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Vegan Caprese Salad with Peaches & Arugula
Ingredients
  • a big handful baby arugula leaves
  • extra-virgin olive oil
  • good balsamic vinegar
  • flaky salt
  • freshly ground black pepper
  • 3 medium-sized ripe tomatoes, sliced
  • 1 large ripe peach or nectarine, pitted and sliced
  • 2 to 4 ounces sliced vegan mozzarella (I like Miyoko’s)
  • handful basil leaves, torn if large
Steps
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