Vegan Caprese Salad

5 from 1 vote

Prep Time: 10

Total Time: 10

Serving Size: 2

Author Puja Verma

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DESCRIPTION

This fresh vegan Caprese salad is super easy and perfect for the summer. Featuring juicy tomatoes, creamy plant-based mozzarella, aromatic basil. Plus, a drizzle of olive oil and balsamic glaze really help to bring out the Mediterranean flavors. Serve it as an appetizer, side, or light lunch.

INGREDIENTS

▢ 9-10 slices vegan mozzarella homemade or store bought
▢ 11-12 slices roma tomatoes
▢ 24-26 whole basil leaves (fresh) optional: finely slice the basil leaves
▢ 2 tablespoon olive oil extra virgin
▢ salt
▢ crushed black peppercorn
▢ balsamic glaze homemade or store bought

METHOD

Assemble

Arrange the tomato slices and vegan mozzarella on a serving plate with basil.
Optional: You can tuck each basil leaf in between each layer of tomato and mozzarella, if you prefer. Or just use the fresh basil to garnish over salad.
Drizzle over olive oil and sprinkle over salt and crush black pepper.
Next top it off with maple balsamic glaze before serving.

NOTES

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.

NUTRITION

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian, Mediterranean

Keyword: healthy caprese salad, vegan caprese salad

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