Delicious & Easy
Vegan Summer Peach Caprese Salad
In a mixing bowl, toss the peach wedges, greens, and arugula in one tablespoon of olive oil, lemon juice, and a pinch of salt and pepper. Chiffonade the larger basil leaves into ribbons and set aside. On a large platter, begin layering greens, peaches, vegan mozzarella, and basil leaves. Finish with a drizzle of balsamic glaze, remaining olive oil, salt, pepper, and basil ribbons. Serve and enjoy immediately.
*Miyokos Smoked or Fresh Italian Organic Cashew Mozzarella works wonderfully. It can be sliced or crumbled using your fingers.
**Simmer 1 cup of balsamic vinegar and ¼ cup of sugar over medium heat until reduced (about 15 minutes). Cool completely and store for use.
Ingredients for
Vegan Summer Peach Caprese Salad
2 ripe peaches, sliced into wedges
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
salt and fresh cracked pepper to taste
1 cup fresh basil leaves
½ cup tender greens (local spring mix)
½ cup baby arugula
½ cup vegan mozzarella*
Balsamic glaze**
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Instructions for
Vegan Summer Peach Caprese Salad
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