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Spinach caprese salad on a blue plate with fresh herbs on the side.
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5 from 1 vote

Spinach Caprese Salad

The colours of Italy abound in this scrumptious Spinach Caprese Salad. Spinach 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, 14.110z)
  • 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!



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