Vegan Caprese Salad on a Baguette 🥖

Did you know that the famous tomato & mozzarella salad, often served with basil and olive oil, received its name, Caprese, because it is thought to have originated from the magnificent island, Capri? (If you haven’t had the good fortune to visit, it’s worth the 🚤boat-ride!)

This Vegan caprese salad on a baguette might quite literally be the easiest “recipe” I’ve ever made.

So much so that I feel funny calling it a recipe because it’s more about the quality of ingredients and assembling them into a perfect sandwich. 🤤

Fun Tomato Fact:

Did you know that cooking tomatoes increases its lycopene content? And if you were wondering what lycopene is or why you should care, it’s a powerful antioxidant that helps fight free radicals.

Ingredients:

• Ripe tomato of your choosing (I prefer heirloom)

• Mozzarella cheese (I love Miyokos Cashew Milk Mozzarella but feel free to choose a good dairy option, preferably organic)

• Basil

• A good sea salt (I love maldon to really bring out the flavor of the tomatoes)

• Balsamic vinegar or baslamic vinegar glaze

• Extra virgin olive oil

• Fresh baguette (I purchase mine from Breads Bakery because it’s pillowy soft on the inside and the outside has the perfect amount of crispness without cutting the roof of your mouth. If you know, you know.)

Directions:

• Drizzle the baguette with the extra virgin olive oil and balsamic.

• Give the tomatoes and cheese a nice thick slicing.

• If you like a thick sandwich, lay 2 alternating layers of cheese and tomatoes, sprinkling a bit of maldon salt on the tomatoes as you go.

• Top with as many basil leaves as your heart desires

Mangia!

🍅🌿🥖🧀