Red, White and Blueberry Summer Salad

By the first week of July, my basil and mint plants are growing faster than I can cut them back. I love using fresh herbs in dishes like this red, white and blueberry summer salad, where the herb amounts are closer to handfuls than tablespoons.

This fresh stunner is built for a Fourth of July potluck with ripe cherry tomatoes, milky mozzarella pearls and a heap of blueberries piled over peppery arugula. A white balsamic vinaigrette goes over everything right before serving so the leaves stay crisp.

What keeps the bowl from leaning too fruity is contrast. Salty prosciutto and black pepper push against the honeyed peaches and berries, while the arugula’s bite keeps every forkful lively. Serve it at a Fourth of July cookout or on any night you can find a peach that gives slightly under your thumb and smells like the height of summer.

Ingredients for Red, White and Blueberry Summer Salad

• Vinaigrette: Extra virgin olive oil, fresh basil, white balsamic vinegar, fresh mint, garlic, Dijon mustard, sea salt, sugar and pepper come together in a bright herb-flecked dressing. Feel free to sub your favorite store-bought or homemade salad dressing.
• Cherry tomatoes: While you build the rest of the salad, cherry tomatoes go into the dressing first and soak up flavor, softening slightly and lending their juices back to the vinaigrette. Grape tomatoes would also be good.
• Fresh arugula: Arugula forms the leafy base, its peppery bite standing up to the rich prosciutto and creamy cheese. Wash it well and spin it thoroughly dry so the dressing clings instead of sliding off wet leaves.
• Fresh mozzarella cheese pearls: These little spheres of fresh mozzarella supply the white in the red, white and blue theme, along with a mild, milky creaminess. Drain them well so excess liquid doesn’t dilute the dressing on the plate.
• Peaches: Ripe peaches bring a juicy sweetness that plays off the salty prosciutto and tangy dressing. Choose fruit that yields slightly to a gentle squeeze and smells fragrant at the stem end, and slice it just before serving so the flesh doesn’t brown.
• Fresh blueberries: Blueberries scatter bursts of tart-sweet juice throughout. Pick plump, firm berries with a silvery bloom.
• Prosciutto: Thin ribbons of prosciutto weave salty, savory depth through the sweet fruit and peppery greens. Slicing it julienne lets it drape over everything.
• Additional mint leaves: A final scattering of whole mint leaves adds herby flavor inside and a fresh finish on top. Tear any larger leaves so they’re easy to eat, or leave small ones whole as a pretty garnish.

Directions

Step 1: Whisk the vinaigrette and add the tomatoes

In a bowl, whisk together the oil, basil, vinegar, mint, garlic, mustard, salt, sugar and pepper. Add the tomatoes; let the mixture stand while preparing the salad.

Step 2: Combine the salad and dress it

In another large bowl, combine the arugula, mozzarella, peaches, blueberries and prosciutto. Pour the tomato mixture over the top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Red, White and Blueberry Summer Salad Variations

• Go meatless: Skip the prosciutto and scatter toasted pine nuts or white beans over the top instead.
• Reach for burrata: Swap in a ball of burrata for the mozzarella and tear it over the assembled salad just before serving. Its creamy center spills into the greens, almost like a second dressing.
• Grill the peaches: Halve the peaches, brush the cut sides with a little oil, sear them on a hot grill until caramelized, then slice. The smoke and concentrated sugar give the salad a deeper, late-summer character.
• Change the stone fruit: Substitute nectarines, plums or even halved apricots for the peaches, depending on what’s ripest at the market. Each brings its own balance of sweetness and tartness against the peppery arugula.
• Make it a meal: Toss in a cup of cooked farro or quinoa and a handful of arugula’s heartier cousin, baby kale, to turn the salad into a more filling lunch. The grains soak up the vinaigrette.
• Add a little crunch: Top the finished salad with toasted sliced almonds or candied pecans for a crunchy texture.

How to Store Red, White and Blueberry Summer Salad

Once dressed, the salad is best eaten right away. If you have any leftovers, they will remain acceptable (depending on your salad standards) in an airtight container in the fridge for about a day.

Can you make the summer salad in advance?

You can’t assemble the whole thing ahead without the arugula going limp, but almost every component is easy to prep in advance and combine at the last minute. The vinaigrette keeps in a jar in the fridge for up to three days (just shake well before serving). Wash and dry the arugula and rinse the blueberries up to two days in advance, and slice the peaches only when you’re ready to toss everything together so they don’t brown.

Red, White and Blueberry Summer Salad Tips

What other types of greens can you use for the red, white and blue summer salad?

Arugula is a standout choice for the red, white and blue summer salad thanks to its peppery bite, but it’s easy to swap in other greens depending on what you have. For a milder, more delicate base, substitute baby spinach or a spring mix for the arugula, or swap in tender watercress if you still want some of that signature pepperiness. Heartier greens like baby kale also work and stand up especially well if you’re making the salad a little ahead, since it wilts more slowly once dressed.

What else can you serve with this summer salad?

This summer salad works well with almost anything off the grill. Serve it with grilled chicken breasts, salmon or steak for a fuller dinner, or set it next to a margherita pizza or some crusty bread for a casual summer spread. Because it already has fruit, cheese and prosciutto built in, it’s also a natural fit on an appetizer table next to an antipasto platter.

What other types of cheese can you use for this salad?

If fresh mozzarella pearls aren’t available for the red, white and blue summer salad, any fresh mozzarella will do. Buy a larger ball or log of fresh mozzarella and tear or cube it into bite-sized pieces, or swap in small bocconcini and halve them so they’re easy to spear. Drain whatever form you use, since excess liquid dilutes the vinaigrette.

Can you use regular balsamic vinegar instead of white balsamic for the vinaigrette?

You can use regular balsamic vinegar in the red, white and blue summer salad, though it will change the look more than the taste. Substitute dark balsamic for the white balsamic and the dressing will turn a deeper brown, which can dull the bright reds and blues that give the salad its name. If the color matters to you, stick with white balsamic or swap in a light-colored white wine vinegar with a pinch of extra sugar.