This is a fast and easy go-to dish for all those summer BBQs and pot-lucks. Four ingredients, this nutritious vegan Caprese Salad looks totally classy but takes almost no effort. Is there anything more quintessentially summer than tomatoes and basil? (Yes, yes there is; watermelon 
)
This is also an incredibly fragrant dish. It pairs brilliantly with veggie burgers, barbecue vegetables, and anything with grilled mushrooms.
Ingredients:
- Fresh Tomatoes – for prettiest results use multicolored heirloom tomatoes, especially cherry sized tomatoes.
- Fresh Basil – sweet basil or pineapple basil is best, though any variety will work. Do not use dried basil for this recipe.
- Olive Oil
- Balsamic Vinegar
- Optional: Garlic (powder, roasted, or minced from a jar – fresh might be too strong)
Use 1/4 cup chopped basil for every cup diced tomatoes.
Use 1 tbsp each oil and balsamic vinegar for every cup diced tomatoes.
Add garlic to taste, around 1 tsp for every tbsp oil.
Put the diced tomatoes in a bowl. Add the basil. Sprinkle with oil and vinegar, adjusting to taste, stir just enough to evenly distribute the ingredients. Dive in! For best results, assemble right before serving.
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