Vegan Caprese Salad
Make this dairy-free rendition of a classic Italian staple in hot summer months when tomatoes are at peak ripeness and basil is plentiful.
Ingredients
- 2 large heirloom tomatoes
- 1 lb vegan fresh mozzarella (see note)
- 1 bunch basil
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (optional)
- flaky sea salt (to taste)
- freshly cracked black pepper (to taste)
Instructions
- Using a very sharp knife, core the tomatoes and slice about 1/4 inch thick. Set aside the smaller end pieces, reserving for another use.
- De-stem the basil and set aside about ~20 of the largest leaves.
- Slice the vegan mozzarella to a similar thickness as the tomato slices. Use a cookie cutter with a similar diameter as the tomato slices to cut the mozzarella into neat circles. Set aside the scraps for another use.
- Layer the tomatoes, basil, and mozzarella together on a large platter. Drizzle with the extra virgin olive oil and balsamic glaze (if using). Sprinkle with flaky salt and black pepper just before serving.
Notes
I suggest using Miyokos Fresh Plant Milk Mozzarella. Do not use sliced cheese (like for sandwiches) or shreds. If you cannot find vegan fresh mozzarella, you may use sliced tofu marinated in water, a splash of white wine vingar, and salt. Marinate for at least 30 minutes and pat dry before adding to the salad.