Capri Tomatoes

Inspired by the beautiful Capri Salad, this lovely antipasti is broiled and served hot.

If you have a favorite vegan mozzarella that tastes great cold, this dish would be wonderful uncooked as well…  just like a cold Capri Salad. I would love to get my hands on some Teese to compare, but Daiya’s the only choice in my neck of the woods (so that is what I used). Don’t get me wrong, though; I’m hardly complaining…

Capri Tomatoes


  • 2 large, ripe garden fresh tomatoes
  • 12 large basil leaves
  • 1/2 cup kalamata olives sliced, or olives of choice
  • about 1/2 cup vegan mozzarella (a brand that melts!)
  • olive oil
  • balsamic vinegar
  • salt and pepper to taste


Slice each tomato into three large slices. Take one slice of tomato, layer vegan cheese, olives and basil.

Top with second tomato slice, and repeat layering process. Top with third tomato and sprinkle with more vegan cheese and olives. Drizzle with olive oil. Salt and pepper top of tomato stack.

You may need to press down a touch on the tomatoes to make the stack firm on its feet. Some gentle maneuvering will guarantee no slippage while broiling.
Broil for about 7-15 minutes (depending on your broiler) or until cheese is melted. Garnish with fresh basil and drizzle with balsamic.  Serve immediately.

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26 Responses to Capri Tomatoes

  1. Hi! Just wanted to let you know that I included your tomatoes in my post, “An Allergy Friendly Christmas Dinner” today. Looks delicious!


    Happy holidays,
    Lisa @ Allergy Free Vintage Cookery

  2. Nan says:

    I tried Daiya, and I’m so happy! Thanks.

  3. Wendi says:

    Your fans are so sweet and supportive.

    Bravo, kudos and cheerios (yeah…I was stretching a tad on that one)

  4. Those tomatoes look so fabulously ripe and juicy.. what a simple and stylish salad… yum!!

  5. trina says:


  6. Kristin Linde says:

    Hi! I saw in your post that you would love to get your hands on some Teese Vegan cheese to try. There is a store in my area that will ship it to you (cold packed) so I wanted to send you the link (and anyone else who is interested).

    Check it out: http://www.veganstore.com/teese-vegan-cheese_dash_-10-oz-size/Page_1/692.html

    I just bought some at the local organic grocery store and will be trying this dish tonight!


    • allyson says:

      Thank you Kristin! I’ll give the site a looksy! Let me know what you think of it with the Teese! I’m reallllly curious. :)

  7. Becky says:

    Those look amazing – like little pizzas!

  8. Dianne says:

    Maybe try raw cashew cheese for a cold dish! This looks amazing!

  9. Olives? Cheese? Basil? You’ve got so many of my favorite tastes in there, I’m going to have to give this a try for sure. As always, brilliant and delicious!

  10. Gorgeous! (Daiya fan here!)

  11. That is a beautiful recipe with great photos!

  12. Oh, this looks so good. My mouth is watering and I’ll be trying this for sure!

  13. Morgan says:

    Holy crap, that looks amazing!!!! What a great photo too! Its just making my mouth water. Ok, totally making this one. Great recipe gril!

  14. Vaishali says:

    This is such a beautiful dish, Allyson, both visually and — I’m sure– flavor-wise. The flavors– tomato, vegan mozzarella, olives, balsamic vinegar and basil– sound perfectly harmonious. I’d love to try this before the summer runs out.

    • allyson says:

      Ah, thank you Vaishali! I hope you do get a chance to try this dish… I really enjoyed it with the fresh garden tomatoes and basil. :)

  15. Nan says:

    What brand of vegan cheese do you use? I can’t find one that doesn’t taste like crap.

    • allyson says:

      Hi Nan…

      I use Daiya, but I hear that ‘ Teese’ is equivalent and/or better in taste/texture/meltability.

      I don’t think Daiya tastes bad at all- but some people disagree. :) Daiya is also available at my nearby (45 miles away) Whole Foods… so that is the main reason I go with Daiya, although I do sincerely like it best out of any vegan cheese I’ve tried so far!