Italian | Caprese Salad

Posted on July 9, 2020

This is something I just threw together one night. It was so tasty that I wanted to get it recorded so that I didn't forget. I used vegan cheese, you can use whatever you want. The vegan mozzarella that we love is the brand Miyoko's.

Yield: 2 servings

Ingredients

heirloom tomatoes, sliced

cucumbers, peeled and sliced

vegan mozzarella cheese, sliced

olives

extra-virgin olive oil

aged balsamic vinegar

basil, chiffonade

Maldon salt, to taste

freshly ground pepper, to taste

 

Method

Arrange tomatoes, cucumbers, cheese and olives on a plate. Drizzle with olive oil and vinegar. Top with basil, salt, and pepper.

 

(Recipe by Brenda.)