Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Caprese Salad with Spinach


  • Author: Diana. F

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

Scale

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.