Heirloom tomato season is one of my favorite times of year, and this Easy Caprese Salad is my absolute favorite way to enjoy them. This year Jamie planted Black Krim and Black Prince heirloom varieties along with several other tomatoes for eating and canning; they should be ready in about a month. Until then, our local healthy food store, New Morning Market, has been supplying perfectly ripe organic heirlooms. I hope you are growing heirloom tomatoes or have a reliable source to buy them.
My daughter and I agree we could eat heirloom tomatoes, cashew mozzarella, and basil at every meal. My son says that’s dramatic, but he probably feels the same. Too bad vine-ripened heirlooms aren’t available year-round.
Print Recipe
Easy Caprese Salad
Ingredients
- 1 medium heirloom tomato
- 4 small pinches Himalayan sea salt (optional)
- 4 slices cashew cheese mozzarella (such as Miyoko’s Creamery)
- 4 to 8 basil leaves
Instructions
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Slice the tomato into four even slabs and sprinkle each slab with a small pinch of salt.
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Top each tomato slab with a slice of cashew mozzarella and one or two basil leaves, then serve immediately.
Notes
- These tomato–cheese–basil bites are lovely with a drizzle of extra virgin olive oil or a splash of aged balsamic vinegar.
- Miyoko’s Creamery cashew mozzarella works well because its texture closely resembles fresh mozzarella.
Nutrition
Check out my post, Growing Herbs in Containers, to learn how we grew the basil used for pesto, caprese salad, and more.
If you enjoy this recipe, you may also like Vegan Stuffed Tomatoes with Quinoa.