This Vegan Caprese Salad with homemade bocconcini is your perfect summer salad! Juicy, ripe tomatoes, creamy homemade vegan mozzarella balls, and fresh basil leaves, all drizzled with olive oil and balsamic glaze – it’s a classic Italian salad but made 100% vegan and a total show stopper 🤩 It’s fresh, simple, and oh-so-tasty – you’ll keep coming back for more!
The homemade mozzarella balls are surprisingly simple to whip up and pair perfectly with the tomatoes and basil. Plus, drizzling everything with extra virgin olive oil and balsamic vinegar glaze? *muah* 🤌 Absolute perfection. Whether you’re serving it at a BBQ or just want a quick, delicious lunch, this Vegan Caprese salad is bound to impress.
Ingredients:
- Sliced Ripe Tomatoes: You want perfectly ripe tomatoes for this dish. I love using tomatoes from my garden, but any ripe tomato will work, and heirloom tomatoes are always great. I like to select tomatoes that are similar in size to my bocconcini balls to they layer perfectly. If you make mini mozzarella balls, then grape tomatoes or cherry tomatoes would also work great!
- Sliced Vegan Bocconcini Balls: You can use homemade or store-bought. Though, I recommend my recipe for homemade - the flavor and texture is amazing! Better than any store-bought version I've tried.
- Fresh Basil Leaves: A fragrant and flavorful garnish. A handful is usually enough for one salad like in these pictures
- Olive Oil: For the best flavor, a higher-quality, extra virgin olive oil is recommended. For an oil-free version, simply omit the oil.
- Balsamic Glaze: Easily found in the vinegar and oil section of your local grocery store or online. Balsamic glaze is a thicker and sweeter than balsamic vinegar, so it really enhances the flavors.
- Maldon Salt: Maldon salt is a flake sea salt which is perfect for garnishing. But if you don't have Maldon salt, a regular table salt can also be used. Sprinkle the salt over your salad to taste.
- Black Pepper: Season to taste.
How to Make Vegan Caprese Salad:
Slice the tomatoes and bocconcini balls into thick slices (about ¼" thick). I use roughly 15 slices of each for my salad, but you can make this salad as big or as small as you like by simply increasing or decreasing how many slices you use. To a small plate or dish, add a slice of tomato then add a slice of bocconcini overlapping the tomato. Continue layering the tomato and bocconcini, alternating the slices, until you have filled your plate.
Tuck basil leaves in between the layers wherever you think looks pretty. I used roughly 15 basil leaves. Finish the salad by drizzling with olive oil, and balsamic glaze, and sprinkling with salt and pepper to taste.
This Vegan Caprese Salad Recipe is...
- The perfect summer salad
- Classic Italian summer dish
- Made of simple ingredients that are big on flavor!
- A total show-stopper.
What to Serve This Salad With:
- Vegan Pesto Pasta
- Fresh Tomato Pasta
- Creamy Vegan Lemon & Asparagus Pasta
- Corn on the Cob
- Or check out these 32 Vegan BBQ Recipes to find your perfect pairing!
If you try this vegan cheese recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Vegan Caprese Salad
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Ingredients
- 4 - 6 ripe tomatoes, sliced (choose a tomato that is similar in size to your bocconcini balls)
- 4 - 6 vegan bocconcini balls, sliced (homemade or store-bought)
- 1 handful fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- Maldon salt, (or regular salt) to taste
- Black pepper, to taste
Instructions
- Slice the tomatoes and bocconcini balls into thick slices (about ¼" thick). I use roughly 15 slices of each for my salad, but you can make this salad as big or as small as you like by simply increasing or decreasing how many slices you use.
- To a small plate, add a slice of tomato then add a slice of bocconcini overlapping the tomato. Continue layering the tomato and bocconcini, alternating the slices, until you have filled your plate.
- Tuck basil leaves in between the layers wherever you think looks pretty. I used roughly 15 basil leaves.
- Finish the salad by drizzling with olive oil, and balsamic glaze, and sprinkling with salt and pepper to taste.
Notes
Nutrition
More BBQ-Friendly Vegan Salads You Might Like:
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