Simple Fresh Beauty

[donotprint] Tuesdays are my busiest days, it’s the day when I’m in the biggest rush when I come home from work. I have grocery shopping to unpack, lunch and breakfast to prepare, dinner to cook and eat and a spin class to get to (not quite in that order but you get the idea!)

A couple of weeks ago Emily posted a quick and easy recipe idea for a vegan caprese salad. Being a tofu lover I took a mental note (this one didn’t even need pinning) and put it on the to make list.

The idea was so simple and I couldn’t wait to try it. Of course never one to just copy a recipe I had to give it my own little twist. With doughnut peaches bursting with juiciness and in need to eating I decided to incorporate them in the delightful plateful of pure beauty.

The fresh basil, tomatoes, tofu, peaches…layer up and placed as artistically as possible in my haste to take a few snaps before heading in to the office, dressed with a chunky delicious less oiler than usual and of course vegan pesto.

It was summer on a plate. Chilled, delicious, fresh, and incredibly flavoursome. The key to this salad being incredible is having perfectly ripe soft juicy peaches and fragrant ruby red tomatoes. No cooking involved just a bit of tofu pressing and minimal amount of slicing.

It was the perfect dish for me to prepare and pack up for lunch. It literally came together in ten minutes flat and had I had some pesto made beforehand I could have done it in 5!

The colours, the flavours, the overall texture, every element complimented the other. I was so glad I included the peaches. It was the perfect dish to allow them to shine in all their glory. This was possibly the best summer dish I’ve created.

I barely looked up from my plate as I delved right in. It was a feast for the senses. The waft of fresh basil, the peaches and tomato…you’d find it hard to find another salad quite so fragrant!

What’s your favourite simple summer salad that screams of the season? [/donotprint]

Vegan Caprese Peach Salad


Servings –1

Preparation Time – 10 minutes



  • 3 large plum tomatoes
  • 2 medium ripe doughnut peaches
  • 1/2 block of firm tofu sliced in to 5-6 slices
  • 10-12 leaves of fresh basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 1/2 cup fresh basil
  • 1 tbsp olive oil
  • 1 tbsp pine nuts
  • 1/2 clove of garlic
  • 1/2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Slice tofu, lay kitchen paper on top and underneath and place a heavy book on top. Leave to press for 15-20 minutes.
  2. Meanwhile add basil, nuts and garlic to a food processor. Process until all ingredients are coarsely chopped. Add in lemon juice and olive oil along with seasoning and process until everything is well combined.
  3. Layer tomato, peaches, basil and tofu as decoratively as you can or wish on a plate. Season with salt and pepper and drop teaspoons of the pesto over the top to serve.

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