Vegan Caprese Salad
A simple salad made from vegan mozzarella cheese, tomato slices, fresh basil, and balsamic glaze.
Servings 6
Calories 97kcal
Ingredients
- 12 slices vegan mozzarella slices
- 2 medium tomatoes cut into 12 slices
- 12 large basil leaves
- 2 tablespoon balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Make my vegan mozzarella slices and refrigerate for at least 3 hours before slicing or use store-bought vegan mozzarella slices.
- Slice 2 fresh medium-sized tomatoes into thin slices.
- On a large plate or platter lay down a slice of vegan mozzarella, place a tomato slice on top of it, followed by a basil leaf. Then place another cheese slice about 1 inch away layering part of it over the first slice of cheese and tomato.
- Alternate cheese, tomato slices, and basil, until the plate is full. (You can do a swirl or a line.)
- Drizzle the salad with balsamic glaze and a small amount of good-quality olive oil.
- Sprinkle with some kosher salt and fresh ground black pepper and serve cold.
Notes
- Use fresh ripe tomatoes, preferably in season. Fresh tomatoes from the garden or farmer's market taste best in this sandwich.
- Use fresh basil. This is a recipe where dried basil can not be substituted.
- If you don't like vegan cheese, you can also swap the cheese out with my tofu halloumi cheese instead of the traditional mozzarella. It's also delicious when served this way.
Nutrition
Serving: 2pieces | Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 286mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 0.4mg