Vegan Caprese Salad

Try this vegan Caprese salad for a fresh and flavorful twist on a classic! You only need 7 ingredients, and everything comes together in less than 10 minutes. It’s super light, easy to make, and brings together the best of summer flavors!

With minimal prep and no cooking involved, this vegan Caprese salad is a breeze to make for potlucks, barbecues, and other summer gatherings. For another barbecue favorite, try my watermelon feta salad!

Why I Love This Recipe

If you can think of a better summer dish than this vegan Caprese salad, I’d love to know! It’s incredibly straightforward to make and perfectly showcases the season’s garden harvest. The combination of juicy tomatoes, creamy plant-based mozzarella, and aromatic basil is a match made in Mediterranean heaven.

Plus, a drizzle of olive oil and balsamic glaze really helps to bring out the freshness of the ingredients and let them shine through. Whether you serve it as a light lunch, side dish, or appetizer, this crowd-pleasing salad is sure to impress!

Make this easy 2-ingredient balsamic glaze at home! A rich, tangy balsamic reduction made with maple syrup — no refined sugar, and only clean ingredients.

Ingredient Notes

Here’s a breakdown of everything you’ll need for this healthy Caprese salad recipe:

• Vegan Mozzarella: Provides a creamy, cheesy texture essential to Caprese salad. I typically use homemade vegan mozzarella, but you can also opt for store-bought. Look for a brand with a mild, authentic flavor.
• Roma Tomatoes: These are firm and flavorful, making them perfect for slicing. Plus, their slight sweetness really complements the creamy mozzarella and balsamic.
• Basil: Adds a burst of herbal aroma and flavor. It’s a classic pairing with tomatoes and mozzarella. If possible, opt for Genovese basil for the most traditional Caprese salad.
• Olive Oil: Extra-virgin olive oil is best for its rich, fruity flavor. It ties all the ingredients together and enhances the overall taste. Use the best quality olive oil you can find!
• Salt: A pinch of sea salt brings out the natural flavors of the tomatoes and mozzarella.
• Black Peppercorns: Adds a bit of heat and depth to the salad. Freshly crushed peppercorns offer the best flavor.
• Balsamic Glaze: This sweet, tangy drizzle finishes the dish. For the most intensely sweet flavor, use a balsamic glaze with a D.O.P. label from Modena or Reggio Emilia.

Substitutions

• Vegan Mozzarella: If you don’t have vegan mozzarella, avocado is an alternative that adds creaminess while keeping this salad plant-based.
• Roma Tomatoes: Try heirloom tomatoes for a medley of colors and flavors, especially if you grow them or buy them at a farmer’s market!
• Basil: Oregano provides a different but still complementary flavor. Make sure it’s fresh.
• Olive Oil: This salad tastes best with EVOO, but avocado oil will work in a pinch.
• Balsamic Glaze: You can also make your own balsamic glaze reduction with just two ingredients (balsamic vinegar and maple syrup).

How to Make

Since no cooking is required, this vegan Caprese salad comes together so quickly! Follow all my tips and tricks for the best results.

Preparation

Rinse and pat dry the tomatoes and basil leaves to remove excess moisture. Slice the tomatoes and vegan mozzarella into ¼-inch thick rounds using a sharp knife for nice, clean cuts.

Cooking

Step 1
Arrange the tomato slices and vegan mozzarella on a serving plate, creating an alternating pattern. Depending on your preference, place a basil leaf either between each tomato and mozzarella slice or scatter it over the top.

Step 2
Drizzle the arranged salad with extra-virgin olive oil, making sure to cover the tomatoes and mozzarella evenly. Sprinkle a pinch of salt and freshly crushed black pepper over the entire salad, adjusting the seasoning to your taste preferences.

Step 3
Finish your vegan Caprese salad with a drizzle of balsamic glaze before serving. Be generous but careful not to overdo it, as the glaze is quite sweet.

Expert Tip

When it comes to Caprese salad, the freshness of the ingredients really matters! Choose ruby red, firm tomatoes, and bright green basil for the juiciest, most aromatic flavor. As for the vegan mozzarella, opt for a brand known for its meltability and mild taste to emulate traditional mozzarella as closely as possible.

The olive oil should be extra virgin, as its rich taste and mouthfeel help tie the whole salad together. And a quality balsamic glaze will take this vegan Caprese salad from good to “wow!”

Recipe Tips

• Slice Evenly: Slice the tomatoes and mozzarella evenly to create a balanced presentation and achieve a consistent texture and flavor in every bite.
• Don’t Overdress: Use olive oil and balsamic glaze sparingly. Overdressing your salad can overpower the delicate flavors of the fresh ingredients and make it too heavy.
• Use Cold Ingredients: Keep the tomatoes and mozzarella chilled until just before serving. This results in a much more refreshing dish, especially on a hot day.
• Chiffonade the Basil: If you prefer a more even distribution of basil, chiffonade the leaves. Simply stack and roll the leaves, then slice them into thin ribbons.

Frequently Asked Questions

Storing

This vegan Caprese salad should be assembled just before serving to prevent an overly watery or soggy texture, but the components can be stored in the fridge separately. Keep the sliced tomatoes, vegan mozzarella, and basil in airtight containers for up to 2 days. When you’re ready to serve, assemble the base ingredients and drizzle with olive oil and balsamic glaze.

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