Steak and Spinach Caprese Salad with Herbed Chickpeas and Balsamic Vinaigrette

This steak and spinach Caprese salad takes the classic Italian combination to the next level. We’ve swapped basil for fresh spinach, added protein-rich steak and crispy roasted chickpeas and finished it all with a creamy balsamic dressing. It’s a complete meal in a bowl that’s perfect for a satisfying dinner.

Caramelized shallots add sweetness, while garlicky ciabatta croutons provide crunch. Juicy grape tomatoes and fresh mozzarella keep the Caprese spirit alive. Every bite is a balance of textures and flavors that will make this salad a new favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

6 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F and adjust a rack to the top position. Drain and rinse the chickpeas, then pat them very dry with paper towels. Halve, peel and cut the shallot into ½-inch-thick wedges. On a baking sheet, toss the chickpeas and shallot with a drizzle of cooking oil, half the Italian seasoning and salt and pepper to taste. Roast on the top rack for 11 minutes.
2. While the chickpeas roast, wash and dry the produce. Halve the grape tomatoes and dice the fresh mozzarella into ½-inch cubes. In a small bowl, toss the tomatoes with the balsamic vinegar, sugar and a pinch of salt. Set aside.
3. Halve the ciabatta lengthwise, then cut into ¾-inch strips. Tear the strips into rough cubes. In a large bowl, toss the ciabatta cubes with 2 tablespoons olive oil, garlic powder, salt and pepper. After the chickpeas and shallot have roasted for 11 minutes, remove the baking sheet from the oven and push the chickpeas and shallot to one side. Carefully add the seasoned ciabatta cubes to the empty side. Return the sheet to the top rack and roast until the croutons are golden and crispy, about 7-9 minutes more. Transfer everything to the large bowl used for the croutons to cool. Wipe out the bowl.
4. Remove the tomatoes from their marinade and set aside, leaving the marinade in the small bowl. Whisk the mayonnaise and Dijon mustard into the marinade until smooth. Slowly whisk in the remaining 4 tablespoons olive oil, drizzling a little at a time, until the dressing is creamy. Season with salt and pepper. Reserve about 1½ tablespoons of the dressing for serving.
5. Add the spinach to the large bowl with the cooled chickpeas, shallot and croutons. Toss with the remaining dressing until evenly coated.
6. Divide the salad among plates. Top with the diced mozzarella and marinated tomatoes. Drizzle with the reserved dressing and season with additional salt and pepper. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin, ribeye or flank steak. Adjust cooking time based on thickness and desired doneness.

How do I make this salad vegetarian?

Simply omit the steak and add extra chickpeas or another protein like grilled tofu or tempeh.

Can I prepare any components in advance?

Yes, you can roast the chickpeas, shallot and croutons up to a day ahead. Store them separately at room temperature. The dressing can also be made ahead and refrigerated.