Vegan Caprese Salad for One
One of the best things about summer is the ability to eat garden to table. If you can’t grow your own vegetables and herbs you can walk to the nearest farmers market, or stop by the supermarket for the freshest locally grown produce. While you’re there you should pick up tomatoes and basil because you’re going to want to make this super easy and delicious vegan caprese salad for one.
To call this a recipe is kind of ridiculous, because a three year old could make it—I wouldn’t recommend letting a toddler slice a tomato with a sharp knife, but you get what I’m saying. So why am I sharing this tomato, basil, and balsamic vinegar salad recipe with you if I think it’s so easy and simple to make? Because I actually heard a woman ask a server in a restaurant how to make one.
When I heard that question it reminded me that there are a lot of people who don’t cook, and what seems obvious to me is not always obvious to others. That’s why I write this blog, to share recipes and ideas. It was exactly what I needed to hear. It reminded me that even the simplest recipes need to be shared.
With that being said, let’s move on to food.
How to Make a Single Serving Caprese Salad
To make this caprese salad with tomato, basil, vegan mozzarella, and balsamic vinegar you’ll need four ingredients. Can you guess what they are?
You can grind a bit of sea salt and black pepper on top if you so desire, but it’s not necessary.
My local Whole Foods has finally started carrying Miyoko’s Kitchen cheese, and the mozzarella is fantastic. I honestly can’t tell that it isn’t dairy. The texture, creaminess, and flavor is spot on. If you can find it where you live that’s the brand I recommend. If you can’t find vegan mozzarella where you live you can use any non-dairy cheese that you like. The point of a caprese salad is the combination of tomato, cheese, basil, and balsamic vinegar, so make it your own.
Once you have the ingredients all you’ll need to do is slice the tomato into sections, leaving it intact on the bottom so you can fan it open. Slice the cheese and tuck a slice into each section of the tomato, then stick a basil leaf next to the cheese. Drizzle balsamic vinegar on top and you’re done.
This salad would make a great lunch. Wrap it in foil and store it in the refrigerator at work and you won’t want to run out for something unhealthy. Or serve it as an appetizer at a dinner party because it looks so impressive. Your guests will love it.
It’s sunny and warm this morning and I need to plant my vegetable and herb gardens. Off I go. Have a wonderful day!
Have you tried Miyoko’s Kitchen mozzarella? What did you think?
Do you love caprese salad in the summer?
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