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Rustic Vegan Caprese Salad

  • Author: Maša Ofei
  • Total Time: 10 minutes
  • Yield: 2-4*


  • 600g / 1.32 pounds tomatoes of choice (ripe but firm)
  • 200g / 7 ounces vegan bocconcini, not marinated (or mozzarella)
  • 1215 basil leaves (I like the smaller leaves that don’t need to be cut)
  • 1 teaspoon dried oregano
  • 23 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • Freshly cracked pepper, to taste


  1. Cut the tomatoes and bocconcini into bite-sized pieces and add to a bowl.
  2. Add the basil leaves, dried oregano, olive oil, salt and pepper and toss to coat well but gently.
  3. Serve alongside a dish or enjoy on its own. Best served fresh but can be refrigerated for up to 2 days.


Yield: Serves two as a main and four as a side.

  • Diet: Vegan

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