I finally nailed a Spinach Caprese Salad that keeps mozzarella, tomatoes, and chiffonade cut spinach intact and ready for quick meals or make ahead lunches.

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I can never resist a salad that feels simple but surprises you. This Caprese Salad With Spinach puts soft fresh mozzarella balls beside baby spinach for a contrast thats weirdly addictive, pillowy cheese and crisp leaves that still manage to feel elegant.

It tastes lighter than you’d expect but theres a tang that sneaks up on you, and every bite seems to change depending on the mood of the day. I keep finding tiny variations that make me smile, nothing perfect, just tasty and honest.

Makes me want to serve it again and again.

Ingredients

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Creamy mild mozzarella adds protein and calcium makes the salad rich and slightly salty
Cherry tomatoes give sweet tangy bursts high in vitamin C and fibre brightening each bite
Baby spinach is leafy iron and fibre rich adds freshness and body wilts fast
Extra virgin olive oil is a healthy fat heart friendly coats ingredients and lifts flavours
Balsamic vinegar brings sweet tangy acidity and depth few calories bold flavour
Fresh basil is fragrant herb adding aromatic sweet peppery notes small vitamin boost

Ingredient Quantities

8 oz fresh mozzarella balls (bocconcini) about 225 g

1 pint cherry tomatoes about 300 g

4 cups baby spinach (about 4 oz / 115 g)

1/4 cup fresh basil leaves torn optional

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp fresh lemon juice optional

1/2 tsp kosher salt or to taste

1/4 tsp freshly ground black pepper or to taste

Pinch red pepper flakes optional

How to Make this

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1. Drain the 8 oz bocconcini and pat them dry with paper towels so they dont make the salad watery; leave small balls whole and halve any bigger ones.

2. Cut the pint of cherry tomatoes in half (or quarters if very large), put them in a bowl and sprinkle a tiny pinch of salt to macerate for 5 minutes, that brings out the sweet juices.

3. Stack the 4 cups baby spinach, roll or bunch it up and slice into thin ribbons to make the chiffonade cut, then fluff it apart so it wont clump.

4. Make the dressing in a small bowl or a jar with a lid: add 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp fresh lemon juice if using, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and a pinch of red pepper flakes if you want heat. Whisk or shake hard until emulsified, start with less salt then taste.

5. In a large mixing bowl combine the drained mozzarella, the halved tomatoes with their juices, the chiffonade spinach and the 1/4 cup torn basil leaves if using.

6. Pour most of the dressing over the salad but hold back a little for serving, then gently toss with tongs or your hands so you dont squish the mozzarella; be gentle, you want everything coated not smooshed.

7. Taste and adjust seasoning, add more salt, pepper or a splash more lemon or balsamic if it needs brightness, and if tomatoes made too much liquid spoon off a bit before dressing or use it, its flavorful.

8. Let the salad sit 5 to 10 minutes at room temp so flavors marry, you can eat it right away or let it rest up to 30 minutes for deeper flavor.

9. For meal prep keep the salad undressed in an airtight container and store the dressing separately in a jar in the fridge, toss just before serving; if you must dress it ahead it will be okay for up to a day but the spinach will be softer.

10. To serve drizzle any reserved dressing, finish with extra torn basil, a crack of black pepper and enjoy, simple, fresh and tangy.

Equipment Needed

1. Colander or fine mesh strainer
2. Paper towels or a clean kitchen towel
3. Cutting board
4. Sharp chef’s knife
5. Large mixing bowl
6. Small bowl or jar with a lid (for dressing)
7. Whisk or fork (to emulsify the dressing)
8. Measuring spoons and tablespoon
9. Tongs or clean hands for gentle tossing
10. Airtight container (for meal prep/storage)

FAQ

Q: Can I use a different mozzarella than bocconcini? A: Yes. Fresh mozzarella logs or ciliegine pearls work great, just cut or tear into bite sized pieces. Avoid low moisture pre shredded mozzarella, it wont give the same creamy texture.

Q: How do I stop the salad from getting soggy? A: Drain and pat the mozzarella dry, halve tomatoes and let excess juice drain, and keep the dressing separate until right before serving. Toss everything just before you eat it.

Q: Can I make this ahead of time? A: Sort of. You can prep ingredients a day ahead – wash and dry the spinach, halve tomatoes, and drain mozzarella. Store each item separately and keep the dressing in its own jar. Assemble only when ready to serve.

Q: What are good substitutions if I dont have basil or balsamic? A: Swap basil for mint or arugula for peppery bite. Use red wine vinegar with a pinch of sugar or a quick balsamic reduction instead of straight balsamic. A squeeze of lemon brightens things too.

Q: How long will leftovers keep? A: If already dressed, eat within 24 hours because the spinach wilts and tomatoes get watery. Undressed components last longer: mozzarella 2 to 3 days refrigerated, tomatoes 2 days, dressing 3 to 5 days.

Q: Any simple serving tips or tasty variations? A: Serve on crusty bread or over grilled chicken for a bigger meal. Try adding avocado, toasted pine nuts, or thin prosciutto. For extra flavor drizzle a little balsamic reduction and extra virgin olive oil, and finish with a pinch of red pepper flakes.

Easy Caprese Salad Recipe With Spinach Substitutions and Variations

Fresh mozzarella balls: swap for burrata (super creamy, just tear it up), or sliced fresh mozzarella from a larger ball, or cubed feta if you want a tangier, saltier bite.
Cherry tomatoes: use grape tomatoes, or chopped plum (Roma) tomatoes, or a few chopped sun-dried tomatoes (use less because they’re concentrated).
Baby spinach: replace with arugula for a peppery kick, baby kale for more chew and nutrition, or a mixed spring greens blend if you want variety.
Balsamic vinegar: sub with red wine vinegar plus a pinch of sugar or honey to mellow it, aged balsamic glaze for sweetness and thickness, or sherry vinegar for a milder, nutty note.

Pro Tips

1) Pat the mozzarella really dry and handle it gently, or your salad turns into soup. If some balls are big, halve them so every bite has cheese, but dont squeeze or press them, just a light touch.

2) Salt the tomatoes and let them sit a few minutes to bring out the sweetness, then spoon off any extra juice. Dont throw that juice away, mix a little into the dressing for extra tomato flavor, but save most of the dressing to drizzle at the end.

3) For quick chiffonade, stack the spinach, roll it up and slice thin, or just snip with kitchen scissors into ribbons. Make sure the greens are dry though, wet leaves wilt fast so use a salad spinner or pat them out.

4) Make the dressing in a jar and shake it hard to emulsify, taste as you go and start with less salt. If it tastes flat add a splash more balsamic or a squeeze more lemon, but add small amounts till it sings.

5) Dont dress the whole salad too early if you want it crisp, keep dressing separate for meal prep and toss right before serving. Let the dressed salad sit 5 to 10 minutes at room temp so flavors meld, and finish with extra torn basil and a fresh crack of black pepper.

Easy Caprese Salad Recipe With Spinach

Recipe by Francis Mead

0.0 from 0 votes

I finally nailed a Spinach Caprese Salad that keeps mozzarella, tomatoes, and chiffonade cut spinach intact and ready for quick meals or make ahead lunches.

Servings

servings

Calories

286

kcal

Equipment: 1. Colander or fine mesh strainer
2. Paper towels or a clean kitchen towel
3. Cutting board
4. Sharp chef’s knife
5. Large mixing bowl
6. Small bowl or jar with a lid (for dressing)
7. Whisk or fork (to emulsify the dressing)
8. Measuring spoons and tablespoon
9. Tongs or clean hands for gentle tossing
10. Airtight container (for meal prep/storage)

Ingredients

8 oz fresh mozzarella balls (bocconcini) about 225 g
1 pint cherry tomatoes about 300 g
4 cups baby spinach (about 4 oz / 115 g)
1/4 cup fresh basil leaves torn optional
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp fresh lemon juice optional
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground black pepper or to taste
Pinch red pepper flakes optional

Directions

Drain the 8 oz bocconcini and pat them dry with paper towels so they dont make the salad watery; leave small balls whole and halve any bigger ones.
Cut the pint of cherry tomatoes in half (or quarters if very large), put them in a bowl and sprinkle a tiny pinch of salt to macerate for 5 minutes, that brings out the sweet juices.
Stack the 4 cups baby spinach, roll or bunch it up and slice into thin ribbons to make the chiffonade cut, then fluff it apart so it wont clump.
Make the dressing in a small bowl or a jar with a lid: add 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp fresh lemon juice if using, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and a pinch of red pepper flakes if you want heat. Whisk or shake hard until emulsified, start with less salt then taste.
In a large mixing bowl combine the drained mozzarella, the halved tomatoes with their juices, the chiffonade spinach and the 1/4 cup torn basil leaves if using.
Pour most of the dressing over the salad but hold back a little for serving, then gently toss with tongs or your hands so you dont squish the mozzarella; be gentle, you want everything coated not smooshed.
Taste and adjust seasoning, add more salt, pepper or a splash more lemon or balsamic if it needs brightness, and if tomatoes made too much liquid spoon off a bit before dressing or use it, its flavorful.
Let the salad sit 5 to 10 minutes at room temp so flavors marry, you can eat it right away or let it rest up to 30 minutes for deeper flavor.
For meal prep keep the salad undressed in an airtight container and store the dressing separately in a jar in the fridge, toss just before serving; if you must dress it ahead it will be okay for up to a day but the spinach will be softer.
To serve drizzle any reserved dressing, finish with extra torn basil, a crack of black pepper and enjoy, simple, fresh and tangy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.