Simple Vegan Caprese Salad

I’ll never forget the first time I made this vegan caprese salad with perfectly ripe heirloom tomatoes and creamy plant-based mozzarella – it completely changed my mind about how satisfying dairy-free eating could be. The combination of juicy tomato slices, fresh basil, and good quality vegan cheese proves you don’t need traditional mozzarella to create something absolutely delicious. This is my go-to summer appetizer when I want to impress guests or just treat myself to something special!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 340-400
• Protein: 12-18 g
• Fat: 24-30 g
• Carbohydrates: 22-28 g

Ingredients

• 6 large heirloom tomatoes (sliced into 1/2-inch thick rounds)
• 2 balls vegan mozzarella (Miyoko's Creamery preferred)
• 1/2 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 12 fresh basil leaves
• 1 tablespoon aged balsamic glaze
• 2 tablespoons toasted pine nuts

Step 1: Prepare and Season the Tomatoes

• 6 large heirloom tomatoes, sliced into 1/2-inch rounds
• 1/4 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Slice the heirloom tomatoes into 1/2-inch thick rounds and arrange them on a serving platter or shallow dish.

Sprinkle with flaky sea salt and freshly ground black pepper, then drizzle with 1 tablespoon of the extra virgin olive oil.

Let the tomatoes stand for 30 minutes at room temperature—this allows them to release their juices and develop deeper flavor while the salt seasons them throughout.

I find this resting period is essential; it transforms the tomatoes from good to exceptional by concentrating their natural sweetness.

Step 2: Assemble with Mozzarella and Basil

• tomato and oil mixture from Step 1
• 2 balls vegan mozzarella, torn into pieces
• 12 fresh basil leaves, torn

Tear the vegan mozzarella into bite-sized pieces and scatter them over the rested tomatoes.

Gently tear the fresh basil leaves and distribute them evenly across the salad.

Taste the salad and add the remaining salt and pepper as needed—the amount will depend on how much liquid the tomatoes released.

Step 3: Finish with Oil, Vinegar, and Nuts

• assembled salad from Step 2
• 2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic glaze
• 2 tablespoons toasted pine nuts

Drizzle the remaining 2 tablespoons of extra virgin olive oil evenly over the salad, then finish with the aged balsamic glaze in a thin drizzle.

Scatter the toasted pine nuts over the top for a delicate crunch.

Serve immediately at room temperature—I prefer to add the oil and vinegar just before serving rather than earlier, as it keeps the mozzarella from becoming overly saturated and maintains the freshness of the basil.

Simple Vegan Caprese Salad

Delicious Simple Vegan Caprese Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 portions

Calories: 370

Ingredients Method

Ingredients

  

• 6 large heirloom tomatoes (sliced into 1/2-inch thick rounds)
• 2 balls vegan mozzarella (Miyoko's Creamery preferred)
• 1/2 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 12 fresh basil leaves
• 1 tablespoon aged balsamic glaze
• 2 tablespoons toasted pine nuts

Method

 

1. Slice the heirloom tomatoes into 1/2-inch thick rounds and arrange them on a serving platter or shallow dish. Sprinkle with flaky sea salt and freshly ground black pepper, then drizzle with 1 tablespoon of the extra virgin olive oil. Let the tomatoes stand for 30 minutes at room temperature—this allows them to release their juices and develop deeper flavor while the salt seasons them throughout. I find this resting period is essential; it transforms the tomatoes from good to exceptional by concentrating their natural sweetness.
2. Tear the vegan mozzarella into bite-sized pieces and scatter them over the rested tomatoes. Gently tear the fresh basil leaves and distribute them evenly across the salad. Taste the salad and add the remaining salt and pepper as needed—the amount will depend on how much liquid the tomatoes released.
3. Drizzle the remaining 2 tablespoons of extra virgin olive oil evenly over the salad, then finish with the aged balsamic glaze in a thin drizzle. Scatter the toasted pine nuts over the top for a delicate crunch. Serve immediately at room temperature—I prefer to add the oil and vinegar just before serving rather than earlier, as it keeps the mozzarella from becoming overly saturated and maintains the freshness of the basil.