This salad with cherry and basil tomatoes a version of the traditional Cappresse salad that consists of presenting the tomato and mozzarella cheese cut into slices and allyed with olive oil and oregano. In this recipe we will use the cherry tomatoes that have a softer flavor and the delicious vegan cheese type mozzarella that I shared previously in recipes. Do not miss this vegan capressa salad and visit my blog target = _blank rel = NOFOLWVEGSPIRION to find many more healthy options.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make vegan capressa salad: |
| 250 grams of cherry tomatoes 1 bunch of basil 1 piece of mozzarella vegan ½ teaspoon of oregano 1 jet of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan capressa salad:
1. Cut the cherry tomatoes by half. Separate the basil leaves.
2. Cut the vegan mozzarella in pieces or crumble it with your hands. Here you have my Vegan cheese recipe type mozzarella in case you want to make it homemade instead of buying it already made.
3. In a bowl mixture the cherry tomatoes, the basil and the vegan mozzarella.
4. Aliña The vegan capressa salad with a good stream of olive oil, sprinkles the oregano above and serve it.
