Growing up, summertime always meant backyard dinners, where the table was filled with colorful, fresh salads that celebrated the season’s bounty. One dish that always made its way to the table was a classic Caprese salad. The bright reds of juicy tomatoes, the creamy whites of fresh mozzarella, and the vibrant greens of basil looked like a painting on a plate.
Now, I’ve taken that traditional Italian favorite and given it a slightly heartier twist with the addition of fresh spinach. Not only does the spinach add a beautiful bed of greens, but it also boosts the nutrition, making this salad perfect for a light lunch or a refreshing side at dinner parties.
This Easy Caprese Salad with Spinach is simple, elegant, and captures the essence of summer with every bite. It’s the kind of dish you whip up when friends drop by unexpectedly or when you just want something beautiful and satisfying without turning on the stove. There’s something special about the way this salad feels—like a little edible celebration of sunshine, simplicity, and good times shared around the table.
Why You’ll Love This Recipe:
- Quick and easy to put together with just a few fresh ingredients
- A colorful, vibrant dish that looks as good as it tastes
- Nutritious and packed with flavor
- Perfect for summer gatherings, potlucks, or a light everyday meal
- Customizable to add your personal twist
INGREDIENTS YOU’LL NEED:
- 2 cups baby spinach, packed
- 2 cups fresh mozzarella balls, halved
- 2 cups grape tomatoes, halved
- ¼ cup fresh basil, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- ½ teaspoon flaky salt
- ¼ teaspoon cracked black pepper
HOW TO MAKE Easy Caprese Salad with Spinach:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Start with your greens.
Place the baby spinach in a large serving bowl or platter. I love using baby spinach because it’s tender and mild, but if you only have regular spinach on hand, just give it a rough chop first. The spinach serves as a beautiful bed for all the colorful ingredients to come.
Step 2: Add the mozzarella and tomatoes.
Scatter the halved mozzarella balls and grape tomatoes over the spinach. I like to alternate them a bit, creating a nice balance of color across the plate. It’s a small detail, but it makes the salad look extra inviting—like something you’d find at a café in a charming little piazza in Italy.
Step 3: Sprinkle the basil.
Fresh basil is a must here. Its sweet, peppery fragrance lifts the whole dish. Stack the basil leaves, roll them up like a cigar, and slice into thin ribbons. This technique, called chiffonade, makes the basil look fancy without much effort.
Step 4: Drizzle with olive oil and balsamic glaze.
Use a good quality extra virgin olive oil for the best flavor—it will really make the simple ingredients shine. Then, zigzag a drizzle of balsamic glaze over the top. That little bit of sweetness and tang ties everything together beautifully.
Step 5: Season to taste.
Finish with flaky salt and freshly cracked black pepper. Don’t skip the salt—it highlights the natural flavors of the tomatoes and mozzarella and makes the whole salad sing.
Step 6: Serve immediately.
This salad is best enjoyed fresh when the spinach is crisp and the tomatoes are juicy. Trust me, once you taste it, you’ll understand why it rarely lasts more than a few minutes at any gathering.
HELPFUL TIPS:
- Use the freshest ingredients you can find. In a simple salad like this, freshness really matters. Look for tomatoes that are plump and slightly firm and mozzarella that’s soft and milky.
- Customize the greens. No spinach? No problem! Arugula adds a peppery bite, or a spring mix would work beautifully too.
- Make it ahead. You can prep the spinach, mozzarella, and tomatoes a few hours ahead and keep them separate. Assemble and dress the salad right before serving to keep everything fresh and vibrant.
- Add some crunch. If you want a little texture, sprinkle some toasted pine nuts or sunflower seeds on top.
- Use a gentle hand with the dressing. Too much olive oil or glaze can weigh down the spinach. A light drizzle is perfect.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Italian-American
- Diet: Vegetarian
NOTES:
- Make sure the mozzarella balls are well-drained to prevent the salad from becoming watery.
- If you can’t find mozzarella balls, you can cut a fresh mozzarella log into bite-sized pieces.
NUTRITIONAL INFORMATION: (per serving, estimated)
- Calories: 210
- Protein: 10g
- Fat: 15g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 5g
FREQUENTLY ASKED QUESTIONS:
Can I use cherry tomatoes instead of grape tomatoes?
Absolutely! Cherry tomatoes are slightly sweeter and will work perfectly in this salad.
What if I don’t have balsamic glaze?
You can make a quick version by simmering regular balsamic vinegar until it thickens into a syrup. Or just drizzle a little balsamic vinegar if you’re short on time.
Can I add protein to make it a full meal?
Definitely! Grilled chicken, shrimp, or even chickpeas would be delicious additions.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the fridge for up to one day. Just keep in mind that the spinach may wilt a bit once dressed. For the freshest results, it’s best to enjoy the salad right after making it.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Balsamic Strawberry Caprese: A Fresh Twist on a Classic Salad
- One-Pan Pesto Chicken Tortellini and Veggies
- Costco Lobster Ravioli : A Restaurant-Worthy Dish at Home
- The Perfect Cheddar Apple Sandwich
Conclusion:
This Easy Caprese Salad with Spinach is everything you want in a summer dish—fresh, vibrant, satisfying, and so simple to put together. It’s the kind of recipe that proves that sometimes, the best meals are the ones made with just a handful of really good ingredients. Whether you’re hosting a get-together or just making a quick lunch for yourself, this salad brings a little sunshine to the table every time.
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Easy Caprese Salad with Spinach
Description
Growing up, summertime always meant backyard dinners, where the table was filled with colorful, fresh salads that celebrated the season’s bounty. One dish that always made its way to the table was a classic Caprese salad. The bright reds of juicy tomatoes, the creamy whites of fresh mozzarella, and the vibrant greens of basil looked like a painting on a plate.
Now, I’ve taken that traditional Italian favorite and given it a slightly heartier twist with the addition of fresh spinach. Not only does the spinach add a beautiful bed of greens, but it also boosts the nutrition, making this salad perfect for a light lunch or a refreshing side at dinner parties.
This Easy Caprese Salad with Spinach is simple, elegant, and captures the essence of summer with every bite. It’s the kind of dish you whip up when friends drop by unexpectedly or when you just want something beautiful and satisfying without turning on the stove. There’s something special about the way this salad feels—like a little edible celebration of sunshine, simplicity, and good times shared around the table.
Ingredients
2 cups baby spinach, packed
2 cups fresh mozzarella balls, halved
2 cups grape tomatoes, halved
¼ cup fresh basil, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze
½ teaspoon flaky salt
¼ teaspoon cracked black pepper
Instructions
Step 1: Start with your greens.
Place the baby spinach in a large serving bowl or platter. I love using baby spinach because it’s tender and mild, but if you only have regular spinach on hand, just give it a rough chop first. The spinach serves as a beautiful bed for all the colorful ingredients to come.
Step 2: Add the mozzarella and tomatoes.
Scatter the halved mozzarella balls and grape tomatoes over the spinach. I like to alternate them a bit, creating a nice balance of color across the plate. It’s a small detail, but it makes the salad look extra inviting—like something you’d find at a café in a charming little piazza in Italy.
Step 3: Sprinkle the basil.
Fresh basil is a must here. Its sweet, peppery fragrance lifts the whole dish. Stack the basil leaves, roll them up like a cigar, and slice into thin ribbons. This technique, called chiffonade, makes the basil look fancy without much effort.
Step 4: Drizzle with olive oil and balsamic glaze.
Use a good quality extra virgin olive oil for the best flavor—it will really make the simple ingredients shine. Then, zigzag a drizzle of balsamic glaze over the top. That little bit of sweetness and tang ties everything together beautifully.
Step 5: Season to taste.
Finish with flaky salt and freshly cracked black pepper. Don’t skip the salt—it highlights the natural flavors of the tomatoes and mozzarella and makes the whole salad sing.
Step 6: Serve immediately.
This salad is best enjoyed fresh when the spinach is crisp and the tomatoes are juicy. Trust me, once you taste it, you’ll understand why it rarely lasts more than a few minutes at any gathering.
Notes
-
Make sure the mozzarella balls are well-drained to prevent the salad from becoming watery.
-
If you can’t find mozzarella balls, you can cut a fresh mozzarella log into bite-sized pieces.