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spring mozzarella salad on a white plate with fork on right side.

Spring Mozzarella Salad

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By Kalvin Pugh

Last Updated:

Spring is here! That means it’s time for lighter fare. This makes for an easy and filling salad that will satisfy the need for light and tasty lunches. To take it to-go, combine everything but the dressing in a bowl and add dressing when ready.

Serving: 1
Serves: 1

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Prep time: 10 minutes
Cook time: 10 minutes

Spring mozzarella salad ingredients

  • 1 thick slice of bread, cut into one-inch cubes (I used sourdough)
  • 1 cup spinach leaves
  • 3 ounces cherry tomatoes
  • 1/4 of a red onion
  • 3 ounces mozzarella pearls
  • 2 sprigs of basil
  • Salt and pepper to taste

Dressing

  • 1 teaspoon red wine vinegar
  • 1 teaspoon olive oil
  • 1/4 garlic clove, finely chopped
  • 1/8 teaspoon dried oregano

Prep and cooking directions

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.Place the bread in a single layer on the sheet and bake for 10-12 minutes until golden brown and crunchy and allow to cool.In a large bowl, whisk all the dressing ingredients and season with salt and pepper.Add the spinach, tomatoes, onion, mozzarella, and basil. Toss to combine. Top with bread and enjoy!

Nutrition facts

Per serving

  • calories: 432
  • carbohydrate: 35g
  • cholesterol: 46mg
  • fiber: 7g
  • monounsaturated fat: 3g
  • potassium: 1103mg
  • protein: 25g
  • saturated fat: 11g
  • sodium: 683mg
  • total fat: 21g
  • trans fat: 0g

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