I’m not kidding when I say that this recipe (and iterations of it) are in my top 5 summer recipes. Maybe even top 3 (top recipe is an amazing margarita that my husband’s best friend Enrique and I make together, and after that is the tortilla chips and avocado chunks or guacamole that we eat with it!). It just screams summer with the fresh ripe tomatoes, herby basil, and the balsamic is my twist on the classic Caprese that makes all the difference. I know you’ll love it- it makes the perfect side dish to take to potlucks and parties (you know, when we aren’t all stuck in our houses thanks to a pandemic).
Watch How to Make It Here
Vegan Heirloom Caprese Salad
Serves 4
Total Time: 5 mins
Ingredients:
8 slices heirloom tomatoes, cut 1/4-1/2″ thick
8 fresh basil leaves
drizzle extra-virgin olive oil (around 1 tbsp)
drizzle balsamic vinegar (around 2 tsp)
freshly cracked salt and pepper to taste
Instructions:
Slice heirloom tomatoes, and arrange on a plate (I chose to slightly overlap them and have them in a rainbow of colors, but you can choose what you find to be visually appealing). Place a basil leaf in-between each tomato slice, or chiffonade the basil and sprinkle over the tomatoes. Drizzle the olive oil and balsamic over the tomatoes, and add the freshly cracked salt and pepper to taste.
Enjoy,
Jen
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