Happy summer, everyone! I can’t believe it’s already halfway over. I love this time of year SO MUCH. My household is so much calmer and peaceful. Everything is effortless. Easy. Breezy. Fun. During the school year, I am a control freak, wrangling kids, keeping to schedules, and enforcing rules – all so chaos doesn’t ensue. Dinner is served strictly at 6:30PM so that everyone is fed and in bed by 8:30PM. Come summer and we’ve been eating as late as 8 o’clock as summer fun calls and I don’t start dinner until later. It means later bedtimes, but no one seems to mind, because as my eldest daughter says, “What do we have to get up for?” I LOVE SUMMER.
So, this salad! I love a good Caprese salad. I have taken some liberties with this recipe, by chopping things up instead of slicing the tomatoes and cheese in rounds as it is done in the traditional dish. But, this also isn’t traditional, as I swapped out the mozzarella with Kite Hill’s Ricotta. I love this creamy, salty cheese SO MUCH. It really is fantastic. Of course, you could keep things traditional with the equally awesome VeganMozz from Miyoko’s Kitchen.
This Caprese Chopped Salad gets it glory from the bounty of summer – heirloom tomatoes. Sure, you could make this any time of year with any kind of tomato, but why not make it now with all of the beautiful tomatoes available not only at the local farmer’s market, but also at the grocery store? Add in just a couple of other ingredients and you have a fresh salad that makes a great lunch or dinner, or is easily served alongside pasta or a bowl of soup.
Vegan Caprese Salad
Slice tomatoes into wedges and lay out on a platter.
Stack basil leaves on top of each other and roll together tightly. Slice the leaves into a chiffonade.
Drizzle olive oil and vinegar over salad to taste.
Crumble Kite Hill Cheese on top.
Sprinkle with salt and pepper to taste.