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Farmer's market: June 20

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Chef Gabe Pellegrini, owner of Sagra restaurant, joined us in the FOX 7 studio to show us how to make a caprese salad with fresh, local ingredients.

Recipe: Heirloom Caprese salad


  • Heirloom Caprese
  • 1-2  heirloom tomatoes (such as Purple Cherokees or green zebras)
  • 1/2 tsp kosher salt
  • 1 Tbl plus 1 tsp high-quality extra-virgin olive oil
  • 1 or 2- ball fresh mozzarella
  • sea salt or fleur de sel
  • 4-5 small basil leaves
  • 1 tsp red onion minced
  • 1 Tbl balsamic vinegar


  1. Mix tomatoes, salt, and oil in a small bowl. Let stand, tossing occasionally, until juices release from tomatoes and oil and juices have become sauce-like, about 15 minutes.
  2. Place mozzarella off-center on a large plate.
  3. Spoon tomatoes and juices from bowl around one side of the cheese. Sprinkle tomatoes with sea salt; scatter basil all over. Finish


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