Summer Pesto Caprese Gazpacho Salad is a twist on two classics. It’s easy, delicious and filled with the best flavors of summer’s bounty: tomatoes, cucumber, bell pepper and basil. It’s amped up with fresh mozzarella, balsamic pickled red onions, sourdough croutons and it all gets tossed in a pesto & balsamic gazpacho vinaigrette. The perfect dish to celebrate the tastes of summer!
This Pesto Caprese Gazpacho Salad is a celebration of summer’s peak harvest. Juicy tomatoes, cool cucumbers, basil and sweet bell peppers all take center-stage in this crazy refreshing dish. Not only are these flavors together incredibly delicious, they’re perfect for when you want something on a hot summer day.
Is there anything more amazing than a classic caprese salad or a chilled tomato gazpacho? Now that we’re seeing gorgeous heirlooms come through our CSA my husband has been hounding me for a caprese salad. And since I have a problem with the ability to keep things simple, a salad was born…caprese salad meets tomato gazpacho for one harmonious dish….and yes, it tastes as amazing as it sounds!
In addition to crisp summery veggies, the fresh mozzarella gives some creamy texture, pickled red onions add a little tangy bite and there’s an occasional crunch of sourdough croutons…..is it sounding amazingly tasty yet? But wait, there’s more! The dressing is a gazpacho inspired vinaigrette that’s punched up with some pesto and balsamic vinegar for major flavor explosion.
Summer Pesto Caprese Gazpacho Salad Ingredients
Just like caprese and gazpacho, this salad is super easy to make and only requires a few ingredients. Here’s what you’ll need:
- Tomatoes
- Cucumber
- Green Bell Pepper
- Red Onion
- Balsamic Vinegar
- Garlic
- Pesto (homemade or storebought)
- Fresh Mozzarella
- Fresh Basil
- Sourdough Bread
- EVOO
How to Make Summer Pesto Caprese Gazpacho Salad
- First, make the Quick Pickled Balsamic Red Onions: In a small jar or bowl, combine thinly sliced red onions, balsamic vinegar, water and a pinch of salt. Let this rest (or “pickle”) while you prepare the remaining ingredients.
- Next, bake the croutons: Cut sourdough slices into one inch cubes. If you don’t have or can’t find sourdough, you can substitute a different type of bread. On a baking sheet, toss the bread cubes with olive and a pinch of salt. Bake until golden brown. Remove from the oven and let cool.
- Make the Gazpacho Vinaigrette: In a blender add the tomato, garlic, pesto, balsamic vinegar and a pinch of salt. Blend until completely smooth. I recommend using a fresh homemade pesto for ultimate flavor, however, if in a pinch store-bought is a great option.
- Assemble the salad: In a serving dish, combine chopped tomatoes, chopped cucumber, chopped bell pepper and torn fresh mozzarella. Toss in torn fresh basil, balsamic pickled red onions, and the sourdough croutons. Drizzle with the gazpacho vinaigrette and give it a few tosses. Garnish with a few more basil leaves, serve and enjoy!!
If you make this Summer Pesto Caprese Gazpacho Salad make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Fresh Summer Pesto Caprese Gazpacho Salad
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 minutes
- Yield: About 8 Servings 1x
- Category: Salad
- Cuisine: Italian, Spanish
Description
Fresh Summer Pesto Caprese Gazpacho Salad is a twist on two classics. It’s easy, delicious and filled with the best flavors of summer’s bounty: tomatoes, cucumber, bell pepper and basil. It’s tossed with fresh mozzarella, balsamic pickled red onion, sourdough breadcrumbs and a juicy pesto & balsamic gazpacho vinaigrette. This salad is the perfect way to celebrate the tastes of summer!
Ingredients
Quick Pickled Balsamic Red Onions:
1/2 red onion, thinly sliced
2 Tbsp. balsamic vinegar
1 Tbsp. water
Pinch of salt
Sourdough Croutons:
3–4 slices sourdough bread, cut into 1 inch cubes (about 3 cups)
1 Tbsp. EVOO
Pinch of salt
Pesto Gazpacho Vinaigrette:
1 tomato (about 1 cup chopped)
1 garlic clove
3 Tbsp. pesto (homemade or store-bought)
2 Tbsp. balsamic vinegar
Pinch salt
Remaining Ingredients For the Salad:
1 to 2 large tomatoes chopped into 1 inch pieces (about 3 cups)
1 large cucumber, chopped into 1 inch pieces
1 green bell pepper, chopped into 1 inch pices
8 oz. fresh mozzarella, torn into pieces
1/3 c. fresh basil, torn
EVOO
Instructions
- To make the quick pickled balsamic red onions, combine the red onions, balsamic vinegar, water and a pinch of salt. Let sit for 15 minutes.
- To make the croutons, toss the sourdough cubes with the 1 tbsp. EVOO and a pinch of salt on a parchment lined baking sheet. Spread into an even layer giving them plenty of space in between and bake at 350 degrees for 10 to 12 minutes.
- To make the vinaigrette, combine the tomato, garlic clove, pesto, balsamic vinegar and a pinch of salt to a blender. Process until completely smooth. Set aside.
- To assemble the salad, combine the chopped tomatoes, chopped cucumber, chopped bell pepper, mozzarella, basil, pickled balsamic red onions and the croutons. Toss everything with the pesto gazpacho vinaigrette and drizzle with EVOO. Enjoy!
Keywords: gazpacho, caprese, pesto, basil, balsamic, tomato, cucumber, bell pepper, red onion, pickled onion, mozzarella, sourdough, croutons, summer, salad, side dish