Spinach Caprese Salad

Is there anything simpler? Is there anything more magnificent? Can you think of anything more elegantly and naturally perfect?

There’s not much to say about a beautiful caprese salad and yet there’s everything to say about it. There are very few flavor combinations like mozzarella, tomato and basil, in my opinion. Whether it’s raw or cooked, it works really well (margherita pizza anyone?). There aren’t many dishes like that, or at least, not many that we’ve personally come across in my experience, anyway. Individually each element, each ingredient, is highly unique and clearly has a voice of its own, yet when they all come together it composes an entirely new and even more delicious harmony of flavor. There’s the sweet and tangy juicy tomatoes, the rich and creamy bite of the fresh mozzarella, the earthy yet sweet basil. I added spinach to fill out the dish a bit and amp up the leafy green factor. When you love caprese salad as much as I do, anything to make the experience and enjoyment hang around a little longer without the additional calories is a very good thing.


Easy. Simple. Delicious.


Spinach Caprese Salad

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons aged sweet balsamic vinegar
  • 2 cups baby spinach leaves
  • 1 cup cherry tomatoes, sliced in halves
  • 8 oz. fresh mozzarella, crumbled
  • 1/3 cup basil leaves, chopped

Recommended: Serve with a slice of warm and crusty Italian bread

Whisk together the olive oil and balsamic and set aside. Toss together the remaining ingredients and drizzle with the oil and vinegar mixture.


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22 thoughts on “Spinach Caprese Salad

  1. It seems the simplest recipes are often the greatest. I love the addition of spinach to the caprese salad. This sounds and looks delicious!

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