Caprese Salad with Balsamic Reduction Recipe
Caprese salad with balsamic reduction, but vegan—because elegance doesn’t require mozzarella made from cows to impress.
Juicy tomatoes strut across the plate, bursting with color and sass.
Creamy vegan mozzarella steps in, flaunting texture so silky it makes dairy look outdated.
Fresh basil leaves scatter like couture accessories, adding vibrant fragrance and bite.
A glossy balsamic reduction drizzles over everything, tangy and dramatic, like liquid eyeliner for your salad.
Darling, this dish is bold, chic, and ridiculously simple—basically summer romance on a plate.
Caprese Salad with Balsamic Reduction Recipe
A vegan Caprese salad with juicy tomatoes, creamy dairy-free mozzarella, basil, and tangy balsamic reduction—fresh, chic, and foolproof.
Ingredients
Method
- Add balsamic vinegar to saucepan; simmer 10 minutes until thick and syrupy.
- Slice tomatoes and vegan mozzarella into even rounds.
- Arrange alternating layers of tomato, mozzarella, and basil on platter.
- Drizzle olive oil and balsamic reduction over top.
- Season with salt and pepper.
- Garnish with extra basil leaves for flair.
- Serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 22%
- Vitamin K: 28%
- Calcium: 9%
- Iron: 8%
- Potassium: 13%
Additional Notes/Tips
- Use heirloom tomatoes for extra color and flair.
- Chill mozzarella before slicing for neat layers.
- Add a pinch of sugar to balsamic if vinegar is too sharp.
- Serve with crusty bread to soak up the sauce.
