Heirloom Tomato Salad with Burrata and Tomato Vinaigrette

This summer salad showcases fresh cherry tomatoes and is perfect for patio dining

SALAD INGREDIENTS

• 1 1/2 cups perfectly ripe cherry tomatoes, halved
• 1 small zucchini, cut into ribbons
• 1 tbsp cold-pressed virgin canola oil
• 2 pinches sea salt
• 1/4 tsp cracked black pepper

VINAIGRETTE INGREDIENTS

• 1/2 cup tomato paste
• 1 cup Venturi-Schulze balsamic vinegar
• 1 tbsp kosher salt
• 1 tbsp cracked black pepper
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 cups canola oil

NOTE: This will make much more vinaigrette than needed but it will keep in the fridge for weeks.

WALNUT DUKKAH INGREDIENTS

• 1/2 cup pumpkin seeds
• 1/2 cup walnuts
• 1/2 cup sunflower seeds
• 2 tsp whole coriander seeds
• 1 tsp kosher salt
• 1 tsp cracked pepper

TO FINISH

• 1/2 cup high-quality bocconcini or burrata (we source from Tanto Latte in Kelowna)
• 5 leaves fresh basil

INSTRUCTIONS

1. Gently toss salad ingredients together in a bowl and allow to marinate at room temperature while making the dressing and garnishes.
2. Blend all vinaigrette ingredients together in a Vita-Prep or blender. Set aside. (Unused dressing will last for a few weeks and is delicious on burgers, roasted salmon, tofu and roasted or grilled vegetables.)
3. In a dry pan on medium-low heat, toast the nuts, seeds, coriander and pepper until fragrant and starting to turn golden brown. Let cool, add salt and pulse together in a food processor until just chopped. The dukkah should still have a crunchy texture—think the size of rice grains.
4. Use a slotted spoon to place marinated vegetables into a serving bowl. (Use a fork to twirl the zucchini ribbons for aesthetics, if desired.) Top with a generous spoonful of the tomato vinaigrette, followed by your fresh Italian cheese of choice. Top the salad with the dukkah, using it as a seasoning for the cheese in particular. Using your hands, tear the basil leaves and scatter over the salad to finish.