Summer Salad with tomatoes, cucumbers, and "mozarella"
4-5 kirby cucumbers or 2 large cucumbers
2 cup cherry or grape tomatoes
1-2 large tomatoes (heirloom, beefsteak)
1/2 block Follow-Your-Heart vegan mozzarella
1 handful fresh basil leaves
2-3 tablespoons extra virgin olive oil
1-2 tablespoons balsamic vinegar
salt and pepper
Wash, peel, and slice your cucumbers. Add them to a strainer and cover with some salt. While the cucumbers are being salted, slice your cherry or grape tomatoes in half, and your other tomatoes to bite size pieces.
Chop the "mozzarella" and combine in a serving bowl with tomatoes and cucumbers. Chop the basil roughly and add to the veggies. Season with the olive oil, vinegar, and salt and pepper to taste.