Heirloom Tomato Salad with Burrata and Tomato Vinaigrette

Salad

1½ cups perfectly ripe cherry tomatoes, halved

1 small zucchini, cut into ribbons

1 tbsp cold-pressed virgin canola oil

2 pinches sea salt

¼ tsp cracked black pepper

Vinaigrette

½ 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 (This will make much more than needed but it will keep in the fridge for weeks.)

Walnut dukkah

½ cup pumpkin seeds

½ cup walnuts

½ cup sunflower seeds

2 tsp whole coriander seeds

1 tsp kosher salt

1 tsp cracked pepper

To finish

½ cup high- quality bocconcini or burrata (we source from Tanto Latte in Kelowna)

5 leaves fresh basil

Gently toss salad ingredients together in a bowl and allow to marinate at room temperature while making the dressing and garnishes.

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.)

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.

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.