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