Vegan Caprese Salad

A simple salad made from vegan mozzarella cheese, tomato slices, fresh basil, and balsamic glaze.

Course Salad

Cuisine American, vegan

Keyword vegan caprese salad

Prep Time 10

Total Time 10

Servings

Calories 97kcal

Make my vegan mozzarella slices and refrigerate for at least 3 hours before slicing, or use store-bought vegan mozzarella slices. Or use your favorite store-bought vegan mozzarella slices.
Slice 2 fresh medium-sized tomatoes thinly.
On a large plate or platter, lay a slice of vegan mozzarella, place a tomato slice on top of it, then add 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 freshly ground black pepper and serve cold.

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 swap the cheese for my tofu halloumi instead of the traditional mozzarella. It's also delicious when served this way.