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Red, White and Blue Summer Salad

10 reviews
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Emily Falke, Santa Barbara, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 03, 2023

In this dish, I combine traditional Caprese salad flavors with summer peaches and blueberries. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California

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Test Kitchen tips
  • White balsamic vinegar keeps the colors bright in this sweet-salty salad.
    • Test Kitchen Approved

    Red, White and Blue Summer Salad

    Contest Winner
    10 reviews
    Prep Time 25 min
    Yield 12 servings

    Ingredients

    • 2/3 cup extra virgin olive oil
    • 1/2 cup julienned fresh basil
    • 1/3 cup white balsamic vinegar
    • 1/4 cup julienned fresh mint leaves
    • 2 garlic cloves, minced
    • 2 teaspoons Dijon mustard
    • 1 teaspoon sea salt
    • 1 teaspoon sugar
    • 1 teaspoon pepper
    • 2 cups cherry tomatoes
    • 8 cups fresh arugula
    • 1 carton (8 ounces) fresh mozzarella cheese pearls, drained
    • 2 medium peaches, sliced
    • 2 cups fresh blueberries
    • 6 ounces thinly sliced prosciutto, julienned
    • Additional mint leaves
    Text Ingredients

    Directions

    1. In a bowl, whisk first 9 ingredients. Add tomatoes; let mixture stand while preparing salad.
    2. In another large bowl, combine arugula, mozzarella, peaches, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

    Nutrition Facts

    1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g protein.

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