Tomato, Peach and Mozzarella Tartare

Am I the only one who hasn’t exactly felt like cooking lately? The coma-inducing heat of Milan in July has me cringe at the thought of even boiling water. Here’s a quick and delicious, no-heat-required recipe for the hottest months of summer.

Tartare di pomodorini, pesche e buffala

  • 9 oz (250 g) of cherry tomatoes, diced
  • 2 peaches or nectarines, ripe but firm, diced
  • 5 oz (150 g) of fresh mozzarella (I used buffalo mozzarella), cubed
  • about 10-15 mint leaves, diced
  • 1 tablespoon diced chives
  • salt and pepper, to taste
  • high-quality, extra-virgin olive oil, to taste
  • arugula (optional)

Delicately stir together all of the ingredients and let marinate for 20 minutes before serving. Serve on a bed of arugula if desired.


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