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?
Tomato
Basil
Vegan mozzarella
Balsamic Vinegar
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!
Tell me:
Have you tried Miyoko’s Kitchen mozzarella? What did you think?
Do you love caprese salad in the summer?
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Single Serving Vegan Caprese Salad
Equipment
- 1 knife
- 1 jar or bowl for dressing
Ingredients
- 1 large tomato
- 4 to 5 slices of vegan mozzarella or vegan cheese of your choice
- 4 to 5 large basil leaves
- 3 to 4 tablespoons of balsamic vinegar
- Sea salt and black pepper optional
Instructions
- Slice the tomato into ¼ inch slices, but don’t slice all the way through the tomato. Leave it intact.
- Separate the slices like a fan and tuck the cheese and the basil leaves in-between each slice of tomato.
- Drizzle the balsamic over the top. Season with salt and pepper if desired.
- Enjoy!
- A single serving vegan caprese salad. Perfect for lunch or as an appetizer.
Notes
Nutrition
melmcdonald2 says
So simple and yet so very delicious! It looks lovely and I would love it for lunch. Unfortunately I have yet to find a vegan mozzarella around here. I would love to try the Miyoko's one. It sounds great,
Linda Meyer says
Hi Melanie! Whole Foods is finally selling Miyoko's products. Hopefully there's a store in your area so you can buy some. 🙂
melmcdonald2 says
No Whole Foods here :0(
Linda Meyer says
I just checked and you can order it from their website! http://shop.miyokoskitchen.com/?_ga=1.67739281.1037625174.1464180056
Kathy Hester says
I'm finally getting in some ripe, delicious tomatoes and can't wait to try this!
Linda Meyer says
I can't wait for my tomatoes to mature. Thanks, Kathy!
Anjali @ Vegetarian Gastronomy says
Loved caprese salads before going vegan, but the only vegan mozzarella I've found that I'd enjoy eating in a salad like this is Miyoko's new fresh mozarella. Unfortunately it's not readily available for me where I am. What vegan mozzarella do you like to use for this? I have tomatoes and fresh basil coming in soon and I'm hoping to make some this summer! Thanks Linda!
Linda Meyer says
Hi Anjali. I used Miyoko's to make this salad. Whole Foods has started carrying it, and I think you can order it from Miyoko's website. 🙂
Uma Srinivas says
I have tried this I love this. But not with vegan version;) This is cool one Linda!
Linda Meyer says
Thank you, Uma!
Patricia Conte says
Hooray for tomato season! What a beautiful presentation for this classic!
Linda Meyer says
Yes, hooray indeed! I'm watching my tomato plants grow and I can't wait to pick them fresh off of the vine. Thank you, Patricia!
Jenn says
I could so make a lunch out of this! I would of course have like three of these individual salads...and I would have no shame! 🙂
Linda Meyer says
I'm not telling you how many I could eat. 😉
Dixya @ Food, Pleasure, and Health says
what a great idea. caprese is my favorite too!!
Linda Meyer says
Thank you, Dixya! I'm happy you like it. 🙂
Evi @ greenevi says
This is so clever! From now on I'll only serve caprese like this 🙂
And I'm so jealous about the Miyoko cheeses! I am dying to try those!!!
Linda Meyer says
Thank you, Evi! It's like a hasselback potato with tomato. 🙂 I hope you get to try Miyoko's cheese soon, they're amazing.
Christine @ Run Plant Based says
This looks so pretty and simple and agreed, would probably be great with VeganMozz too. Thanks!
Linda Meyer says
Thank you, Christine!
Rachelle @ Beer Girl Cooks says
I do love me some caprese salad! If your Miyoko's Cremery could make me some vegan burrata, I sure would appreciate it! I'll definitely check out the mozz next time I'm at WF. Thank goodness I'm in the south and my tomato plants and the rest of the garden have been planted and are producing! I hope yours do well too! 🙂
Linda Meyer says
That's a great idea, Rachelle! Maybe I'll decide to be super ambitious and attempt to make some vegan burrata. 😉 I've said it a hundred times, you're SO lucky to live in the South. My tomato plants won't be bearing fruit for months. At least I have fresh basil.
Strength and Sunshine says
OMG I'm dieing to try it!! One day...I'll find some 😛 #teamnoscarydairy! I used to love caprese salads and such so good!
Linda Meyer says
Hahaha! Trust me, Miyoko's is far from scary. The dairy industry should be scared, but not you. 😉
Becky says
Oh, yum! I bet this would be super awesome with Miyoko's Creamery mozz!
Linda Meyer says
It is! I'm obsessed with that cheese. 🙂