Spinach Caprese Salad

This Spinach Caprese Salad is fresh and vibrant with the most delicious homemade balsamic vinaigrette dressing. Ready in just 15 minutes, this easy salad recipe requires minimal prep work. Pair it with your favorite grilled protein or Italian dishes for a satisfying meal.

Course Salad, Side Dish

Cuisine Italian

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 267kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Balsamic Vinaigrette

1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 clove garlic grated or finely minced
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
3 tablespoons extra virgin olive oil

For the Spinach Caprese Salad

5 ounces (approx. 5 cups) baby spinach
10 ounces (approx. 2 cups) cherry tomatoes halved
8 ounces mini mozzarella balls drained if necessary
½ cup fresh basil chiffonade (thinly sliced) or chopped
¼ cup red onion finely diced

Instructions

In a small mixing bowl, whisk together the balsamic vinegar, dijon mustard, honey, grated garlic, salt, and pepper. Set the bowl on a towel to prevent it from moving. Slowly drizzle in the olive oil while whisking continuously to emulsify. Set aside.
3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon honey, 1 clove garlic, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper
In a large salad bowl, combine the baby spinach leaves, halved cherry tomatoes, mini mozzarella balls, chopped basil leaves, and diced red onion.
5 ounces (approx. 5 cups) baby spinach, 10 ounces (approx. 2 cups) cherry tomatoes, 8 ounces mini mozzarella balls, ½ cup fresh basil, ¼ cup red onion
Pour the prepared balsamic vinaigrette over the salad ingredients. Toss the salad until everything is evenly coated with the dressing.
Season the salad with additional salt and pepper to taste. Serve immediately and enjoy!

Notes

Quick Tip: Dress the salad just before serving to avoid soggy spinach.
Storage: Store any leftover dressed salad in the refrigerator for up to 24 hours. Undressed salad can be stored for up to 3 days.
Make Ahead: Prepare the balsamic vinaigrette up to 2 weeks ahead.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.