Insalata Caprese — Vegan Caprese Salad
Insalata Caprese is the iconic Italian masterpiece — ripe juicy tomatoes, creamy plant-based mozzarella, and fragrant fresh basil, arranged in alternating slices. Drizzled with premium extra virgin olive oil and aged balsamic vinegar. The colours — red, white, and green — mirror the Italian flag. Pure, fresh, and elegant. Naturally plant-based, equally delicious, and beautifully simple!
Shared by harzel
Time
10 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 2–3 ripe, flavourful tomatoes (beefsteak or heirloom are best)
- 150–200 g firm vegan mozzarella-style cheese — sliced evenly
- Fresh basil leaves — plenty, whole and vibrant
- #Dressing & Seasoning;
- 2–3 tbsp high-quality extra virgin olive oil
- 1–2 tbsp balsamic vinegar (or balsamic glaze)
- ½ tsp sea salt — flaky is lovely.. Freshly cracked black pepper — to taste
- Optional: toasted pine nuts, a pinch of garlic powder, or balsamic glaze
👩🍳 Instructions
- 1
Prep fresh ingredients: Wash tomatoes and basil thoroughly. Pat completely dry — moisture dilutes flavour. Slice tomatoes into even rounds about ½ cm thick. Slice vegan cheese to match the size and thickness of the tomatoes.
- 2
Arrange beautifully: On a flat platter, alternate slices of tomato, vegan cheese, and fresh basil leaves in an overlapping pattern — either in a circle or a straight row. Tuck basil leaves between each slice for colour and aroma.
- 3
Season: Sprinkle evenly with sea salt and plenty of cracked black pepper.
- 4
Dress generously: Drizzle extra virgin olive oil all over. Add balsamic vinegar or a beautiful swirl of balsamic glaze for depth and sweetness.
- 5
Serve immediately: Enjoy at room temperature for the brightest flavour. Best eaten right after assembling so tomatoes stay firm and basil stays fresh!