This Italian Caprese Quinoa Salad with Balsamic Vinaigrette is fresh, full of flavor, and perfect for summer. Fluffy quinoa, juicy cherry tomatoes, creamy mozzarella cheese pearls, and fresh basil pair with other veggies to make this a simple and filling salad. Make it for a light and healthy summer dinner, a week of meal prep, or bring it to summer parties.
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Why You Need to Make This Recipe
- Great summer dinner: It's a delicious light meal for summer. Perfect for hot days.
- Versatile: Make for a light meal, a week of healthy lunch meal prep, or take to a summer barbecue or outdoor gathering.
- Fresh and simple ingredients: It has just the right combination of flavor and freshness! Plus, it's filling yet light.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Caprese Quinoa Salad Ingredients
- Quinoa: a base grain that has protein and makes this salad hearty.
- Zucchini: Raw zucchini spirals or diced pieces add delicious crunch and freshness.
- Cherry tomatoes: Cherry or grape tomatoes add a slight sweetness and beautiful color.
- Cucumbers: Add more fresh flavor, fiber, and delicious crunch.
- Roasted red peppers: I use jarred roasted red peppers for ease. They add amazing flavor.
- Mozzarella cheese pearls: Creamy and delicious little bites that are a staple of caprese salad (and this caprese spinach salad!)
- Pine nuts: A delicious crunch!
- Parsley and fresh basil (not shown): Add these fresh herbs to take the flavor over the top.
Lemon Balsamic Vinaigrette Ingredients
- Garlic powder: I like using garlic powder in place of fresh garlic cloves when making vinaigrettes (just like in my red wine vinaigrette). It helps to not overpower the dressing.
- Extra virgin olive oil: The base of the vinaigrette. Avocado oil may also be used.
- Honey: Adds a slight sweet flavor that balances out the acidity.
- Lemon: Lemon juice adds a bright, fresh flavor.
- Balsamic vinegar: The perfect vinegar to add to this vinaigrette, as it balances sweetness and acid.
- Salt and black pepper: Must-have seasonings for any dressing.
See recipe card for quantities.
How to Make Italian Quinoa Caprese Salad
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1: Prepare the Salad Ingredients.
Cook the quinoa according to the package directions. Clean all of the produce and chop the cucumbers and zucchini into small pieces. Halve the tomatoes. Add the ingredients to a large bowl.
Step 2: Make the Vinaigrette
In a small mason jar, combine the vinaigrette ingredients. Shake well.
Step 3: Combine the Salad
Pour the vinaigrette over the veggies and stir gently. Serve.
Hint: Double the vinaigrette recipe if you are planning on making this Italian quinoa salad ahead. The cooked quinoa will soak up the vinaigrette as it is stored. Add more balsamic vinaigrette when serving later.
Substitutions
- Other grains - couscous, farro, or orzo work well in place of quinoa.
- Other vinegar - use lemon vinegar or red wine vinegar in place of balsamic.
- Dairy-free - omit mozzarella cheese
Variations
- High-protein - add your favorite cooked protein like grilled chicken, garlic butter shrimp, or air fryer salmon bites.
- Mediterranean - swap mozzarella for feta and toss in some kalamata olives. Use oregano in place of basil.
- Boost of healthy fats - add chopped avocado for some healthy fats.
See this spinach quinoa salad or this salmon quinoa salad on my website for another variation of quinoa salad.
Equipment
You can cook quinoa on the stovetop in about 20 minutes. I prefer to use my Zojirushi rice cooker.
Storage
Store leftover salad ingredients in an airtight container in the refrigerator for up to 5 days.
Freezing is not recommended.
Top Tip
Add protein for a full week of healthy lunch meal prep! I prefer either my meal prep chicken or air fryer shrimp.
Recipe FAQs
Yes. You can make it up to 4 days in advance. Double the vinaigrette to add more as the quinoa does tend to soak up the dressing as it is stored.
Either! If serving immediately, the quinoa will add a bit of warmness (which is what I love about this winter cauliflower salad).
If stored properly, this Italian quinoa salad will store in the refrigerator for up to 5 days.
Other Fresh Summer Salads to Try!
Looking for other recipes like caprese quinoa salad? Try these summer salads:
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Fresh Italian Caprese Quinoa Salad
Ingredients
Salad Ingredients
- 1 cup dry quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumbers diced
- ½ cup roasted red peppers diced
- 1 cup raw zucchini diced or chopped spirals
- ⅓ cup fresh basil chiffonade
- ¼ cup fresh parsley chopped
- ¼ cup pine nuts
- ½ cup mozzarella pearls
Lemon Balsamic Vinaigrette
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 1 large lemon juiced
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- 1 drizzle honey
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Cook the quinoa according to package directions. While the quinoa is cooking, wash and prep all of the veggies.1 cup dry quinoa
- Chop all of the veggies into small pieces. Halve the tomatoes and add to a large bowl. Add the pine nuts and mozzarella cheese pearls.1 cup cherry tomatoes, 1 cup cucumbers, ½ cup roasted red peppers, 1 cup raw zucchini, ⅓ cup fresh basil, ¼ cup fresh parsley, ¼ cup pine nuts, ½ cup mozzarella pearls
- In a small mason jar, combine the vinaigrette ingredients. Shake gently to combine.⅓ cup olive oil, ¼ cup balsamic vinegar, 1 large lemon, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, 1 drizzle honey, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour the vinaigrette over the veggies and stir gently to combine.
Notes
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