The great news for all you vegans out there: I have made a vegan version of Tomato Mozarella because I was craving it so badly during my vegan experiment: so, either leave out the tomato-mozarella part in this recipe and concentrate on the awesome croutons, or go straight to the vegan tomato mozarella salad.
Balsamic Basil Crouton Salad With Tomato Mozarella
for the salad:
- romaine salad (approximately one handfull – see picture below)
- 1 lactose-free mozarella (or, for vegan version: 100g all-natural tofu, either toasted or uncooked)
- 1 pepper (I used an orange one)
- 1 Tbs. bittercress (optional)
- 1 large tomato
for the dressing:
- 1 Tbs. olive oil
- 1 Tbs. dark balsamic vinegar
- 1 Tbs. white balsamic vinegar
- 1/2 tsp. honey
- 1 tsp. balsamic vinegar reduction / cream
- 1 green onion, sliced
for the croutons:
- 1 tsp. basil-infused olive oil (optional, you could use basic olive oil as well)
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1 slice of whole-spelt pumpernickel
1. Mix all the ingredients for the salad dressing, excepting the tomato and mozarella, and then add the ingredients for the salad. Mix the salad, and start heating the basil oil in a small pan.
2. In the pan, add the diced bread slice. Roast from one side, and then stir. Add the seasoning, and roast for about 5-7 minutes. (The longer you roast the bread dices, the crunchier they will get).
3. Slice the tomato and mozarella, and arrange it on a big plate next to the salad. Garnish the salad with the croutons, and pour the balsamic reducation/balsamic cream over the tomato-mozarella slices. If you have some fresh basil, spread some leaves out on top of the tomato-mozarella.
…and you’re done! Enjoy this colorful, crunchy, yummy salad!