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.
A single serving vegan caprese salad. Perfect for lunch or as an appetizer.
Store covered in the refrigerator for up to 3 days. Best if the dressing is added just before serving.
Serving: 8oz | Calories: 322kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 817mg | Potassium: 350mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1109IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 2mg