Caprese Tossed Salad
Gluten Free Living – 2024
Caprese Tossed Salad is absolutely scrumptious! This delectable salad starts out with the ingredients for Caprese Salad. But it adds a few other vegetables and a lot of fresh spinach and arugula to make it into a Tossed Salad that delights the palate. The “salad dressing” is incredibly easy too. It’s sprinkled with salt and pepper, then glazed with Balsamic Vinegar and Olive Oil. The outcome is fantastic!
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I enjoy the ingredients for Caprese Salad anyway, but this recipe takes it to a new, wonderful level! I took it to our Community Group’s potluck in April along with Pork Chop Supper (which includes boneless pork chops, potatoes and carrots in a delicious gravy.) Everyone raved over all the fun sides and main dishes at that potluck, including these two dishes.
I used yellow and red grape tomatoes in the recipe, but if you prefer the larger tomatoes, those can certainly be substituted. My husband enjoys salad and he enjoyed his fill of this one. I took a 9×13″ glass baking dish of the salad, but also made quite a bit more for us! Yes, it was spectacular.
The fresh basil, balsamic vinegar and simple seasonings like salt and pepper make Caprese Tossed Salad all you could ask for! If you have a garden, this is a great way to use up some of those garden vegetables! If you like Caprese-style recipes, you’ll love this amazing salad.
Caprese Tossed Salad is scrumptious.
The salad has a very simple salad dressing that includes salt, pepper, balsamic vinegar, olive oil and fresh basil.
Here the salad is all stirred up.
Here’s what I did.
I used these ingredients.
Place spinach and arugula in a 9×13″ glass baking dish or a large salad bowl.
Peel cucumber; use the tines of a fork to score the cucumber on all sides.
Slice cucumber and place on top of salad mix.
Add julienned bell peppers: orange, yellow and red.
Add diced red onion.
Add red and yellow grape tomato halves.
Sprinkle with salt and pepper. Spread basil strips over top of salad.
Top with mozzarella pearls; drizzle with balsamic vinegar and olive oil.
You can make this salad and serve it out of a large plate as well.
Allow salad to set cup 15 minutes before serving. Serve immediately or refrigerate up to a few hours until ready to serve.
Eat and enjoy.
Caprese Tossed Salad is irresistible. It pairs well with any main dish. I served it with Pork Chop Supper.
Here’s the recipe.
CAPRESE TOSSED SALAD
(My own concoction)
Caprese Tossed Salad
Equipment
- 1 9×13" glass baking dish or large salad bowl
- 1 sharp knife
- 1 cutting board
- measuring spoons
- measuring cups
Ingredients
- 10 oz. arugula spinach mix
- 1 large cucumber peeled and tined with a fork on all sides; sliced
- 1 cup yellow grape tomatoes halved
- 1 cup red grape tomatoes halved
- 1/2 large red bell pepper julienned
- 1/2 large orange bell pepper julienned
- 1/2 large yellow bell pepper julienned
- 1/4 cup red onion very finely diced
- 8 oz. mozzarella cheese pearls
- 1/4 cup fresh basil leaves cut in thin strips
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
Instructions
- Arrange spinach-arugula mix on a platter, serving plate or salad bowl.
- Top with cucumbers, tomatoes, bell peppers, red onion and mozzarella cheese pearls.
- Sprinkle mixture with salt, pepper and basil.
- Drizzle the salad with oil and vinegar and allow to stand at least 15 minutes before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
If you enjoy Caprese Salad, you’ll love it in a tossed salad form.
Caprese Tossed Salad has the perfect blend of flavors.
This salad is healthy, low calorie and gluten free.
You may also enjoy these delicious recipes!
Chopped Cucumber Caprese Salad
Tomato Avocado Mozzarella Salad
Buttermilk Cucumber Tomato Salad
