There are few foods more gloriously satisfying than a perfectly ripe and juicy heirloom tomato. And when sliced into thick cutlets of tomatoey goodness, paired with a balsamic glaze and creamy vegan cheese, and laid alongside peppery nasturtium leaves, flowers and sweet basil, this vegan caprese salad is the embodiments of freshness, of deliciousness, and of the true splendor and bounty of summer.
Begin by washing the heirloom tomatoes well, and then de-core them (cutting out the stem), and slice the tomatoes into 2 - 3 inch steaks. Set the slices of tomato in a colander placed atop a medium bowl, and salt all the sliced tomatoes moderately with sea salt. Allow the tomatoes to drain for about 5 - 10 minutes, until you have about a tablespoon or so of juice in the bowl below.
Now, in a saucepan over medium heat, combine together the balsamic vinegar, water, sugar, the juice from the draining heirloom tomatoes, sea salt and black pepper. Let this reduce for about 10 - 15 minutes, whisking intently throughout. You don't need it to be super thick - just thick enough to where it doesn't run down a spoon as quickly as regular vinegar would. Allow the glaze to cool for about 5 minutes - it will thicken as it cools, and so be easier to drizzle.
Next, after washing all the nasturtium leaves and flowers and basil (and gently drying them), lay the slices of heirloom tomato down atop a nasturtium leaf, followed by some basil and nasturtium flowers tucked in around the sides. Garnish with chunks of Violife feta or Mikoyo's mozarella, and lastly with a steady drizzle of the balsamic glaze.
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Notes
Nutrition facts are a rough approximation - also, this does not account for nasturtiums (couldn't find the nutritional value).