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.
Servings: 4 as a side
- 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