Easy Spinach Salad with Mozzarella & Tomato (Pepperoni Option!)

This Easy Spinach Salad with Mozzarella, Tomato, and optional Pepperoni is my kind of quick, healthy, and delicious lunch! It features a bed of fresh baby spinach topped with juicy cherry tomatoes, creamy mozzarella, sharp red onion, and savory pepperoni or salami, all tossed in a simple Italian-inspired lemon vinaigrette. I love how quickly this Spinach Salad comes together – practically zero cooking involved – making it perfect for a speedy lunch or a light dinner, especially on these beautiful spring days!  

Why You’ll Love This Spinach Salad

• Quick and Easy: Ready in just about 10 minutes – perfect for busy schedules!
• Fresh and Flavorful: Packed with fresh spinach, juicy tomatoes, creamy mozzarella, and a zesty dressing.
• Healthy and Satisfying: A balanced salad with greens, protein (from cheese/meat), and healthy fats.
• No-Cook Meal: Ideal for warm weather or when you don’t want to turn on the stove.
• Customizable: Easily add or swap ingredients to suit your taste.

Ingredients for Spinach Salad with Mozzarella, Tomato & Pepperoni

Here’s what you’ll need to make this quick and flavorful salad. The full list with measurements is in the recipe card below.

Salad Base

• Baby spinach, roughly chopped (Greens)
• Mixed cherry or grape tomatoes (red and orange), halved (Vegetable)  
• Small red onion, minced (Vegetable)
• Diced Mozzarella, or fresh Mozzarella balls (ciliegine/bocconcini) (Dairy)  
• Chopped Pepperoni or salami slices (to taste) (Meat) (See Variations for alternatives)

Dressing

• Olive oil (extra virgin recommended) (Oil)
• Lemon juice (or white wine vinegar) (Acid)  
• Salt (Seasoning) (Added based on standard practice)
• Fresh cracked black pepper (to taste) (Spice) (Added based on standard practice)
• Italian seasoning (Spice Blend)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the savory kick the pepperoni adds to this Spinach Salad, but it’s incredibly versatile:

• Vegetarian: Simply omit the pepperoni/salami for a delicious vegetarian salad. Add chickpeas or white beans for protein.
• Different Meat: Use chopped cooked chicken, turkey breast, or even crispy bacon bits instead of pepperoni/salami. Turkey or beef pepperoni/salami are great options too!
• Add More Veggies: Include sliced cucumber, bell peppers, artichoke hearts, or olives.
• Different Cheese: Use crumbled feta or goat cheese instead of mozzarella for a tangier flavor.
• Add Nuts/Seeds: Sprinkle with toasted pine nuts, sunflower seeds, or slivered almonds for crunch.
• Creamy Dressing: Swap the vinaigrette for a creamy Italian or Ranch dressing if preferred.

How to Make Spinach Salad with Mozzarella, Tomato & Pepperoni

Making this fresh Spinach Salad takes just a few simple steps:

Make the Dressing

1. First, I make the simple dressing. In a mason jar with a tight-fitting lid (or a small bowl), I combine the olive oil, lemon juice (or white wine vinegar), salt, pepper, and Italian seasoning.  
2. I shake the jar vigorously (or whisk well in the bowl) until the dressing is well combined and emulsified.

Assemble the Salad

1. In a large salad bowl, I place the roughly chopped baby spinach.
2. I add the halved cherry tomatoes, minced red onion, diced mozzarella (or mozzarella balls), and the chopped pepperoni or salami (if using).

Combine and Serve

1. I pour the desired amount of the prepared dressing over the salad ingredients. I usually start with about half and add more if needed.
2. I gently toss everything together until the spinach and other ingredients are lightly coated with the dressing.
3. I taste the Spinach Salad and adjust seasoning with more salt or pepper if necessary.
4. Serve immediately!

Tips and Tricks for the BEST Spinach Salad

Here are my secrets for making this Spinach Salad truly exceptional:

• Use Fresh Baby Spinach: It’s tender and requires less prep than mature spinach. Make sure it’s washed and thoroughly dried.
• Good Quality Mozzarella: Use fresh mozzarella balls (ciliegine or bocconcini) or dice a block of low-moisture mozzarella yourself for the best flavor and texture.
• Mince Onion Finely: Mincing the red onion ensures its flavor distributes without overpowering. Soaking minced onion in ice water for 10 mins can mellow its bite.
• Dress Just Before Serving: Toss the salad with the dressing right before serving to prevent the spinach from wilting.
• Adjust Dressing: Taste the dressing before adding it to the salad; you might prefer more lemon, oil, or seasoning.

How to Serve

This Spinach Salad with Mozzarella, Tomato & Pepperoni is perfect served as:

• A Quick Lunch: A satisfying and healthy meal on its own.
• A Light Dinner: Pair it with some crusty bread or a cup of soup.
• A Side Salad: A flavorful accompaniment to pasta dishes, grilled chicken, or pizza.
• Meal Prep: Keep the dressing and salad components separate and combine just before eating for work or school lunches.

Serve immediately after tossing.

Make Ahead and Storage

This salad is best assembled just before serving. However, you can prep components ahead:

• Dressing: Make the dressing up to 3-4 days in advance and store it in an airtight container in the refrigerator. Whisk or shake well before use.
• Salad Components: Wash and dry spinach, halve tomatoes, dice onion, cube mozzarella, and chop pepperoni up to a day ahead. Store them separately in airtight containers in the refrigerator.
• Storage: Leftover dressed salad will become soggy quickly. It’s best to store undressed salad components separately and dress individual portions as needed.

FAQs about Spinach Salad with Mozzarella

• Can I use a different kind of lettuce?
  • Yes! Mixed greens, romaine, or arugula would also work well as a base for this salad.
• What if I don’t like pepperoni?
  • Simply omit it for a delicious vegetarian Spinach Salad, or substitute with another protein like grilled chicken, chickpeas, or crispy bacon (see Variations).
• Is this salad keto-friendly?
  • It can be! Use full-fat mozzarella, ensure pepperoni/salami is low-carb, and check the carb count of tomatoes and onions. It’s naturally low-carb, but adjust portions based on your specific keto macros.

Enjoy this fresh, flavorful, and incredibly easy Spinach Salad with Mozzarella, Tomato & Pepperoni! It’s a perfect quick meal or side dish.

Spinach Salad with Mozzarella, Tomato & PepperoniSpinach Salad with Mozzarella, Tomato & Pepperoni

• Author: Caoimhe Byrne
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 1x
• Category: Salad, Lunch, Side Dish
• Cuisine: Italian-Inspired, American

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Description

 

This spinach salad is healthy and delicious – So simple and perfect for a quick lunch! Features baby spinach, fresh mozzarella, cherry tomatoes, and pepperoni tossed in a light lemon vinaigrette.  

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Ingredients

Scale 1x2x3x

For the Salad:

• 3 cups fresh baby spinach, roughly chopped
• 1/2 lb (220g) mixed cherry or grape tomatoes (red and orange recommended), halved  
• 1/2 small red onion, minced
• 1 1/2 cups diced fresh mozzarella (or fresh mozzarella balls/pearls)
• Chopped pepperoni or salami slices, to taste (about 1/4 – 1/2 cup chopped)

For the Lemon Vinaigrette Dressing:

• 1/4 cup olive oil
• Juice of 1/2 lemon (or white wine vinegar)
• Pinch of salt (or to taste)
• 1/2 teaspoon Italian seasoning
• Black pepper, freshly cracked (optional, to taste)

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Instructions

• Make the Dressing: In a small jar with a tight-fitting lid or a small bowl, combine the olive oil, lemon juice (or white wine vinegar), salt, and Italian seasoning. Season with black pepper, if desired. Seal the jar and shake vigorously (or whisk well in the bowl) until the dressing is well combined and emulsified.  
• Prepare Salad Ingredients: Roughly chop the baby spinach. Halve the cherry/grape tomatoes. Mince the red onion. Dice the mozzarella (if not using balls/pearls). Chop the pepperoni or salami.
• Combine Salad: In a large salad bowl, combine the chopped spinach, halved tomatoes, minced red onion, mozzarella, and chopped pepperoni/salami.  
• Dress and Toss: Pour the desired amount of dressing over the salad ingredients. Toss gently until everything is evenly coated.
• Serve: Serve the spinach salad immediately.

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Notes

• Spinach: Baby spinach is tender and works well raw.
• Mozzarella: Fresh mozzarella (balls, pearls, or diced log) provides the best texture.
• Meat: Use pepperoni or salami, or omit for a vegetarian version.
• Dressing: Adjust the amount of lemon juice or seasoning to your taste. Start with a smaller amount of dressing and add more as needed.
• Storage: This salad is best enjoyed immediately after dressing, as the spinach will wilt over time. If prepping ahead, store the dressing and salad components separately.