This easy spinach caprese salad is perfect for summer! With juicy heirloom tomatoes, fragrant basil, creamy mozzarella and peppery olive oil, this beautiful salad 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!
This fresh spinach salad is a delicious combination of simple flavours and makes the most of beautiful fresh seasonal summer produce! Enjoy it with some fresh crusty bread for a light lunch, or serve as a side for a bbq, or dinner (it goes especially well with a hearty pasta dish like this pesto lasagna).
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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.
- 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.
FAQ
Fresh crusty bread is always a delicious accompaniment to caprese salad! You can add some protein with a grilled chicken breast or steak, or scatter over some cooked lentils or chickpeas for a vegetarian salad (just check your mozzarella is suitable for vegetarians).
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.
Yes – simply swap the mozzarella for a vegan mozzarella.
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.
Variations
- Vinegar – A drizzle of balsamic vinegar or balsamic glaze is a tasty finishing touch to this spinach salad.
- 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.
Serving Ideas
This caprese salad is filling and tasty on it’s own, but try it:
- As a side to baked chicken thighs
- With grilled beef or lamb steaks.
- With grilled or poached salmon.
- Pile on to air fryer garlic bread for a sensational bruschetta!
Make ahead/storage
This salad 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 juices, making the salad watery.
Why not try…
You may also like these other family friendly salads:
Spinach Caprese Salad
Author: Robyn
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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