Ingredients1 block vegan mozzarella cheese
4 leaves basil, fresh
extra virgin olive oil
InstructionsCut the top off the tomatoes, and scoop out the insides with a spoon. You could eat the insides or add them to your compost.
Cut two chunks of cheese, size depends on the size of your tomatoes, and layer them with two basil leaves. Stuff vertically into the tomatoes.
Drizzle olive oil and balsamic vinegar on top. Sprinkle black pepper and sea salt to taste. Top with your choice of microgreens.
You could easily multiply this recipe and serve as appetizers or eat them both yourself for lunch. Either way, enjoy this simple, beautiful, and tasty salad.
Recipes by SunWarrior: www.sunwarrior.com/news/vegan-stuffed-caprese-salad
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