Vegan Caprese Salad
Vegan Caprese Salad with homemade bocconcini! Juicy, ripe tomatoes, creamy homemade vegan mozzarella balls, and fresh basil leaves, all drizzled with olive oil and balsamic glaze
My Notes:
Servings:
Ingredients
- 4 - 6 ripe tomatoes sliced (choose a tomato that is similar in size to your bocconcini balls)
- 4 - 6 vegan bocconcini balls sliced (homemade or store-bought)
- 1 handful(s) fresh basil leaves
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) balsamic glaze
- Maldon salt (or regular salt) to taste
- Black pepper to taste
Instructions
- Slice the tomatoes and bocconcini balls into thick slices (about 1/4" thick). I use roughly 15 slices of each for my salad, but you can make this salad as big or as small as you like by simply increasing or decreasing how many slices you use.
- To a small plate, add a slice of tomato then add a slice of bocconcini overlapping the tomato. Continue layering the tomato and bocconcini, alternating the slices, until you have filled your plate.
- Tuck basil leaves in between the layers wherever you think looks pretty. I used roughly 15 basil leaves.
- Finish the salad by drizzling with olive oil, and balsamic glaze, and sprinkling with salt and pepper to taste.
Notes
Oil-free: for an oil-free version, simply omit the oil.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 229kcal | Carbohydrates: 15g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 9mg | Potassium: 450mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1307IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 1mg
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