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This Strawberry Blueberry Salad with balsamic vinaigrette is a perfectly refreshing blend of crisp greens, fresh fruit, and mozzarella that is great for light spring meals and summer cookouts. It’s colorful, easy to prepare, and is ready to eat in 15 minutes!
Love bright and fresh spring salads? You’ll enjoy my recipes for Strawberry Bacon Salad with Spring Greens and Greek Cucumber Salad with Marinated Feta.
Why You’ll Love This Recipe
- Taste: What sets my strawberry blueberry salad recipe apart is the herb balsamic vinaigrette which adds acidity and sweetness complimenting both berries. (You’ll enjoy similar flavors in my beet napoleons with balsamic vinaigrette, too!)
- Freshness: This is a great way to enjoy berries at their freshest and most delicious while in season.
- Presentation: This salad is just plain beautiful to look at, with its eye-catching colors making it perfect to serve at a party or potluck.
- Versatility: Customize this to your liking by adding favorite fruits, nuts, and seeds, and enjoy!
- Ease of Preparation: The salad is very easy to make by simply combining the ingredients in a large bowl and tossing with the dressing, making it a great option for a quick meal.
Ingredients
A visit to your local farmer’s market or green grocer will satisfy the fresh ingredients for this perfect summer salad. Grab these key ingredients, and you’ll be ready to make this strawberry blueberry salad in a snap!
- Fresh Greens: Be sure to purchase the absolute freshest leaves for the crunch factor. I also add some baby spinach for extra greens.
- Tomatoes: I like to use both cherry tomatoes and Campari tomatoes. The cherry tomatoes add color, while the Campari tomatoes are sweet and meaty and pair perfectly with the balsamic vinaigrette.
- Fresh Berries: Of course, you’ll need fresh strawberries and blueberries to complete this colorful salad! Choose berries that are firm and juicy with no soft spots.
- Ciliegine Mozzarella Balls: These are easy to slice and add a caprese-ish vibe. Burrata may also be used.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Red Onion: sliced paper thin, this sharp vegetable still lends crunch, surprising sweetness, and is a pop of color for visual appearance.
- Other sweet berries: fresh raspberries or blackberries are equal substitutes for strawberries and blueberries.
- Other summer fruits: halved cherries, apricots, and plums good substitutes for berries in general.
- Blue cheese crumbles: is balanced instantly by the sugar in the fruits while adding a strong, pungent smell and a sharp, salty flavor.
- Honey goat cheese crumbles: offers an altogether creamy and tangy profile which compliments the sweetness of the berries.
- Feta crumbles: adds a salty, tangy flavor to the salad and pairs well with the acidity of the balsamic vinegar.
How to Make Strawberry Blueberry Salad
- Wash the strawberries super well. Once clean, turn out onto paper toweling or a large kitchen towel to dry. Alternatively, run through a salad spinner.
- When the berries are largely dry, hull and slice them in half. For larger berries, slice into fourths lengthwise. Place into a large bowl that will eventually be used to toss in. Set aside.
- Wash the blueberries very well. Turn out onto paper towels or a large kitchen towel to dry. Alternatively, run through the salad spinner. Add to the bowl of strawberries.
- Slice the ciliegine into thirds. If you prefer to halve instead, that’s fine, too. If you can’t find ciliegine, use a ball of fresh mozzarella (or burrata just before serving) in lieu if necessary. Set aside.
- Wash and dry the salad greens as well as the baby spinach, running it through a salad spinner to dry. The vinaigrette will not adhere to wet leaves, so make sure to dry thoroughly. Assemble the leaves in a very large bowl separate to the berries. Top with the ciliegine. Gather varying sizes and colors of tomatoes and give them a good wash.
- Cut the cherry tomatoes in half, and the larger Campari tomatoes into fourths. Campari’s slices are pretty in this salad, but do not toss as well. If you prefer sliced Campari’s, add them on top at the end. Add the cut tomatoes to the large bowl with the strawberries and blueberries. Tip: Gently moving cut tomatoes over paper toweling will remove the seeds as they will stick to the paper towel.
- Tear the fresh basil leaves and toss them with the salad greens. I specify 1/3-cup, but I love the burst of flavor so much that I tend to add extra, going about a 1/2-cup.
- Follow with the fresh mint leaves the same way, tossing to mix. You can also add additional mint leaves, but I find it competes with the basil. It’s kind of ‘one or the other’ if deciding which to add extra of. You do you!
- Make the vinaigrette by measuring out the balsamic vinegar and the olive oil. Place into a Mason jar or blender along with honey, Dijon mustard, and sea salt and black pepper to taste. Shake well or emulsify if using an appliance. The vinaigrette is also to taste, so don’t be shy about going heavier on the balsamic if you like.
- Tear fresh thyme leaves and tender green stems. Add the thyme to the vinaigrette mixture and taste for seasoning. Add additional salt and pepper if needed. I like my vinaigrette on the sweet side, so inevitably end up adding additional honey. Re-shake/emulsify. When it’s perfect, pour the dressing over the tomato strawberry mixture and stir to combine.
- Add the tomato strawberry mixture and all of the vinaigrette from the bowl to the salad greens and torn herbs. Toss well to coat. Run a block of parmesan over a microplane or hand grater and atop the salad. I find the parmesan adds a salty flavor which I quite like, but if you want the fruit or basil to shine, go sparingly.
- Season again if desired with a sprinkle of sea salt and black pepper. To serve, make sure each eater gets a sufficient amount of fruit to salad greens and ample ciliegine. Add more parmesan to each individual plate if desired and serve immediately. This salad is easily a main dish if you would like to add a protein. I’m partial to grilled chicken or sautéed scallops! 🙂
Recipe FAQs
Balsamic vinegar is a dark, rich vinegar made from grape must. It has a complex flavor that is both sweet and tart. Balsamic vinegar is pure vinegar and different than vinaigrette, a type of salad dressing made with balsamic vinegar, olive oil, and other ingredients, such as sugar, salt, and spices.
Blueberries and strawberries pair well with a variety of fresh herbs. Blueberries compliment lavender, thyme, oregano, marjoram, rosemary, basil, and sage. Strawberries compliment mint, basil, and lavender. I’ve added a bit of both berry’s respective herbs in this recipe!
Strawberries are a delicious and nutritious fruit, but they can have a tough inner core that is not pleasant to eat. This core is located at the bottom of the strawberry, where the green cap of leaves is attached. Hulling strawberries removes both the core and the green cap, leaving you with only the sweet, juicy flesh of the fruit.
This salad is best enjoyed the same day it’s assembled. In case you do have leftovers, put into an airtight container with tight-fitting lid and store overnight only. It goes without saying that this is not freezable.
Serving Strawberry Blueberry Salad
This salad will be a good excuse to exercise your very best platter! Pile everything on top and arrange so the there is plenty of fruit, ciliegine, and sprigs of thyme in clear view. If serving as an appetizer course, plate atop salad plates, ensuring each eater gets a sufficient amount of fruit to salad greens and ample ciliegine.
If you’re serving this with a meal, consider rounding it out with this parsley pesto salmon or this creamy chicken francaise, and enjoy a slice of no-jello fresh strawberry poke cake, warm lemon pudding cakes, or this Huguenot Church blueberry coffee cake.
Expert Tips
- Wash your produce first. Fill a sink or large bowl with cold water and add a small amount of apple cider vinegar to kill any bacteria on the produce. Immerse in the water and rub. Drain and dry with a paper towel or salad spinner for the greens.
- Assemble right before serving! If serving to guests who aren’t due to arrive for another hour, wait to assemble so it’s assembled fresh.
- If using other mozzarella than the little ciliegine, seek quality! Smoked mozzarella, Burrata, and Buffalo mozzarella are all excellent choices.
- Use good balsamic. It makes every difference in the world in terms of taste in your recipes.
- Want to bring this salad to an event? Keep the components in separate containers, and re-shake the vinaigrette in a mason jar right before assembling on site. Remember to bring a platter or large bowl for serving.
Other Salad Recipes You’ll Love
Soups & Salads
Fresh Peach and Tomato Caprese Salad with Burrata
Soups & Salads
Strawberry Bacon Salad with Spring Greens
Side Dishes
Hearty Penna Dutch Potato Salad
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Strawberry Blueberry Salad with Balsamic Vinaigrette
Equipment
Ingredients
For the Salad
- 4 cups spring mix
- 4 cups baby spinach
- 2 cups cherry tomatoes, halved
- 4 Campari tomatoes, quartered
- 2 cups strawberries, hulled and halved (or quartered if large)
- 1 cups blueberries
- 1/3 cup basil leaves, torn
- 1/4 cup mint leaves, torn
- 1 cup Ciliegine mozzarella balls , sliced into thirds or halves
For the Balsamic Vinaigrette
- 1/4 cup olive oil
- 3-4 tablespoons balsamic vinegar, good quality
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons thyme leaves, and tender tips and stems
- sea salt, to taste
- black pepper, to taste
For Finishing
- Parmesan cheese, grated from a large block
Instructions
Prepping the Ingredients
- Hull and slice strawberries and place into a large bowl good for tossing. Add blueberries. Set aside.
- Slice the ciliegine into thirds or halves if preferred. Fresh mozzarella, burrata, or a ball of Buffalo mozzarella may be used in lieu of ciliegine and cut into 1/2-inch pieces to maintain the bite-sized consistency of the salad ingredients.
- Cut the cherry tomatoes in half, and the Campari tomatoes into fourths. Add the cut tomatoes to the large bowl with the strawberries and blueberries. (Gently moving cut tomatoes over paper towels will remove the seeds, as they will stick to the paper towel.)
- Wash and dry the salad greens and baby spinach. Assemble the leaves in a large bowl separate to the berries. Top with the ciliegine pieces.
- To the salad greens, tear the fresh basil leaves and toss to mix. Follow with the fresh mint leaves the same way, tossing to mix.
Making the Vinaigrette
- Measure out the balsamic vinegar and the olive oil into a Mason jar or blender along with honey, Dijon mustard, and sea salt and black pepper to taste. Shake well or emulsify if using an appliance.
- Tear fresh thyme leaves and tender green tips and stems. Add the thyme to the vinaigrette mixture and taste for seasoning. Add additional salt and pepper if needed. Re-shake/emulsify. When it's perfect, pour the dressing over the tomato strawberry mixture and stir to combine.
Assembling the Salad
- Add the tomato strawberry mixture and all of the vinaigrette from the bowl to the salad greens and torn herbs. Toss well to coat each and every leaf and all of the mozzarella. Run a block of parmesan over a microplane or hand grater atop the salad.
- To serve, make sure each eater gets a sufficient amount of fruit to salad greens and ample ciliegine. Add more Parmesan to each individual plate if desired and serve immediately. This salad is easily a main dish if you would like to add a protein. Enjoy!
Notes
- Wash your produce first. Fill a sink or large bowl with cold water and add a small amount of apple cider vinegar to kill any bacteria on the produce. Immerse in the water and rub. Drain and dry with a paper towel or salad spinner for the greens.
- Assemble right before serving! If serving to guests who aren’t due to arrive for another hour, wait to assemble so it’s assembled fresh.
- Use good quality mozzarella. Smoked mozzarella, Burrata, and Buffalo mozzarella are all excellent choices.
- Use good balsamic. It makes every difference in the world in terms of taste in your recipes.
- Want to bring this salad to an event? Keep the components in separate containers, and re-shake the vinaigrette in a mason jar right before assembling on site. Remember to bring a platter or large bowl for serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect summer salad! Thank you so much for this light, fresh, delicious meal!
Ned, me and mine think so, too – I hope this means you’ve already made it and that everybody enjoyed plenty! Jenny
This was delightful and so refreshing! I was worried about it being too sweet with all the berries but with the other ingredients, it was well balanced.
Lauren, I love spring salads and will be making a triple platter of this one for Easter. Thank you for popping into my inbox to leave this nice compliment 🙂 Jenny
One of my favorite salads now! The mix of greens and berries are so fresh. The basil and mint add a nice touch. Perfectly balanced dressing ties it all together.
Strawberry, blueberries, and balsamic officially is the best combination ever! I didn’t have mozzarella but the salad still tasted amazing!
This is the perfect springtime salad when all of the fresh berries can be found around us. I used feta instead of mozzarella as it’s a family favorite.
Anne, speaking of Feta, look for the jarred sheep’s milk marinated Feta for next time – it is an absolute game-changer. Jenny
Ah, just the recipe that I was looking for this time of the year. Cannot wait to make it soon. Thank you!
Padma, this salad is wonderful as is, but benefits if you can source and add lots of fresh herbs! x – Jenny
I was looking for a salad to serve at Easter and found this because I liked the idea of the salad being more fruity. I did a trial run to make sure it was what I wanted and totally loved it. It’s easy to make, love the herbs in it, and the salad dressing was not overpowering.