Go Back
Print

Vegan Caprese Salad

Robust yet balanced take on a traditional Italian dish, so that you can make it a meal, salad topper, pasta topper, or appetizer. You can eat it raw, as prepared, or saute it to add the depth of a tasty roast your table. 

Course Appetizer, Main Course, Side Dish
Cuisine American, Italian, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 5
Calories 150 kcal

Ingredients

  • 1/2 Large Cucumber
  • 1/2 Extra Large Zuchhini
  • 2 Large Beefsteak Tomatoes
  • 10 Leafs Fresh Basil chopped
  • 1/2 to 1 Medium Avocado
  • 1 Package Vegan Cheese of Your Choice Follow Your Heart - Provolone Slices
  • 2 Tblsp EVOO To Taste
  • 2 Tblsp Balsamic Vinegar To Taste
  • 1 Tsp Salt
  • 1 Tsp Black Pepper

Instructions

  1. Chop cucumber, zuchhini, tomatoes, and avocado into slices or triangles of equal size/shape, generally. Add to large mixing bowl or lay on try (if keeping more traditional to a Caprese spread). 

  2. Chop basil and add to mixing bowl. 

  3. Chop cheese as a whole block to make 5 long strips and then chop those down into small stacks. Set aside.

  4. Into a mixing bowl, add EVOO, Balsamic Vinegar, salt, and pepper. Mix.

  5. Lastly, add cheese and gently fold until cheese is combined and has the seasoning visible on the pieces. 

  6. Taste and add more or less seasoning and liquids to your taste. Enjoy!