15-Minute Pesto Caprese Salad (Gluten free)

When I think about my honeymoon in Italy, caprese salads always come to mind! We ordered them with every meal we ate, so naturally when I got home I had to master this recipe myself! This easy pesto caprese salad recipe is made with bright tomatoes, creamy fresh mozzarella, a fresh basil pesto sauce, fresh basil, pine nuts and rich balsamic glaze. This recipe is the perfect salad for a summer BBQ or outdoor appetizer! It is gluten free and can be easily made dairy free.

This pesto caprese salad is quick and easy to put together, and of course, NO BAKE! No need to turn your oven on for this one. This fresh caprese recipe is perfect to keep in the refrigerator for quick go-to lunches or as a side dish with an easy weeknight dinner recipe.

I love quick italian recipes, like this gluten free chicken and eggplant parmesan and this chicken mozzarella tomato skillet!

why you’ll love this allergy friendly recipe

• This pesto caprese salad recipe can be made in less than 10 minutes! It doesn’t get any easier than that!
• It has a creamy basil and pine nut pesto on top that you can make yourself or save time by buying from the grocery store. You can use any leftover pesto with these gluten free pesto meatballs, this pesto arugula salad or this gluten free pesto pasta.
• This pesto caprese salad tastes so fresh, especially when I use tomatoes from my garden!
• You can add in other vegetables such as roasted red peppers or fresh cucumbers!

ingredients & substitutions

Balsamic Glaze: Balsamic glaze is a thick reduction version of classic balsamic vinegar. It’s made by cooking balsamic vinegar low and slow until it thickens! It then takes on a sweet condensed syrupy texture.

Balsamic glaze is one of my favorites to drizzle it over salads, chicken dishes or pizza! If you don’t have time to cook it low and slow yourself, you can buy it already made at any grocery store. I like the Trader Joe’s version the best.

Tomatoes: The base of all the classic Caprese salads I ordered in Italy. Pick a tomato that is thick, juicy, and flavorful. Tomatoes that are watery or mealy, as they won’t provide the best texture or flavor for this dish.

Beefsteak tomatoes are large, meaty tomatoes with a juicy texture and mild flavor. They hold their shape well when sliced. Heirloom tomatoes can vary greatly in size, shape, and flavor, but they often have rich, complex tastes. Many heirloom varieties are perfect for slicing. Roma tomatoes are often used for sauces, some Roma varieties can be quite meaty and work well in salads.

If you love recipes with tomatoes like me, here are 20 easy tomato dinner recipes you need to make, like this one pan gnocchi with tomato sauce and this creamy tomato and spinach bake.

Mozzarella: Fresh mozzarella works great for this pesto caprese salad. Provolone cheese can be used as a replacement for mozzarella. Ricotta cheese is also a great option. For a dairy free recipe use dairy free mozzarella cheese. For a low fat recipe, I like to use fat free cheese. To make a vegan recipe, I like to sub soft tofu instead of cheese.

Pesto: For the basil pesto here you can use my easy creamy basil and pine nut pesto or you can buy it already made at the grocery store.

directions

Step 1

On a serving platter, layer the sliced tomatoes and mozzarella.

Step 2

Drizzle the basil pesto evenly over the mozzarella and tomatoes.

Step 3

Scatter the torn basil leaves over the salad.

Step 4

Drizzle with balsamic glaze and sprinkle with pine nuts.

expert tips & tricks

• Choose the right tomatoes for this pesto caprese salad. I always opt for ripe, firm tomatoes with rich flavor. Size doesnt matter but firmness does!
• Use fresh, high-quality mozzarella for the caprese salad. It should be soft and creamy.
• For a neat presentation, I use a sharp knife to slice tomatoes and mozzarella evenly.
• A good quality extra-virgin olive oil and balsamic glaze are key. I like to drizzle generously over top.
• I serve the pesto caprese salad immediately for the best taste and texture.

serving, storing and meal prepping

If you can’t eat the pesto caprese salad right away, I store it in the fridge in a airtight container. To keep it really fresh, it’s better to keep the tomatoes, cheese, and basil separate until you’re ready to eat.

To make things easier, you can cut up the tomatoes and cheese before you need them. Wrap them up tightly to keep them fresh in the fridge. You can also wash the basil leaves and put them in a container in the fridge. That way all the ingredients are ready to go when you need to make the pesto caprese salad in less than 10 minutes.

Looking for more allergy friendly easy recipe?

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