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To Market with Chef Robert Belcham

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How do you make the most of the BC bounty at the local farmers' markets? Chef Robert Belcham helped us navigate the fragrant stalls at the weekday Vancouver Farmers Market. He shops that market every week for his nearby restaurant Campagnolo. They also sell pasta by donation at the market, with all proceeds going to Thunderbird Elementary School food program.

For his recipe for Tomato and Cucumber Salad click "read more"

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Campagnolo's Tomato and Cucumber Salad

Serves 4

1 1/2lbs tomatoes, cut into various bite size pieces

1/2lb cucumber, cut into various bite sized pieces*

4 tbsp extra virgin olive oil

1 tsp red wine vinegar (optional)

2 tbsp fresh chives, sliced small


fresh pepper

 *you may want to crush some of the cucumbers first with a mallet for added texture

This recipe is only a guideline.

Please only make this recipe if you have access to very fresh high quality tomatoes and cucumbers from a farmers market or better yet, your own garden. If you try and make this recipe from vegetables you buy at a grocery store chain type place, you will be disappointed.


Very simply mix all ingredients in a bowl and season with salt and pepper. Taste it and adjust the seasoning to your liking. More salt, more vinegar, whatever you like.

Serve as an appetizer or an accompaniment to some fresh roasted fish or chicken.



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