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Spinach caprese salad on a blue plate with fresh herbs on the side.
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5 from 2 votes

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.
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
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


  • 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


  • 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!



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