This caprese salad is a tasty combination of fresh spinach, juicy tomatoes, and creamy mozzarella, this no-cook dish is impressive enough to serve at a large gathering, but so easy you’ll want to make it for lunch on a weekday, with the addition of hearty white beans for a double-whammy of protein.
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) white wine vinegar
2 cloves garlic, minced
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
Pinch of red pepper flakes
3 cups (750 ml) baby spinach
2 cups (500 ml) cherry tomatoes, halved
1 cup (250 ml) cooked pea beans (navy beans)
200 g mozzarella pearls
¼ cup (60 ml) fresh basil, finely chopped
Freshly ground black pepper, to taste
Extra basil leaves, to garnish
Swap the white wine vinegar for balsamic vinegar to enjoy a sweeter flavour profile.
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