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Heirloom Tomato Salad with Burrata and Tomato Vinaigrette


Salads & Veg

About the Recipe



  • 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 (this will mane much more than needed but it will keep in the fridge for weeks.)

Walnut dukkah

  • 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


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.

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