The colours of Italy abound in this scrumptious Spinach Caprese Salad. Spinach was a great way to bulk this salad up for quick and easy entertaining.
The origins of Caprese salad
An Italian classic and because of its name it is thought to have come from the Island of Capri but this salad is officially 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, all abundant during the summer and also is the best time to enjoy this salad as that is when these vegetables are at their optimum.
Substitutions and inspiration
- 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.
- Baby bocconcini – if you can’t find these adorable mini balls of fresh mozzarella then use diced large fresh mozzarella instead or even a creamy Burrata would also be great.
- Capers or olives for a more tangy flavour
- Creamy diced avocado to add some healthy fats and to boost the satiety of this salad
- Toasted Pine nuts for added crunch and earthiness
- Some crispy bacon or prosciutto for some salty smokiness
- Grilled chicken or prawns for added protein
You will need…
How to make this salad
1PREPARE 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 in half or thirds depending on how big they are.
Wash, shake dry, strip the basil leaves from the stems and roughly chop them.
2ASSEMBLE THE SALAD
Add all vegetables and mozzarella in a large 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 taste.
Arrange in a salad bowl or platter and drizzle with the balsamic glaze to finish.
Serve and enjoy!
Can I make it ahead?
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.
What to serve with Spinach Caprese Salad
Another great all round 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..
Looking for more Italian Salad Inspiration?
- 2 cups baby spinach leaves
- 400 grams cherry tomato medley (2 small punnets, 14.110z)
- 180 grams baby bocconcini (a small container, 6.35oz)
- ½ cup basil leaves chopped
- 3 tbsps olive oil
- 3 tbsps balsamic glaze
- Sea salt and cracked black pepper
- 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 babybocconcini, 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 taste.
- Arrange in a salad and drizzle with the balsamic glaze to finish.
- Serve and enjoy!