Spinach Caprese Salad is easy to make, light, refreshing, and has that perfect amount of tang! Soft mozzarella, juicy sweet tomatoes, and chiffonade-cut spinach tossed in a bright dressing can be enjoyed immediately or meal-prepped a day in advance.
Grab the spinach, stack each leaf on top of one another, roll the stack, and cut thin strips, creating chiffonade spinach cuts.
Add the mozzarella pearls, tomatoes, and spinach in a large bowl, and set aside.
MAKE DRESSING:
Add all the dressing ingredients in a mixing bowl—lemon juice, olive oil, salt, pomegranate molasses, and basil, and mix until an emulsified dressing forms. I like to mix for about a solid minute. This helps puncture the basil and ensures the salt is evenly distributed throughout the dressing.
TO FINISH:
Drizzle about ¼ cup of the dressing over the salad and gently toss until each ingredient is generously coated well.