Farmers’ Market is my favorite season. I mean, sure, we have a year round market where I can get amazing hard squashes and fancy handmade soaps, but nothing beats that time of year when longer days, warmer weather, and beautiful, delicious heirloom tomatoes start to make an appearance. And you guys… the ones I bought this last trip are unfreakingbelievable! And forever the optimist that I can keep herbs alive (never has this been true, of course), I also impulse-bought the most aromatic basil plant, so the obvious next step is a vegan caprese salad.

I’m a fan of simple, and, with only four ingredients (if you don’t count salt & pepper), this dish stays true to that. I’m also a big fan of the Miyokos brand, acquiring myself a pretty solid addiction to her vegan fresh mozzarella. If you haven’t tried it yet, well, I’m sorry and you’re welcome. There’s really not much more I need to say about this one except to enjoy the ease of it. This is definitely one of those dishes where, with quality ingredients, less is more.

vegan caprese salad with heirloom tomatoes
serves 4-6

2-3 lbs mixed heirloom tomatoes, rinsed
8 oz vegan fresh mozzarella (I love the Miyokos brand)
1 generous handful of fresh basil leaves, rinsed
2-3 Tbs good quality balsamic vinegar (this is my favorite)
1/4 tsp flakey sea salt or Maldon Salt
3-4 grinds of fresh ground black pepper

1) Use a sharp knife to cut the tomatoes into 1/4” thick slices.

2) Slice the fresh vegan mozzarella into discs about 1/4” thick and 1-2 inches in diameter.
3) Arrange the tomatoes, mozzarella, and basil in overlapping layers on a serving platter.
4) Drizzle with balsamic vinegar and sprinkle with salt and pepper.

notes: If you don’t have heirloom tomatoes, no worries! Just use the best tomatoes you can find. Fresh basil is imperative, though. And if you prefer, this will be delicious even without the cheese. Always store tomatoes at room temperature until you cut them. Once you make the dish, store any leftovers covered in the refrigerator.

vegan caprese salad with heirloom tomatoes
serves 4-6

2-3 lbs mixed heirloom tomatoes, rinsed
8 oz vegan fresh mozzarella (I love the Miyokos brand)
1 generous handful of fresh basil leaves, rinsed
2-3 Tbs good quality balsamic vinegar (this is my favorite)
1/4 tsp flakey sea salt or Maldon Salt
3-4 grinds of fresh ground black pepper

1) Use a sharp knife to cut the tomatoes into 1/4” thick slices.
2) Slice the fresh vegan mozzarella into discs about 1/4” thick and 1-2 inches in diameter.
3) Arrange the tomatoes, mozzarella, and basil in overlapping layers on a serving platter.
4) Drizzle with balsamic vinegar and sprinkle with salt and pepper.

notes: If you don’t have heirloom tomatoes, no worries! Just use the best tomatoes you can find. Fresh basil is imperative, though. And if you prefer, this will be delicious even without the cheese. Always store tomatoes at room temperature until you cut them. Once you make the dish, store any leftovers covered in the refrigerator.