Vegan Caprese Salad
I hope you had a beautiful weekend! My family was in town for a night and we got to celebrate Father's Day at our house. Yesterday morning, my mom, sister and I took a wonderful yoga class together at Citizen Yoga (if you're in Metro-Detroit, you need to stop into Citizen! You just might see a familiar face!) and my husband and dad went golfing together. While the boys were golfing, my sister, mom and I got our Father's Day lunch together: my mom made chicken piccata, a very yummy pea and caper risotto (vegan version for me) and I made roasted asparagus and a nice big kale and mixed greens salad with carrots, blueberries, raspberries, toasted walnuts and almonds topped with a simple vinaigrette of balsamic vinegar, dijon mustard and my favorite basil olive oil from Fustini's. We had a wonderful weekend together!
Also over the weekend, I had a craving for caprese salad, which I LOVE in the summertime. The combination of fresh tomatoes with fresh basil...ah; I could seriously eat it every singe day.
I had been wanting to try this vegan mozzarella by a brand called Miyoko's, so I decided that a caprese salad would be the perfect opportunity to do so. Oh my gosh, you guys...it is SO good. What I love about this "cheese" is that it's nut-based (cashews) compared to a lot of plant-based cheeses on the market that are soy-based. If you're someone who has been trying to cut back on cheese but you're having a hard time (cheese is literally addictive), I recommend giving Miyoko's a try. They have a ton of different varieties and I believe that the taste and texture of their products is comparable to real cheese.
For this recipe, I used:
Miyoko's Fresh Vegan Mozzarella
Organic tomatoes (on the vine)
Organic fresh basil
A drizzle of EVOO
A drizzle of Fustini's 18 Year balsamic vinegar
S&P to taste
Let's make it:
Grab two tomatoes, wash them and then cut them into slices, starting from the bottom of the tomato and working your way toward the stem - probably about five slices per tomato.
Take your ball of mozzarella, cut it in half and then cut a few slices from the middle section outward. Then cut your slices in half to make little wedges.
Pick about 10 - 12 basil leaves, wash and dry them.
Take one of your tomato slices and place it on a plate.
Next, layer a couple of your basil leaves and then place a wedge of mozzarella on top of that.
Repeat until all of your ingredients are gone.
Drizzle tomato, basil and mozzarella with evoo, balsamic, salt and pepper.
Serve immediately and enjoy!
PS: If you're serving this to a larger group, you can also chop all of these ingredients up, toss into a bowl, drizzle with evoo and balsamic and serve that way! Whatever works for you!