This spinach caprese salad is made with spinach, ripe tomatoes, and fresh mozzarella topped with a cherry vinaigrette. It’s one of those salads you’ll want to eat all summer long. Think of it when the tomatoes are bursting, the basil is overgrowing its pot, and the trees are weighed down with so many cherries that even the birds can’t eat them all.
This caprese salad with spinach is a substantial side dish. The addition of the cherry vinaigrette helps to give it a fruity, garlicky punch to balance out the astringency of spinach.
We’ve had caprese on repeat in our household ever since kiddo made caprese skewers from her Test Kitchen Kids cookbook. The combination of cherry tomatoes, ciliegine mozzarella, and basil? Absolutely delicious.
Making the cherry vinaigrette
You can use frozen cherries in the vinaigrette, but they may be a little more watery. If frozen cherries are all you have, just cook them down until the liquid has thickened.
FAQs about this spinach caprese salad and cherry vinaigrette
The vinaigrette will keep in the refrigerator for one to two weeks.
How about a kale salad with toasted pecans. Or maybe a harvest grain bowl?
No, but I’ve been looking at recipes tonight, and I’m thinking I need to buy some citric acid and rennet so I can try. Will report back, I promise.
Spinach Caprese Salad with Cherry Vinaigrette
- Food processor or blender
- 8 ounces (1½ cups) sweet cherries (about 25 to 30)
- 1 clove garlic, chopped or chopped with the food processor
- ¼ cup balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup extra virgin olive oil
Spinach caprese salad
- 5 ounces (1 package) fresh baby spinach
- 2 slicer tomatoes, sliced ¼ inch thick
- 8 ounches fresh mozzarella cheese (ovolini or other large ball), sliced ¼ inch thick
- 2 tbsp fresh basil, chopped
- Remove the stems and pit the cherries and then place them in a small saucepan with enough water to cover the bottom of the pan.8 ounces (1½ cups) sweet cherries (about 25 to 30)
- Heat the cherries on low until they have burst and the liquid has thickened so that a spatula drawn across the bottom leaves a trail that lasts for a few seconds. Remove from heat and let cool briefly.
- If using a food processor, add the garlic first and process until minced.1 clove garlic, chopped or chopped with the food processor
- Add the remaining ingredients except for the olive oil and process until smooth.¼ cup balsamic vinegar, 1 teaspoon honey, ½ teaspoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon pepper
- Add the olive oil (If using a food processor, add the olive oil through the chute with the processor going) and emulsify.½ cup extra virgin olive oil
Spinach caprese salad
- Add the spinach in an even layer in a large bowl or serving dish.5 ounces (1 package) fresh baby spinach
- Overlap alternating tomato and mozzarella slices on the spinach and sprinkle with chopped basil.2 slicer tomatoes, sliced ¼ inch thick, 8 ounches fresh mozzarella cheese (ovolini or other large ball), sliced ¼ inch thick, 2 tbsp fresh basil, chopped
- Serve with the cherry vinaigrette or just drizzled with extra virgin olive oil and sprinkled with salt.
If you make this spinach caprese salad or the cherry vinaigrette, please leave a comment and rating here.
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