Description
Tender spinach leaves form a vibrant green bed for burst-ready cherry tomatoes and pillowy mozzarella, all kissed by peppery basil and slicked with olive oil and tangy balsamic glaze.
Ingredients
- 4 cups baby spinach leaves
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls halved
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and dry the spinach leaves thoroughly.
- Place the spinach in a large salad bowl.
- Add the halved cherry tomatoes and mozzarella balls to the bowl.
- Tear the basil leaves and scatter them over the salad.
- Drizzle the olive oil and balsamic glaze evenly over the ingredients.
- Sprinkle the salt and pepper on top.
- Gently toss the salad until all ingredients are coated.
Notes
- Use high-quality olive oil for the best flavor
- Substitute balsamic vinegar if glaze is unavailable
- Add toasted pine nuts for extra crunch
- Serve immediately to keep the spinach crisp