Heirloom Tomato Salad with Burrata and Tomato Vinaigrette

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

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


  • 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


  • 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.


  • 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


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


  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.