This easy spinach caprese salad is perfect for summer! With juicy heirloom tomatoes, fragrant basil, creamy mozzarella and peppery olive oil, this beautiful caprese salad with spinach takes just minutes to make. Make the most of in-season tomatoes by pairing it with my white bean caprese salad for a couple of simple salads you can enjoy all summer long!
Why we love this recipe
- Fresh and simple – this mozzarella tomato spinach salad is such a delicious combination of simple flavours, and makes the most of beautiful produce!
- Beautiful colours, but very easy to make – perfect for a dinner party, or to take to a potluck/Jacob’s join.
- This Italian salad makes a tasty meal in itself as well as a great side.
- It’s a Gluten free salad – if you want a vegetarian salad check that your mozzarella is suitable for vegetarians.
Ingredient notes and substitutions
- Baby spinach – baby spinach leaves are more tender and sweeter than mature spinach leaves, and great for eating in salads.
- Tomatoes – Here I have used heirloom tomatoes, but you can use any ripe red tomatoes such as Truss tomatoes or vine tomatoes. You can also use roma tomatoes or cherry tomatoes and quarter or halve instead of slicing them.
- Mozzarella – I like to use a ball of fresh mozzarella and tear it into pieces, but you can use mozzarella pearls or bocconcini if you prefer.
- Fresh basil – fresh basil is an important ingredient in this summer salad. Don’t substitute with dried basil.
- Olive oil – Use the best quality olive oil that you can. I like to use extra virgin olive oil (EVOO) in this salad, as it is the only ‘dressing’ ingredient.
- Salt – sea salt or kosher salt.
How to make caprese salad with spinach from scratch
(These images are for reference to help you make the best salad, for the full detailed recipe, please see the recipe card below.)
- Scatter the baby spinach over your serving platter.
- Slice your tomatoes and lay them over the spinach.
- Tear the mozzarella cheese in to bite size pieces and place it over the tomato slices.
- Add the fresh basil leaves, drizzle with olive oil and sprinkle with sea salt.
Fresh crusty bread is always a delicious accompaniment to caprese salad! You can add some more protein with a grilled chicken breast or steak.
Mild young baby spinach leaves are sweeter and delicious eaten raw in salads. Older larger spinach leaves are however, better cooked as they can be tough and a little less sweet.
With baby spinach, you shouldn’t have to chop it. However if your baby spinach has long stems, you may like to chop them off as they can be difficult to eat.
My recipe tips
- Use in season tomatoes for best flavour, and leave them at room temperature before serving, as this also brings out their sweet taste.
- Add a good amount of sea salt or kosher salt – this brings out the delicious flavours of the salad.
- Vinegar – A drizzle of balsamic vinegar or balsamic glaze is a tasty finishing touch to this spinach salad.
- Black pepper – try a sprinkling of freshly cracked black pepper.
- Extra vegetables – add some finely chopped red onion, diced cucumber or a sliced or diced avocado.
- Capers – sprinkle with capers for bursts of tangy salty flavour.
- Vegan caprese – use vegan mozzarella cheese in place of the mozzarella.
This caprese salad recipe is filling and tasty on it’s own, but try it:
- As a side to baked chicken thighs
- With grilled steaks
- With grilled or poached salmon.
- Pile on to air fryer garlic bread for a sensational bruschetta!
This caprese salad with spinach is best eaten on the day it is made. However, store any leftovers in the fridge, covered, for up to 24 hours. After that time the spinach can wilt slightly and the tomatoes can release their juice making the salad more watery.
Why not try…
You may also like these other family friendly salads:
Spinach Caprese Salad
- 800g (28oz) tomatoes
- 200g (7oz) mozzarella
- ½ bunch fresh basil a handful
- 80g (2.8oz) baby spinach a couple of handfuls
- 2½ tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- cracked black pepper to taste, optional
- Balsamic vinegar/ Balsamic glaze to serve, optional
- Slice the tomatoes in to thin slices.
- Slice or tear the mozzarella into bite size pieces.
- Lay the spinach on an even layer over your serving platter.
- Top with the sliced tomatoes.
- Sprinkle over torn/sliced mozzarella.
- Sprinkle over basil leaves, drizzle over olive oil and sprinkle with sea salt.
- Sprinkle with cracked black pepper and drizzle with balsamic glaze, if using.
- Eat straight away.