Whether the activity is hiking or skiing one thing our guests look forward to at the end of the day is returning to the smells of the enticing meals we offer at Talus Lodge. We pride ourselves on our superb home cooked meals and the staff is often asked to share specific recipes. The recipe below is one of my favourites.
One of the reasons it is a favourite is because of the combination of the flavours of basil and tomatoes partnered with balsamic vinegar. To ensure top quality ingredients, I rely on our local organic greenhouse to purchase both the basil and tomatoes. There is nothing like the taste of a fresh ripe tomato picked from the vine. Usually the basil is purchased the day before I leave and I make the dressing to take with me. The cheese comes from the Okanagan and is also purchased from our local fruit stand.
The recipe came from the Canadian Living magazine but originally the recipe is named after the island of Capri and is found all over Italy. I hope you enjoy it as much as our guests have.
1 and1/3 cups of lightly packed basil leaves
1/4 cup of extra-virgin olive oil
4 tsp balsamic vinegar
Pinch of salt and pepper
1Pkg (340 g) mozzarella cheese
4 tomatoes preferably plum
1/4 cup thinly sliced red onion
– In food processor or blender, puree 1/3 cup of basil with oil and vinegar until smooth.
– Cut mozzarella into 1/4 inch slices and tomatoes into 1/2 inch slices.
– On large serving tray, layer cheeses, tomatoes and remaining basil in a concentric circles.
– Sprinkle with onion.
– Drizzle dressing over salad.
Makes 8 servings.