Faux Burrata, Tomato and Basil Salad
- Tomatoes!! (I like to use heirlooms off my vertical, aeroponic garden but anything super fresh and ripe will work…some like to use cherry tomatoes.)
- Faux “Mozzarella” (I like the Miyokos brand best but there are others and you can also make your own. See previous episodes…)
- Nice Olive Oil and Balsamic Vinegar or Balsamic Glaze
- Fresh Basil Leaves
- Sea Salt and Freshly ground pepper
One of the things I miss the most in a vegan diet is CHEESE! Knowing that it’s not great for me, I have explored all the faux cheeses out there and really love the Miyokos brand. (She also has some great cookbooks…)
I made this dish for the first time for Season 4 of Cook with Joy and must say I was pretty surprised at how good it was!! Even Deric loved it!.
The secret is to let the “cheese” marinate with the other ingredients. I like to have one bite of tomato with one bite of the “cheese” and a piece of torn basil and this is how I recommend preparing it.
I cut the tomatoes into bite-sized pieces but others like them larger. I cubed the “mozzarella” into pieces a little smaller and tore the fresh basil leaves into dime-sized pieces.
Play around with the proportions until you find what you like best and ENJOY! YUM!!!!
Tomatoes and basil are so full of antioxidants, you can’t go wrong with this dish as the epitome of freshness and health. Enjoy!