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.


As featured in Western Living