Homemade Spinach Caprese Salad

I’ll be honest—I used to think Caprese salad was one of those fancy restaurant-only dishes. You know, the kind you order when you want to sound like you have good taste but secretly have no idea what half the ingredients are.

Turns out, it’s just tomatoes, mozzarella, and basil. That’s it. And this spinach version? Even easier because you don’t have to slice anything into perfect rounds or worry about making it look Instagram-ready. You just toss everything in a bowl like a regular salad. The balsamic dressing pulls it all together, and those toasted pine nuts add a little crunch that makes it feel special without any of the fuss.

What Kind of Spinach Should I Use?

Baby spinach is really the way to go for this salad since the leaves are tender and don’t require any chopping or prep work. You can find it pre-washed in those convenient plastic containers or bags at pretty much any grocery store, which makes this recipe even easier to throw together. If you can only find regular spinach, that’ll work too – just remove any thick stems and tear the larger leaves into bite-sized pieces. Fresh is definitely better than frozen here since we’re making a raw salad, so save that frozen spinach for cooked dishes where texture isn’t as important.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Baby spinach: You can easily swap baby spinach for arugula if you want a peppery kick, or use mixed greens for a milder flavor. Regular spinach works too – just tear it into smaller pieces if the leaves are large.
• Cherry tomatoes: Grape tomatoes work just as well, or you can use regular tomatoes cut into bite-sized chunks. For the best flavor, use whatever tomatoes are in season.
• Fresh mozzarella pearls: If you can’t find pearls, grab a ball of fresh mozzarella and cut it into cubes. In a pinch, you could use regular mozzarella, but the fresh stuff really makes a difference in this salad.
• Balsamic vinegar: Regular balsamic works great, but you can also use balsamic glaze for a sweeter, thicker dressing. If using glaze, start with 2 tablespoons and add more to taste.
• Fresh basil: Fresh basil is pretty important for that classic Caprese flavor, so try not to substitute it. If you absolutely must, use about 1 teaspoon of dried basil, but add it to the dressing so it has time to rehydrate.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this salad is adding the dressing too early, which causes the spinach to wilt and become limp – always wait until right before serving to pour it on.

Another common error is using cold mozzarella straight from the fridge, so let those pearls sit at room temperature for about 15 minutes before tossing them in, which brings out their creamy flavor and soft texture.

When making the dressing, add the olive oil slowly while whisking constantly to create a proper emulsion that coats the salad evenly instead of pooling at the bottom of the bowl.

Finally, don’t skip seasoning your tomatoes with a pinch of salt before adding them to the mix, as this simple step draws out their natural sweetness and makes the whole salad taste better.

What to Serve With Spinach Caprese Salad?

This salad is pretty filling on its own, but I love serving it alongside grilled chicken breasts or pan-seared salmon to make it a complete meal. It also pairs really well with crusty bread or garlic bread for soaking up that balsamic dressing at the bottom of the bowl. If you’re hosting a dinner party, this salad works great as a starter before pasta dishes like spaghetti carbonara or baked ziti. For a lighter option, try it with some grilled shrimp skewers or a simple minestrone soup on the side.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep the components ahead of time. Keep the dressing in a jar in the fridge for up to a week, and store the washed spinach, halved tomatoes, and mozzarella separately in airtight containers for up to 3 days. Just toss everything together right before serving so the spinach doesn’t get soggy.

Make Ahead: I like to chop my tomatoes and basil the night before and keep them in separate containers. The dressing actually tastes better after sitting for a few hours because the garlic flavor really develops. Just wait to add the spinach and mozzarella until you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1150
• Protein: 25-30 g
• Fat: 85-95 g
• Carbohydrates: 45-55 g

Ingredients

For the salad:

• 5 oz organic baby spinach
• 1 pt cherry tomatoes (halved for easier eating)
• 8 oz mozzarella pearls
• 1/4 cup toasted pine nuts

For the dressing:

• 1/3 cup balsamic vinegar
• 3 tbsp fresh basil (finely chiffonade)
• 1 large clove garlic (minced)
• 1/3 cup extra virgin olive oil
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp honey

Step 1: Prepare the Mise en Place

• 1 pt cherry tomatoes
• 1 large clove garlic
• 3 tbsp fresh basil
• 1/4 cup toasted pine nuts
• 1/3 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Halve the cherry tomatoes and place in a small bowl.

Mince the garlic clove finely.

Using a sharp knife or chiffonade technique, slice the fresh basil into thin ribbons and set aside.

Measure out the pine nuts, olive oil, balsamic vinegar, salt, and pepper into small bowls or ramekins for easy access.

This prep work ensures you can build the dressing smoothly without interruption.

Step 2: Build the Balsamic Vinaigrette

• 1/3 cup balsamic vinegar
• 1 large clove garlic
• 3 tbsp fresh basil
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 1 tsp honey

In a medium bowl, combine the balsamic vinegar, minced garlic, basil ribbons, sea salt, and black pepper.

Whisk together to combine the flavors.

Slowly drizzle in the extra virgin olive oil while whisking continuously—this emulsification creates a more cohesive dressing that clings better to the salad.

Finish by stirring in the honey, which adds a subtle sweetness to balance the acidity.

Taste and adjust seasoning if needed.

I find that whisking the vinegar and seasonings first before adding the oil helps distribute the garlic and basil evenly throughout.

Step 3: Assemble and Dress the Salad

• 5 oz organic baby spinach
• halved cherry tomatoes from Step 1
• 8 oz mozzarella pearls
• balsamic vinaigrette from Step 2
• 1/4 cup toasted pine nuts

Place the baby spinach in a large bowl or on individual serving plates.

Scatter the halved cherry tomatoes evenly over the spinach.

Distribute the mozzarella pearls throughout.

Give the vinaigrette from Step 2 a quick stir to recombine, then drizzle it generously over the salad components.

Sprinkle the toasted pine nuts over the top as a final garnish.

I like to dress salads just before serving to keep the spinach crisp and the tomatoes from releasing too much liquid.

Homemade Spinach Caprese Salad

Delicious Homemade Spinach Caprese Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 1100

Ingredients Method

Ingredients

  

For the salad:

• 5 oz organic baby spinach
• 1 pt cherry tomatoes (halved for easier eating)
• 8 oz mozzarella pearls
• 1/4 cup toasted pine nuts

For the dressing:

• 1/3 cup balsamic vinegar
• 3 tbsp fresh basil (finely chiffonade)
• 1 large clove garlic (minced)
• 1/3 cup extra virgin olive oil
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp honey

Method

 

1. Halve the cherry tomatoes and place in a small bowl. Mince the garlic clove finely. Using a sharp knife or chiffonade technique, slice the fresh basil into thin ribbons and set aside. Measure out the pine nuts, olive oil, balsamic vinegar, salt, and pepper into small bowls or ramekins for easy access. This prep work ensures you can build the dressing smoothly without interruption.
2. In a medium bowl, combine the balsamic vinegar, minced garlic, basil ribbons, sea salt, and black pepper. Whisk together to combine the flavors. Slowly drizzle in the extra virgin olive oil while whisking continuously—this emulsification creates a more cohesive dressing that clings better to the salad. Finish by stirring in the honey, which adds a subtle sweetness to balance the acidity. Taste and adjust seasoning if needed. I find that whisking the vinegar and seasonings first before adding the oil helps distribute the garlic and basil evenly throughout.
3. Place the baby spinach in a large bowl or on individual serving plates. Scatter the halved cherry tomatoes evenly over the spinach. Distribute the mozzarella pearls throughout. Give the vinaigrette from Step 2 a quick stir to recombine, then drizzle it generously over the salad components. Sprinkle the toasted pine nuts over the top as a final garnish. I like to dress salads just before serving to keep the spinach crisp and the tomatoes from releasing too much liquid.