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+ servings

Vegan Caprese Salad

How to Make a Simple Vegan Caprese Salad
A simple but utterly delicious Italian Salad
Freya
5 from 41 votes
Prep 10 minutes
Total Time 10 minutes

Equipment

  • Large Serving Plate or Wooden Chopping Board

Ingredients

  • 10 Tomatoes - ripe, not cherry or beefsteak
  • 1 ball Mozzarella - vegan (or normal, if that's your preference)
  • Sea Salt and fresh Black Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 5 leaves Basil - fresh
  • 1 tsp Balsamic Vinegar

Instructions

  • Slice your tomatoes into rounds. Layer onto your serving dish.
  • Sprinkle generously with salt and pepper, and a tbsp of Olive Oil
  • Leave to stand at room temperature for 30 minutes
  • Drain your Mozzarella, and tear into chunks. Layer in between the tomato slices.
  • Tear your basil leaves and strew over the tomatoes and Mozzarella
  • Season with salt and pepper once more
  • Drizzle with the remaining olive oil and balsamic vinegar.
  • Serve with warm toasted Ciabatta Bread

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Caprese Salad
Amount per Serving
Calories
288
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
45
mg
15
%
Sodium
 
370
mg
16
%
Potassium
 
775
mg
22
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
15
g
30
%
Vitamin A
 
2976
IU
60
%
Vitamin C
 
42
mg
51
%
Calcium
 
318
mg
32
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.