How To Make A Nasturtium Caprese Salad (vegan) | How To Eat Nasturtiums!

Описание: Ever wonder how to eat nasturtium leaves and flowers? well, now you don't have to! Pair them with heirloom tomatoes, vegan feta and a balsamic glaze, and you've got yourself a delicious salad for summer. Recipe here: https://thatvegannephew.com/vegan-cap... or in the description.

INGREDIENTS

▢3 medium heirloom tomatoes, washed, sliced, salted, & drained
▢Some sea salt
▢~ 12 nasturtium leaves, gently washed
▢Some nasturtium flowers, gently washed
▢Some basil leaves, gently washed
▢Some Violife feta, if you prefer it to the Miyoko's Mozarella
▢Some Miyoko's Mozarella, if you prefer it to the Violife feta
For the Balsamic Glaze
▢½ cup black balsamic vinegar
▢¼ cup water
▢2 teaspoons sugar
▢Some of the drained heirloom tomato juice, see instructions for more details
▢Pinch of sea salt
▢Pinch of ground black pepper

INSTRUCTIONS

1. Begin by washing the heirloom tomatoes well, and then de-core them (cutting out the stem), and slice the tomatoes into 2 – 3 inch steaks. Set the slices of tomato in a colander placed atop a medium bowl, and salt all the sliced tomatoes moderately with sea salt. Allow the tomatoes to drain for about 5 – 10 minutes, until you have about a tablespoon or so of juice in the bowl below.

2. Now, in a saucepan over medium heat, combine together the balsamic vinegar, water, sugar, the juice from the draining heirloom tomatoes, sea salt and black pepper. Let this reduce for about 10 – 15 minutes, whisking intently throughout. You don't need it to be super thick – just thick enough to where it doesn't run down a spoon as quickly as regular vinegar would. Allow the glaze to cool for about 5 minutes – it will thicken as it cools, and so be easier to drizzle.

3. Next, after washing all the nasturtium leaves and flowers and basil (and gently drying them), lay the slices of heirloom tomato down atop a nasturtium leaf, followed by some basil and nasturtium flowers tucked in around the sides. Garnish with chunks of Violife feta or Mikoyo's mozarella, and lastly with a steady drizzle of the balsamic glaze.