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.
Prep Time: 10minutes
Servings: 1-2 servings
a big handful baby arugula leaves
extra-virgin olive oil
good balsamic vinegar
freshly ground black pepper
3medium-sized ripe tomatoes, sliced
1large ripe peach or nectarine, pitted and sliced
2-4ouncessliced vegan mozzarella (I like Miyoko’s)
handful basil leaves, torn if large
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.