The bacon lends a smokey flavor, while the sweet and sour balsamic vinegar complements the bitterness of the Brussels sprouts. The sprouts still have some bite after 10 minutes; if a milder texture is preferred, cook for an additional few minutes.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup baby spinach leaves
- 1 large tomato, sliced 3/4 inch thick
- 1 ball of fresh mozzarella cheese, sliced
- 2 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 17 g |
| Sodium | 183 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make loved it! I did add some avocado yummy
mmmmm so good!!
I have made it twice and I didn’t make any changes. Oh, I did add a bit of avocado. I will continue to make it. So easy. And delicious!
Very good. Different. Last a day in the fridge too.
This was delicious healthy and easy. I will make this one again and a lot! Will also try with grilled chicken. I loved the individual servings with salad dressing applied freshly to each plate. Great recipe!
Very good and easy to make. Thanks for sharing!
Changed it up a bit using pearl Mozzarella and heritage cherry tomatoes and it was great
easy and simple. used balsamic reduction vice balsamic vinegar, added a little sweetness. will make again!
I wanted something different than the usual caprese salad and I enjoyed the spinach base in this. It’s a nice variation. Highly recommended. Thank you.
Just made it today, it was easy to make, and it was wonderful, big hit at our house. Thank you for sharing!
Made this for my Bible Study luncheon. Easy, beautiful, and healthy salad.
Unfortunately I had to sub in dried basil for fresh, but it was excellent even with the dried. I made no other changes and I thought it was excellent.
I liked this recipe! I did make a couple adjustments. I added onion and zucchini, then tossed the salad with salt and pepper before adding the dressing. In the dressing I added a little garlic and lemon juice, then tossed it in the salad. Took about 10 mins to throw together!!
A simple, good salad!
I love having Caprese as a greener salad. No matter how I make it, I always add italian herbs to the oil (including a sprinkle of Aleppo red pepper flakes) and a quick grind of fresh black pepper. When it isn’t yet tomato season, I make this but use halved grape tomatoes and marinated mozzarella balls. Unless I’m serving it at a party, I toss all of the ingredients together – it’s delicious and easy! I’ve also added a cup or two of cooked pasta (just add more oil and vinegar and basil), to make it a meal. Yum!
Simple and delicious! You bet I will make it again! Hint: I did not have fresh basil leaves so I used Gourmet Garden’s fresh Basil “stir in paste” that comes in a tube in the fresh herbs section of the grocery store. It tastes the same as fresh leaves and keeps longer in the refrigerator.
I like the addition of fresh spinach. Also needed coarse salt and ground pepper. Very colorful!
Outstanding summer dish! Per other reader’s comments I added a little red onion. Did not use the balsamic – was afraid of the rest of the salad being overwhelmed. Also mixed in a little cold pasta. Absolutely delicious with the pasta and just the basil / olive oil.
This is a fast, easy, attractive and fairly tasty salad when I prepared it exactly as posted. Thus the four stars. There are only two of us so with the leftover basic recipe I made the following changed/additions for the next evening. To the greens I added a few slivers of thinly sliced red onion. To the dressing I added 1 clove of roasted garlic paste 1/4 tsp of dried Basil and Oregano and a tiny pinch of cayenne pepper. The addition of the spices to the dressing made it a little more Capreseish to my taste. Also, may I suggest preparing the dressing ahead in a small bowl and allow to sit while you prepare the main course. This allows the flavors to blend a little.
I used big spinach; I should have tried the baby spinach. However, I thought the spinach did take away from the Caprese salad, just a little bit.
Good salad but needs salt and pepper. I only use half of the balsamic vinegar as I found it too strong tasting with 2 tbsps.