Thursday, July 12, 2012

RECIPE: Easy Vegan Caprese Salad (GF)

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This salad has intrigued me for a while.  I finally decided to make a vegan version of this classic salad.

Insalata Caprese translates literally in Italian to "salad in the style of Capri." This simple salad is easy to prepare, but elegant.  It requires few ingredients, yet is full of rich flavor.

Though the original recipe calls for buffalo mozzarella, I used Follow Your Heart vegan Mozzarella cheese.  I could only find a small package of basil leaves, so I mixed them in with baby romaine lettuce.  The garlic and olive oil were also from the store, but I used grape tomatoes fresh from our farmers market here in town.

For best flavor, the olive oil should be seasoned the night before you want to serve the salad. 

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*2.5 oz. or 1/2 c. fresh basil
*1 clove garlic
*3 Tb. virgin olive oil
*5 oz. package of baby romaine
*2 pints grape tomatoes, halved
*10 oz. vegan mozzarella, cubed in 1/2" pieces or shredded


1.  Place olive oil in small container.  Mince two large basil leaves and garlic. 
Add to olive oil and set aside at room temperature overnight or for at least 4 hours.
2.  In a large bowl, add baby romaine and remaining basil leaves.  Add tomatoes and mozzarella.  Drizzle with seasoned olive oil and toss lightly until olive oil is distributed well.  Serve immediately or refrigerate until ready to serve.

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