RED, WHITE AND BLUE SALAD
The perfect blend of sweet and savory, this 4-ingredient, fruit and cheese salad is a mouthwatering addition to your 4th of July table!
Scroll down for the full recipe
Celebrate Independence Day with a burst of flavor and patriotic colors by indulging in a delightful combination of fresh blueberries, succulent strawberries, and creamy mozzarella. This unique salad pays homage to the vibrant hues of the American flag while offering a refreshing twist on traditional summer fare.
Not only is this salad visually stunning, but it also offers a symphony of tastes that will captivate the palates of your family and guests. The natural sweetness of the berries harmonizes with the mild creaminess of the mozzarella, creating a delightful balance. And when the balsamic vinegar comes into play, its tangy richness complements the sweetness, adding a layer of depth and complexity that will leave your loved ones craving for more.
If you’d like to make this recipe a bit more savory, swap out the strawberries for cherry tomatoes and add more garlic! If you’re in the mood for a sweeter, desert version of this dish, swap the mozzarella for mini marshmallows and drizzle with a bit of thinned-out cream cheese frosting and garnish with poppy seeds!
This recipe also makes an amazing twist on bruschetta! (A red, white and bruschetta, if you will.) I love to serve this with grilled sourdough baguette rounds or my homemade sourdough focaccia!
How To Make:
1. Wash, de-top and slice fresh strawberries into bite- sized pieces. Add to a large bowl.
(Strawberry tops go to my chickens for a summer treat!)
2. Wash, dry and add whole blueberries to the bowl.
3. Slice fresh mozzarella into bite-sized cubes. Be sure to separate cubes before adding to the fruit bowl. It's best to handle the cheese as little as possible once it's added to the fruit to prevent staining so the cheese remains as white as possible! You can also use un-marinated mozzarella pearls for this recipe, just be sure to strain any liquid!
4. Add mozzarella to the bowl and gently hand-toss. This helps incorporate everything together without bruising the fruit and mashing it all together. (No one wants a red white and blue salad to end up a squishy purple mess!)
5. Serve with balsamic vinaigrette and fresh basil. I make a balsamic vinaigrette with extra virgin olive oil, balsamic glaze, salt and pepper, garlic powder and splash of cold water. Shake together in a small mason jar and drizzle over this or any other savory salad.
Love and Hibiscus Everything,