Salads

August 4, 2021

Pesto Green Bean Caprese Salad

Pesto Green Bean Caprese Salad is one of my all-time favorite summer salads. Green beans are in full swing in July and August, along with tomatoes and basil. Crisp-tender cooked green beans, soft, creamy mozzarella, and tangy tomatoes are tossed with basil pesto and served cold in this salad. It’s cool and refreshing, and a perfect side dish to grilled chicken or fish on a hot summer day.

It was a hot summer day 11 years ago when I first had this salad. It was one of the dishes served at my dear friend’s wedding at Greenbank Farm on Whidbey Island here in Washington state. The catering was all-around delicious, but this salad stood out, and I immediately began recreating it at home. Eleven years later, I still make this at least a few times every summer!

This salad is easy to make, and only requires 4 ingredients. If you make your own basil pesto, that’s awesome! By all means, use that in this recipe. But, you can also take the shortcut of using store-bought, prepared pesto. The green beans require minimal cooking, so there’s no heating up your kitchen in the height of summer to make this salad. This salad is best served immediately, but it can also be refrigerated for a few hours (if you’re using freshly made pesto, the pesto might begin to brown a little the longer it sits).

Ingredients assembled for Pesto Green Bean Caprese Salad
Assemble your ingredients.

Steaming green beans, then submerging them in ice water to stop cooking
Steam green beans, and the immediately submerge in ice water to stop cooking and cool. Drain the water off.

Assembling the Pesto Green Bean Caprese Salad in a glass mixing bowl
Add cooked green beans to cubed mozzarella and sliced tomatoes. Toss with basil pesto to coat.

Finished Pesto Green Bean Caprese Salad served in a vintage glass dish and garnished with fresh basil leaves
Serve Pesto Green Bean Caprese Salad immediately, and enjoy!


Original publication date: July 22, 2021

Pesto Green Bean Caprese Salad

Crisp-tender cooked green beans, soft, creamy mozzarella, and tangy tomatoes are tossed with basil pesto and served cold in this salad.

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

5

min

total:

20

min

Ingredients

1/2 pound fresh green beans, ends trimmed

1 pint cherry or grape tomatoes, halved

8 oz. fresh mozzarella, cubed

1/2 cup prepared basil pesto

Instructions

  1. Steam or boil green beans for 5 minutes, until crisp-tender and bright green in color. Remove from heat immediately, and submerge cooked green beans in an ice bath to stop cooking. Once green beans are cooled (about 45-60 seconds), drain and shake off excess water.
  2. In a large bowl, combine cooked green beans, halved cherry tomatoes, mozzarella cubes, and prepared pesto. Toss to combine, until everything is evenly coated in the pesto.
  3. Serve immediately, or refrigerate for several hours before serving.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!