Author Notes: I'll be the first to admit I have a problem. I'm obsessed with summer's tomatoes!! I can't NOT buy them at the market when I see them.....calling to me. This is a very simple but pretty salad that celebrates the best of summer. Enjoy :-) —Whats4Dinner
Simple balsamic reduction
cup balsamic vinegar
heirloom tomatoes, sliced
cup figs, stemmed and quartered
rounds of Miyoko's vegan mozzarella, sliced
- Get your balsamic reduction going first. It's really challenging...NOT! In a small sauce pan, add the vinegar and sugar. Bring to a boil, then reduce heat and let simmer for 20-30 minutes, stirring occasionally till it becomes sort of thick and coats the back of your spoon. Let cool for about 15 minutes.
- On a lovely serving platter place your washed arugula, then the rest of the ingredients on top in an appetizing way.
- Just drizzle your balsamic reduction over your salad and voila!
- This recipe was entered in the contest for Your Best Vegan Recipe
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