Vegan Caprese Salad (Tomatoes, Mozzarella, & Basil)

Vegan Caprese Salad (tomatoes, vegan mozzarella, and basil)

This veganized version of the classic combination of fresh summer tomatoes, mozzarella, and basil barely qualifies as a recipe, but it’s impressive enough to be greeted with delight every time. Basically all you need is vegan mozzarella-style cheese (either the kind you can get in natural foods stores, or a more artisanal variety), a few medium-sized lush, ripe tomatoes, a handful of basil leaves, and some good, fruity olive oil. Photos by Susan Voisin.

Serves: 4 or more

  • 8 ounces vegan mozzarella-style cheese
  • 4 medium firm ripe tomatoes
  • Sliced basil leaves, as desired
  • Extra-virgin olive oil
  • Freshly ground pepper, optional

Slice the cheese so that it’s about 2-inches square by about 1/4 inch thick.

Cut the tomatoes about 1/4 inch thick as well. Arrange them in overlapping rows with the cheese on an attractive serving platter.

Sprinkle with sliced basil leaves, then drizzle lightly with olive oil. If you’d like, finish with a grinding of black pepper.

This is a dish to make just before you serve it. You don’t want to refrigerate it, as the tomatoes will get mushy and the basil will turn brown.

Vegan Caprese Salad  (tomatoes, vegan mozzarella, and basil)


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