Vegan Caprese Salad with Balsamic Reduction

Ingredients

• 8 oz vegan mozzarella
• 2 large ripe tomatoes
• 1 cup fresh basil leaves
• 1 cup balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 medium optional: avocado
• 2 tbsp optional: pine nuts

Instructions

1. 1

   Start by making the balsamic reduction. In a small saucepan, pour in 1 cup of balsamic vinegar and bring to a simmer over medium heat. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until it thickens and reduces by half. Remove from heat and let it cool.

2. 2

   While the balsamic reduction is cooling, prepare the salad ingredients. Slice the 2 large ripe tomatoes into thick rounds and set aside.

3. 3

   If using, slice the medium avocado into thin slices.

4. 4

   Cut the 8 oz of vegan mozzarella into thick slices.

5. 5

   On a serving platter, layer the tomato slices, vegan mozzarella slices, and fresh basil leaves. Alternate them for a beautiful presentation.

6. 6

   If using, add the avocado slices in between the layers for added creaminess.

7. 7

   Drizzle 2 tbsp of extra virgin olive oil over the salad, then season with 1 tsp of salt and 1 tsp of black pepper to taste.

8. 8

   Once the balsamic reduction has cooled, drizzle it generously over the salad.

9. 9

   For added texture, sprinkle 2 tbsp of pine nuts on top of the salad (optional).

10. 10

    Serve immediately and enjoy your vibrant Vegan Caprese Salad!