Spinach Salad (or Arugula) with Olive Tapenade, Sun‑Dried Tomatoes, Fresh Cherry Tomatoes & Mozzarella

Overview

Some salads are just… salads, and then there are salads that feel like they belong on a sunny patio somewhere along the Mediterranean. This one definitely falls into the second category. It’s bright and bold, with the kind of flavors that wake everything up — the briny punch of olive tapenade, the sweet chewiness of sun‑dried tomatoes, and the juicy pop of fresh cherry tomatoes. The mozzarella cubes add this soft, creamy balance that ties everything together without making it heavy. What I love most is how effortlessly it comes together. It looks colorful and intentional, but it’s honestly just tossing a few really good ingredients into a bowl. It’s the perfect “I want something fresh but still interesting” kind of meal. The fresh dressing takes it even further: a simple mix of olive oil, garlic, and lemon that brightens everything without overpowering the bold flavors already in the bowl. It’s the kind of salad that looks impressive, tastes amazing, and comes together in minutes — basically my dream combination.

 Ingredients

• 4 cups fresh spinach or arugula

• 2 tablespoons Gusta Black Olive Tapenade

• 1/3 cup sun‑dried tomatoes, sliced

• 1 cup fresh cherry tomatoes, halved

• 1 cup Belgioioso Fresh Mozzarella Cheese, cubed

• Salt and pepper, to taste

For the olive oil, garlic & lemon dressing:

• 2 tablespoons Bono 100% Italian Organic Extra Virgin Olive Oil

• 1 clove garlic, finely minced

• 1 tablespoon fresh Tuscanini 100% Lemon Juice

• 1/2 teaspoon lemon zest (optional but so good)

  
  

Directions

1. Make the dressing: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, and lemon zest. Add a pinch of salt and pepper.

2. Prep the base: Add the fresh spinach to a large bowl.

3. Add the tapenade: Spoon the olive tapenade over the spinach.

4. Layer the toppings: Add the sun‑dried tomatoes, cherry tomatoes, and mozzarella cubes.

5. Dress the salad: Drizzle the lemon‑garlic dressing evenly over the top.

6. Season: Add a little more salt and pepper if needed.

7. Toss gently: Mix everything just enough to coat the spinach without crushing the tomatoes.

8. Serve immediately: Best when the spinach is crisp, the tomatoes are juicy, and the mozzarella is cool and creamy.