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Spinach caprese salad with cherry vinaigrette

Prep Time 10 minutes
Cook Time 10 minutes
10 minutes
Total Time 30 minutes
Servings 4
Author uglyducklingbakery


  • Food processor or blender


Cherry vinaigrette

  • 8 oz (~1 1/2 cups) sweet cherries (n=~25-30)
  • 1 clove garlic, chopped or chopped with the food processor
  • ¼ cup balsamic vinegar
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • tsp pepper
  • ½ cup extra virgin olive oil

Spinach caprese salad

  • 5 oz (1 package) fresh baby spinach
  • 2 slicer tomatoes, sliced ~1/4" thick
  • 8 oz fresh mozzarella cheese (ovolini or other large ball), sliced ~1/4" thick.
  • 2 tbsp fresh basil, chopped


Cherry vinaigrette

  • 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.
  • 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.
  • Add the remaining ingredients except for the olive oil and process until smooth.
  • Add the olive oil (If using a food processor, add the olive oil through the chute with the processor going) and emulsify.

Spinach caprese salad

  • Add the spinach in an even layer in a large bowl or serving dish.
  • Overlap alternating tomato and mozzarella slices on the spinach and sprinkle with chopped basil.
  • Serve with the cherry vinaigrette or just drizzled with extra virgin olive oil and sprinkled with salt.