Recipe by The South Beach Diet Online
"Fresh herbs really bring out the flavor of this refreshing and satisfying salad."
Watch video tips and tricks
baby spinach leaves
beefsteak tomato, cut thinly crosswise
fresh basil leaves, cut into thin strips
part-skim mozzarella, diced
fresh oregano, chopped fine
kosher salt and ground black pepper to taste
good change from the ordinary lettuce salad. i topped it with grilled chicken breast tossed in olive oil salt pepper and italian seasoning.
Was ok. The dressing was a bit much though. The herbs definitly added some flair to it. I might try it again if I add more spinach and less dressing.
I made a few minor changes to this recipe, and served it at a dinner party to rave reviews. (1) In advance, I sliced the tomatoes (I used plum/roma as they're more flavorful), mozzarella, and basil and put in a container w/a lid. (2) when mixing the balsalmic vinegar and olive oil, I also added 1/2 tsp of djon mustard (gave a subtle delicious flavor that was missing before and goes great w/the spinach). Pour this over the tomatoes, basil & mozzarella and cover. Chill for at least 30 minutes or more to allow the flavors to blend. When ready to serve salad, put spinach in large salad bowl, and pour tomatoe mixture on top. Toss to coat. (3) I also made extra "dressing" and added as needed when tossing, so that the spinach was sufficiently covered. Fantastic!!
I absolutely love this salad. Think of it as Caprese Salad with a twist. The only change I make is to halve a pint of either cherry tomatoes or grape tomatoes instead of the beefsteaks. They have far more flavor and really add to the presentation. I also use more olive oil and vinegar than is called for. Be sure to only use fresh herbs and a more expensive aged balsamic. The last time I took this to a potluck this salad received wonderful reviews!
Very tasty recipe as well as being so simple and quick to prepare. We love Insalata Caprese salads and this was just another variation of that. Looked great. My husband liked the fact that the baby spinach helped break up the flavor of the basil. Will make many more times.
Delicious! Fresh Oregano is a must - didn't have fresh basil, so used dried. Also added grilled chicken and used Newman's Own Light Balsamic Vinaigrette instead of the olive oil and balsamic vinegar. A must try!
Pretty good, although I used spicy greens instead of spinach. I also did not have fresh oregano so I added some dried to the dressing mix. A bit heavy on the dressing, but otherwise good and fairly filling.
very fresh, easy salad. if you're not used to fresh basil, you might reduce the amount the first time you try this. (we are not and my husband said it's all he could taste) thanks for the recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Baby Spinach Salad with Tomato and Mozzarella
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 207
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!