The colours of Italy abound in this scrumptious Spinach Caprese Salad. Spinach is a great way to bulk this salad up for quick and easy entertaining. Full of Caprese classics - tomato, mozzarella, basil and balsamic and iron-rich spinach to boot!
Table of contents
The Origins of Caprese Salad
As an Italian classic no doubt, you will find a version of Caprese in most Italian restaurants, I know we always order one.
Caprese is called "Caprese" because it is thought to have come from the Island of Capri but officially it is credited to Campania in southern Italy.
A traditional Caprese is made with just four ingredients - sun-ripened tomatoes, buffalo mozzarella, fragrant basil and olive oil.
This salad is simply a Caprese salad with spinach added to it to bulk it up and make it more affordable when entertaining large groups.
Top Tip
Make this salad during the Summer! Tomato and basil are at their most flavoursome and delicious during these hot sun-filled months.
Ingredients & Substituions
- Spinach - we have used baby spinach, but you can use a bunch of shredded English spinach or silverbeet. Or even replace with any of your favourite mixed greens.
- Cherry tomatoes - can easily be replaced with any tomato varieties that you have on hand, just cut them into bite sized pieces or round slies.
- Baby bocconcini - if you can’t find these adorable mini balls of fresh mozzarella then use sliced large fresh mozzarella instead or even a creamy Burrata would also be great.
- Balsamic glaze - sweet, sticky and oh so delicious this makes making Spinach Caprese a breeze!
Caprese Variations
Spinach Caprese allows for many variations and additions.
- For tangy flavour - add some capers or olives.
- To make it more satisfying - add some creamy diced avocado with its healthy fats.
- For crunch and earthiness - add some toasted Pine nuts.
- For salty smokiness - add some crispy bacon or prosciutto.
- To make it a complete meal - add some grilled chicken or prawns, or crispy tofu.
- To make it hot and spicy - add some chopped-up fresh chilli or dried chilli flakes.
You Will Need
How to Make It (step-by-step)
Step 1 - Prepare your ingredients.
Wash spinach and discard any damaged or wilted leaves, either pat or spin dry using a salad spinner.
Wash tomato medley, pat dry, then slice in half.
Drain baby mozzarella, then slice it in half or thirds depending on how big they are.
Wash, shake dry, strip the basil leaves from the stems and roughly chop them.
Step 2 - Assemble Spinach Caprese Salad.
Add all vegetables and mozzarella in a large mixing bowl, add the minced garlic (if you are using it), and season with sea salt and cracked black pepper. Drizzle with the oil and mix well to combine.
Taste and adjust seasonings according to your taste.
Arrange in a salad bowl or platter and drizzle with the balsamic glaze to finish.
Serve and enjoy!
Common Questions (FAQs)
This salad can easily be made 1-2 hours in advance and kept covered in the fridge until you are ready to serve it. But make sure that you dress the salad a few minutes before serving otherwise, the spinach leaves will become limp.
Once it has been dressed, it will keep covered in the fridge for approximately two days; any longer, your basil may turn a bit slimy.
I love to use the leftovers as a filling for omelettes or to stir through some pasta with some reserved pasta water and freshly grated parmesan cheese.
A great salad for Gluten-free, Low Carb, Vegetarian dieters.
To make it vegan, you may opt for vegan mozzarella cheese instead.
What to serve with Spinach Caprese Salad
Another great all-around salad to add to your salad repertoire, and it is ideal for entertaining. It pairs with anything and everything great with grilled meats and roasts, stews, casseroles and pies. Or keep it Italian and serve it with pasta, risotto or pizza. Try it with...
- Lasagna
- Spiced Lamb Cutlets
- Lemon Pepper Chicken
Looking for more Italian Salad Inspiration?
Recipe Card
Ingredients
- 2 cups baby spinach leaves
- 400 grams cherry tomato medley (2 small punnets, 14.11 ounces)
- 180 grams baby bocconcini (a small container, 6.35 ounces)
- ½ cup basil leaves chopped
- 3 tbsps olive oil
- 3 tbsps balsamic glaze
- Sea salt and cracked black pepper
Instructions
- Wash spinach and discard any damaged or wilted leaves, either pat or spin dry using a salad spinner.
- Wash tomato medley, pat dry then slice in half.
- Drain baby bocconcini, then slice in half or thirds depending on how big they are.
- Wash, shake dry and roughly chop the basil leaves.
- Add all vegetables and baby bocconcini in a mixing bowl, add the minced garlic (if you are using), season with sea salt and cracked black pepper. Drizzle with the oil and mix well to combine.
- Taste and adjust seasonings according to your liking.
- Arrange in a salad and drizzle with the balsamic glaze to finish.
- Serve and enjoy!
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