Back in July 2017, we visited Florence and spent a good few days there trying local vegetarian and vegan food. Our inspiration came from their simple, yet effective salads. Their ability to transform a few ingredients into bite-size appetizers was truly amazing. Their cooking methods and their simplicity, left us feeling inspired. Here’s our method for creating a simple, vegan, 5 minute tomato, mozzarella and pesto salad.
Tip: Always make homemade pesto! If in doubt, try it anyways and compare it alongside a shop bought one. I always keep sun-dried tomato pesto and basil pesto in the fridge. They both come in handy for quick healthy snacks or meals.
Cook & prep time: 5 minutes
- On a plate, spread out some cherry tomatoes, vegan mozzarella cheese and fresh basil leaves
- Drizzle olive oil and balsamic vinegar over them
- Generously cover the tomatoes and cheese with homemade pesto and add salt and pepper to taste
- If you have any ingredients left, then make a sandwich using avocado, pesto and tiger bread. Super tasty!