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!