For this vibrant but easy recipe, executive chef Jesse Croy of Sunset Organic Bistro at Summerhill Pyramid Winery uses heirloom tomatoes plucked fresh from the winery garden.
2 large or several small organic heirloom tomatoes
1 tbsp (15 mL) organic olive oil, plus additional as needed
Salt and pepper to taste
4 generous slices of mozzarella di bufala (fresh mozzarella cheese made from water buffalo milk, available at fine grocers)
Handful of fresh basil leaves
1 tsp (5 mL) aged balsamic vinegar
Slice tomatoes into rounds and season with salt, pepper and olive oil. In an alternating fashion, layer tomatoes and buffalo mozzarella, dividing them between two plates. Top with a few leaves of basil. Drizzle olive oil over stacked tomatoes and buffalo mozzarella. To finish, drizzle aged balsamic around the outer edge of the plate.
Serves 2
What to drink with it
Fresh heirloom tomatoes plus fresh white wine is the match. Keeping it simple will accentuate all the flavours. (recipe online at vancouversun.com)
Maverick Estate Winery Sauvignon Blanc 2013, Okanagan Valley, $19
A creamy palate with lemon custard, grapefruit, passion fruit, and nettle flavours will tame the tomatoes and the cheese with one sip.
Calliope Figure 8 White 2013, British Columbia $18
A fresh, juicy, ripe flavours of grapefruit, Granny Smith, honey and orange flavours will complement the big ripe tomato flavours.
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