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    Home » Dinner Salads

    Heavenly Spinach Caprese Salad

    Filed Under: Dinner Salads, Low Carb, Summer Salads, Vegetarian

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    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!

    Jump to Recipe Jump to Video Print Recipe
    Spinach caprese salad on a blue plate with fresh herbs on the side.

    Table of contents

    • The Origins of Caprese Salad
    • Top Tip
    • Ingredients & Substituions
    • Caprese Variations
    • You Will Need
    • How to Make It (step-by-step) 
    • Common Questions (FAQs)
    • What to serve with Spinach Caprese Salad
    • Looking for more Italian Salad Inspiration?
    • Recipe Card
    • PIN Me Now & Save for Later!

    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 delcious 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

    LABELLED INGREDIENTS FOR SPINACH CAPRESE,SALAD

    How to Make It (step-by-step) 

    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.

    • WASHING-BABY-SPINACH
      WASH BABY SPINACH
    • BABY-SPINACH-IN-SALAD-SPINNER
      WASH & DRY SPINACH
    • A close-up of a cherry tomato medley with a knife on a wooden board.
      SLICE TOMATO MEDLEY
    • CLOSE-UP-OF-CUTTING-BOCCONCINI
      SLICE BOCCONCINI
    • STRIPPING BASIL LEAVES FROM STEMS ON A WOODEN BOARD
      STRIP BASIL FROM STEMS
    • ROUGHLY CHOPPING BASIL LEAVES ON A WOODEN BOARD WITH A KNIFE
      ROUGHLY CHOP BASIL

    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! 

    • SPINACH CAPRESE INGREDIENTS IN WHITE BOWL
      ADD ALL INGREDIENTS TO BOWL
    • MIXING SPINACH CAPRESE,SALAD IN A WHITE WITH SPOON
      MIX WELL TO COMBINE
    • CAPRESE SALAD ON A BLUE PLATE WITH BASIL IN BACKGROUND
      ARRANGE SALAD IN BOWL OR PLATE
    • SPINACH CAPRESE SALAD ON A BLUE PLATE WITH BALSAMIC GLAZE AND BASIL ON THE SIDE
      DRIZZLE WITH BALSAMIC

    Common Questions (FAQs)

    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.

    How to store Spinach Caprese

    Once it has been dressed it will keep covered in the fridge for 2-3 days, any longer and your basil may turn a bit slimy.

    What to do with leftovers?

    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.

    What diets is it suitable for?

    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?

    PANZANELLA

    ITALIAN ARTICHOKE SALAD

    CLOSE UP OF PANZANELLA SALAD
    A close of Italian artichoke salad.

    Recipe Card

    Spinach caprese salad on a blue plate with fresh herbs on the side.

    Spinach Caprese Salad

    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.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Total Time: 5 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Italian
    Keyword: balsamic, basil, mozarella, spinach, tomatoes
    Difficulty: Easy
    Diet: Gluten free, Low Carb, Vegetarian,
    Servings: 4 as a side
    Calories: 269kcal
    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
    Metric - Imperial
    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!

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 269kcal | Carbohydrates: 11g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 305mg | Potassium: 345mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2358IU | Vitamin C: 28mg | Calcium: 258mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    SPINACH CAPRESE SALAD ON BLUE PLATE WITH BASIL ON THE SIDE & TEST OVERLAY
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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