Go Back
cooknblog24@gmail.com

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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • Fresh tomatoes: 4 medium sliced
  • Vegan mozzarella: 8 oz sliced
  • Fresh basil: 1/2 cup leaves
  • Balsamic vinegar: 1 cup
  • Olive oil: 2 tbsp
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp

Method
 

  1. Add balsamic vinegar to saucepan; simmer 10 minutes until thick and syrupy.
  2. Slice tomatoes and vegan mozzarella into even rounds.
  3. Arrange alternating layers of tomato, mozzarella, and basil on platter.
  4. Drizzle olive oil and balsamic reduction over top.
  5. Season with salt and pepper.
  6. Garnish with extra basil leaves for flair.
  7. 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.