• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / salad

    Vegan Caprese Salad with Peaches & Arugula

    Published Jul 5, 2020

    Jump to Recipe Print Recipe

    This savory-sweet take on vegan caprese salad combines creamy heirloom tomatoes, juicy peaches, and peppery arugula with vegan mozzarella for an effortless starter or light main dish. 

    Vegan Caprese Salad with Peaches and Arugula on a platter

    Here's a quick and easy way to enjoy summer's bounty. You hardly need a recipe for this vegan caprese salad. The measurements are loosey goosey, so feel free to riff based on what you have on hand.

    Growing up, caprese salad was a staple at our dinner table. The flavors of tangy tomatoes, creamy mozz, and fresh basil, all drizzled with olive oil and balsamic were a requisite part of summer. I've shared some other takes on this traditional Italian dish over the years, including cucumber melon caprese, strawberry caprese, and caprese gazpacho. I know I'm not the only one who's pazza per caprese!

    Vegan caprese salad without dressing

    Farm Appreciation & How to Support Our Farmers

    We've been getting the most glorious produce in our CSA box from Terra Firma Farm. This week our box boasted three bags of heirloom tomatoes and tart-sweet yellow peaches, not to mention corn, green beans, summer squash, fresh onions, and garlic. We are spoiled.

    I look at all this produce and think how fortunate we are to have hardworking farmers spending their time and labor tilling, seeding, planting, weeding, harvesting, packing, and shipping these life-sustaining fruits and vegetables. Farming is HARD WORK and these jobs don't pay nearly what they should given that they are literally what keep us alive. Many farmers are migrant workers who risk being deported simply by going to work, and they lack basic protections of citizens. Our farms could not exist without this labor force.

    These essential workers are being disproportionately effected by the pandemic. If you'd like to support our farmers in the U.S., the Farmer Relief Fund is a great organization to donate to. They seek to send aid to every farmer across the country.

    Subscribing to a CSA box is another great way to support your local farmers. This gives farms a steady income stream and produce demand that they can plan for. There are loads in the Bay Area (here's a list). You can easily search online for CSAs in your town. Some farmers markets are offering CSA box pickup as well.

    Tomato, Arugula & Peach Caprese Salad

    In addition to my beautiful Terra Firma produce, I had some baby arugula in the fridge along with a bunch of basil and a wheel of vegan mozzarella. So I whipped up this twist on vegan caprese salad for lunch. It was so simple and so good, I wanted to share.

    The peaches add a lovely sweetness that complements the tangy tomatoes, and the arugula adds some extra green goodness and peppery notes. Classic caprese needs no embellishment, but it's fun to change it up sometimes, davvero?

    Side angle of vegan caprese salad recipe

    What kind of cheese do you use for vegan caprese salad?

    I use Miyoko's vegan mozzarella. (This post isn't sponsored, I just love their products!) Unlike many cheese substitutes, this vegan mozzarella is made with whole ingredients - cashews, coconut cream, and cultures. It boasts a rich, clean, and slightly tangy flavor that pairs beautifully with the rest of this dish. But if you can't find any, try Violife vegan feta, which is also mild and creamy.

    If you're not vegan, you can use fresh mozzarella or burrata here, certamente!

    Vegan arugula peach caprese salad recipe on a platter

    Caprese Salad Per Tutti

    Do you love caprese as much as I do? Let me know if you give this one a go! If you serve it with a piece of crusty bread, you'll have something to sop up the juices afterward. Or you could do what I did today and shamelessly lick the plate. I won't judge.

    More ways to love tomatoes:

    • gluten-free garlic bread bruschetta
    • caprese gazpacho
    • roasted tomato tortilla soup
    • vegetarian cobb salad
    • rustic tomato tart (gluten-free option)

    More savory-sweet summer salads:

    • cucumber peach salad
    • watermelon salad with jicama and cotija
    • cucumber melon caprese salad
    • strawberry caprese salad
    • melon with feta, lime, and mint

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan caprese salad recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 5 votes

    Vegan Caprese Salad with Peaches & Arugula

    Print Recipe Pin Recipe
    A savory-sweet riff on classic caprese made with vegan mozzarella. This recipe serves 1 as a light lunch or 2 as an appetizer. If you don't have access to Miyoko's vegan mozzarella, try another soft vegan cheese such as Violife vegan feta, or you could go with a vegan ricotta. If you eat dairy, go ahead and enjoy this with fresh mozzarella or burrata.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Total: 10 minutes
    Servings: 1 -2 servings

    Ingredients

    • a big handful baby arugula leaves
    • extra-virgin olive oil
    • good balsamic vinegar
    • flaky salt
    • freshly ground black pepper
    • 3 medium-sized ripe tomatoes, sliced
    • 1 large ripe peach or nectarine, pitted and sliced
    • 2-4 ounces sliced vegan mozzarella (I like Miyoko’s)
    • handful basil leaves, torn if large

    Instructions

    • Toss the arugula with a bit of olive oil, vinegar, and salt to coat. Spread it on a large plate. Top with the tomatoes, peaches, and mozzarella. Scatter the basil leaves over the top.
    • Sprinkle with flaky salt, drizzle with olive oil and balsamic, and grind a little pepper on top. Serve right away.

    Notes

    Nutrition information is for 1 of 1 servings. 

    Nutrition

    Calories: 554kcalCarbohydrates: 37gProtein: 9gFat: 46gSaturated Fat: 10gSodium: 826mgPotassium: 1196mgFiber: 10gSugar: 27gVitamin A: 4011IUVitamin C: 62mgCalcium: 89mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Alternate view of vegan peach caprese salad with arugula on a platter

    You might also like...

    « Chocolate-Flecked Banana Bread {grain-free, vegan, naturally sweetened, paleo-friendly}
    Small-Batch Strawberry Rhubarb Jam with Maple & Chia »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. COOKMOM says

      July 15, 2020 at 11:27 am

      I loved it! Such a delicious salsa! So easy to make, too!

      Reply
      • Alanna says

        July 18, 2020 at 2:19 pm

        I'm so glad you liked it! Thanks a bunch for the note!

        Reply
    2. Lynn Sargent says

      August 14, 2021 at 11:53 pm

      This was delicious. I subbed vegan mozzarella. Thanks for sharing.

      Reply
      • Lynn Sargent says

        August 15, 2021 at 12:09 am

        Oops I see that is the cheese you used! ;-)

        Reply
      • Alanna says

        August 15, 2021 at 8:28 pm

        Aw nice! I'm so glad you liked it. :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Madeleines

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack