Caprese Salad with Baby Spinach and Fried Egg (Easy High-Protein Lunch)

Caprese Salad with Baby Spinach and Fried Egg

Ripe tomato slices, creamy mozzarella, a bed of tender baby spinach and a perfectly cooked fried egg in the center, all scattered with fresh herbs, cracked black pepper and a drizzle of balsamic: this caprese salad with egg turns a classic Italian starter into a satisfying main course.

The tomatoes and mozzarella are layered in a ring around the egg, so every forkful gives you juicy, creamy, savory and tangy bites. A light dressing of olive oil and balsamic keeps things fresh, and a little creamy drizzle ties the layers together. The runny yolk acts like a rich, natural sauce.

It is ready in about 15 minutes and needs just one pan. Serve it for a light lunch, a quick brunch or an easy dinner on a warm day.

Why You’ll Love This Recipe

• Ready in 15 minutes. Only the egg needs cooking.
• Fresh and filling. Protein from the egg and cheese keeps you full, while spinach and tomato keep it light.
• Beautiful on the plate. The red, white and green ring around the egg looks impressive with almost no effort.
• Flexible. Easily swap herbs, greens or the type of egg.
• Great for summer. It is best with ripe, in-season tomatoes.

Ingredients

This recipe serves 2.

For the Salad

• 2 cups (60 g) fresh baby spinach
• 2 large ripe tomatoes, cut into ½-inch (1.2 cm) slices
• 8 oz (225 g) fresh mozzarella, sliced
• 2 large eggs
• 1 teaspoon olive oil or butter, for the pan

For the Dressing

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar or balsamic glaze
• 1 tablespoon plain Greek yogurt or a little cream (for the white drizzle)
• 1 teaspoon lemon juice
• Pinch of salt

For Finishing

• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley or basil
• 1 tablespoon grated Parmesan (optional)
• Freshly ground black pepper
• Flaky sea salt

Step-by-Step Instructions

Step 1: Prep the Ingredients

Wash and dry the spinach. Slice the tomatoes and mozzarella into even rounds. Pat both lightly with paper towels, as extra moisture can water down the dressing. Let the tomatoes sit at room temperature for 10 minutes, since they taste best when not ice cold.

Step 2: Make the Dressing

In a small bowl, whisk the olive oil, balsamic, lemon juice and a pinch of salt. In a second small bowl, stir the yogurt with a teaspoon of water until it is thin enough to drizzle. Set both aside.

Step 3: Fry the Eggs

Heat a small non-stick skillet over medium-low heat. Add the olive oil or butter. Crack in the eggs and cook gently for 3 to 4 minutes, until the whites are fully set and the yolks are still soft. Cover the pan for the last minute if you want the whites to set faster. Season with pepper.

Step 4: Arrange the Spinach

Divide the spinach between two plates, spreading it into a wide, even bed. Leave a small clear space in the center.

Step 5: Layer the Tomatoes and Mozzarella

Alternate overlapping slices of tomato and mozzarella around the plate in a ring, so the edges of the spinach peek out underneath. Season lightly with salt and pepper.

Step 6: Add the Egg

Carefully slide a fried egg into the center of each plate.

Step 7: Dress and Garnish

Drizzle the balsamic dressing over the tomatoes, mozzarella and spinach, then add the yogurt drizzle in thin lines. Scatter the chives, parsley and Parmesan over everything. Finish with cracked black pepper and a pinch of flaky salt. Serve right away.

Tips & Substitutions

Tips for the Best Salad

• Use ripe tomatoes. They are the star, so choose heavy, fragrant ones.
• Dry the mozzarella. This keeps the dressing from getting diluted.
• Cook the egg gently. Low heat gives tender whites with no crispy edges.
• Dress at the last minute. Spinach wilts quickly once it meets acid and oil.
• Serve right away. The egg is best while still warm.

Substitutions

• Spinach: Use arugula, mixed greens or baby kale.
• Mozzarella: Use burrata, bocconcini or ricotta salata.
• Egg: Use a poached or soft-boiled egg, or skip it for a classic caprese.
• Balsamic: Use red wine vinegar with a drop of honey.
• Yogurt drizzle: Use a little mayonnaise thinned with lemon juice, or a ranch-style dressing.
• Herbs: Use fresh basil, dill or tarragon.
• Parmesan: Use pecorino, or leave it off for a lighter plate.

Storage

• Refrigerator: This salad is best eaten right away. If you must store it, keep the components separate in airtight containers for up to 1 day.
• Make-ahead: Wash the spinach, slice the cheese and mix the dressing up to a day ahead. Slice the tomatoes and cook the egg just before serving.
• Leftover egg: A cooked egg can be refrigerated for up to 2 days and gently rewarmed.
• Freezer: Not recommended, as the tomatoes and mozzarella lose their texture.

Serving Suggestions

• Warm crusty bread or toasted sourdough to soak up the yolk and dressing
• A glass of chilled white wine, such as Pinot Grigio
• Sparkling water with lemon and mint
• Roasted potatoes or a small bowl of olives on the side
• Thin slices of prosciutto for extra savory flavor

Variations

• Pesto Caprese: Swirl a teaspoon of basil pesto over the tomatoes and cheese.
• Avocado Caprese: Add sliced avocado between the tomato and mozzarella.
• Bacon and Egg Salad: Top with crispy crumbled bacon.
• Spicy Version: Add a pinch of chili flakes or a drizzle of hot honey.
• Grilled Caprese: Briefly grill the tomato slices for a smoky, sweeter flavor.
• Vegan Option: Use sliced plant-based mozzarella, skip the egg and dress with olive oil and balsamic.

Frequently Asked Questions

What is caprese salad?

Caprese salad is a classic Italian dish of sliced tomatoes, fresh mozzarella and basil, dressed with olive oil and sometimes balsamic. It is named after the island of Capri.

Can I put an egg on caprese salad?

Yes. A fried, poached or soft-boiled egg adds protein and a rich yolk that acts as a natural sauce. It turns the salad into a full meal.

What tomatoes are best for caprese?

Choose ripe, in-season tomatoes that feel heavy for their size. Beefsteak, heirloom or vine-ripened tomatoes all work well.

How do I keep the salad from getting watery?

Pat the tomatoes and mozzarella dry, and add the dressing only just before serving. Salting the tomatoes lightly and letting them rest for a few minutes can also help.

Can I use burrata instead of mozzarella?

Yes. Burrata makes the salad even creamier. Place it in the center or tear it over the tomatoes before dressing.

Is this salad healthy?

It is a balanced option with protein, healthy fats from olive oil and cheese, and vitamins from spinach and tomatoes. For a lighter version, use part-skim mozzarella and less cheese.

Recipe Card

Caprese Salad with Baby Spinach and Fried Egg

Ingredients

• 2 cups (60 g) baby spinach
• 2 large ripe tomatoes, sliced
• 8 oz (225 g) fresh mozzarella, sliced
• 2 large eggs
• 1 teaspoon olive oil or butter
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar or glaze
• 1 tablespoon plain Greek yogurt or cream
• 1 teaspoon lemon juice
• Pinch of salt
• 2 tablespoons chopped chives
• 1 tablespoon chopped parsley or basil
• 1 tablespoon grated Parmesan (optional)
• Black pepper and flaky sea salt

Instructions

1. Wash the spinach. Slice the tomatoes and mozzarella and pat them dry.
2. Whisk the olive oil, balsamic, lemon juice and salt. Thin the yogurt with a little water for drizzling.
3. Fry the eggs in a little oil over medium-low heat for 3 to 4 minutes, until the whites are set and the yolks are soft.
4. Spread the spinach on two plates.
5. Arrange alternating slices of tomato and mozzarella in a ring over the spinach.
6. Place a fried egg in the center of each plate.
7. Drizzle with the balsamic dressing and yogurt, then top with chives, parsley, Parmesan, pepper and flaky salt. Serve immediately.