Caprese-Inspired Salad

Prep Time: 10 min
Cook Time: 0 min
Total Time: 10 min

Servings: 1

Ingredients:
Salad:
2-3 cups baby spinach
½ cup cherry tomatoes, halved
¼ cup fresh mozzarella, cut to roughly same size as tomatoes
½ tablespoon balsamic reduction, optional
Toasted pine nuts, optional

Pesto dressing:
1 tablespoon store-bought pesto
½ tablespoon olive oil
1 teaspoon apple cider vinegar
Small squeeze fresh lemon juice

Photo by Bernard Wen

Directions:
1. Combine spinach, tomatoes and mozzarella in large bowl. Whisk pesto dressing ingredients together then drizzle it and the balsamic reduction over the salad.

Photo by Bernard Wen

2. Toss to distribute dressing evenly and top with pine nuts.

Photo by Bernard Wen

View the original post, Caprese-Inspired Salad, on Spoon University.

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  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.


  • 1 ½ teaspoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups quartered cherry tomatoes
  • 1 pound salmon fillet, skin removed, cut into 4 pieces
  • 1 ounce pearl mozzarella balls, halved
  • ¼ cup thinly sliced basil
  • 2 teaspoons balsamic glaze (see Tip)

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Stir oil, garlic and 1/4 teaspoon each salt and pepper together in a small bowl. Add tomatoes and toss to coat.

Arrange salmon on one side of the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover the tops of the fillets with mozzarella pieces. Fill the other side of the pan with the tomato mixture. Bake until the salmon is just cooked through and the tomatoes have broken down, 8 to 10 minutes. Stir basil into the tomato sauce and serve over the salmon. Drizzle with balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.