Garden-fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic make a timeless combination in this Chopped Caprese Salad.
Easy Caprese Salad
Something about this classic salad has a way of making any meal feel like a special occasion. The colors and flavors contrast each other beautifully.
It feels sophisticated and elegant, even though it is ridiculously simple to make. And, I have found that this chopped caprese salad recipe yields a more consistent mix of those timeless flavors in every bite. That’s a win in my book.
Chopped Caprese Salad Recipe
You’ll need the following ingredients to make this recipe:
- grape tomatoes
- baby spinach and fresh basil
- olive oil
- balsamic vinegar
- salt and pepper
Place the spinach on a cutting board and roughly chop into bite-size pieces. Transfer the spinach to a large mixing bowl. Slice the basil into shreds and add to the mixing bowl.
Halve the grape tomatoes, or quarter them if extra-large. Then, add them to the bowl. Add the cheese and toss lightly with tongs to combine.
Right before serving, drizzle the salad with balsamic and olive oil. Sprinkle with salt and pepper to taste. Then, toss once more and serve immediately.
The recipe multiplies nicely for a crowd. And, for fancier presentation, each serving can be plated individually, then sprinkled with vinegar, oil, and spices.
Chopped Caprese Salad
If you like a more traditional pasta entree, I strongly recommend you try this Ham and Pea Pasta. It’s fabulously creamy and reminds me of carbonara, which I like to serve with a fresh salad.
I also enjoy this Air Fryer Eggplant Parmesan. It’s rich and savory with plenty of gooey cheese and fresh herbs–perfect for a cozy weeknight dinner.
For those of you who are already craving your next salad, look no further than this Shaved Brussels Sprout Salad. Perfectly balancing so many different flavors and textures should be illegal. But, it’s just delicious.
Chopped Caprese Salad
- 7-8 cups baby spinach roughly chopped, approximately 10 ounces
- 30 leaves fresh basil sliced thin, about 1 cup’s worth
- 24 ounces grape tomatoes about 3 cups, halved or quartered
- 8 ounces mozzarella pearls or fresh mozarella torn into small pieces
- 4 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- Place the spinach on a cutting board and roughly chop into bite-size pieces. Transfer the spinach to a large mixing bowl. Slice the basil into shreds and add to the mixing bowl.
- Slice the tomatoes in half, quarter them if extra-large, and add to the bowl. Add the cheese and toss lightly with tongs to combine.
- Right before serving, drizzle the salad with balsamic and olive oil, sprinkle with salt and pepper. Toss once more and serve immediately.