radiant colours of southern Italy with Bufala mozzarella and heirloom tomatoes, the foundations of this dish. Your tastebuds are awakened with torn basil, a drizzle of XV olive oil and 15 year-old balsamic vinegar, which will be soaked up by the tomatoes, creating the perfect balance of acidity. Lightly roasted Tellicherry pepper (imported from northern India’s Malabar Coast) will provide a nutty finish and garnish to this dish.  Close your eyes and take a big bite… you’re suddenly transported to the Island of Capri. You can almost taste the sunshine!

Serves: 4 persons

Step One:

1 piece – mozzarella di bufala

2 piece – heirloom tomato

8 pieces - pitted black olives

4 pieces – basil leaves

1 tsp – tellicherry pepper

2 tbsp – XV Olive oil

1 tbsp – 15 year old balsamic vinegar

1 tsp – Maldon sea salt


Using different coloured local heirloom tomatoes will improve this salad not only for the eyes but also the taste and will impress your guest to a whole new level. Cut the tomato in 1/8 pieces and divide them on four plates. Hand rip the mozzarella into four equal portions, then take one piece and rip into smaller pieces over the tomatoes. Next, take two pitted black olives and rip them in half and arrange them over the tomato and mozzarella. Bring out your inner chef by placing these ingredients on the plates your way. In order to release even more aroma, tear the basil leaves instead of cutting them and let them fall over the plate. At this point take a generous amount of the XV olive oil and balsamic vinegar and drizzle over the salad. Finish with a nice pinch of black pepper and Maldon sea salt which of you can purchase at any specialty food store.