Strawberry Blueberry Salad unites crisp greens, fresh fruit, and mozzarella in a lively dish for lite spring meals and summer cookouts.
An herb balsamic vinaigrette adds acidity and sweetness, while Ciliegine mozzarella balls add a caprese-ish vibe.
Fresh greens/salad greens Tomatoes Strawberries Blueberries Mozzarella Fresh basil Fresh mint And a few additional pantry staples!
Wash the fruits super well. Once clean, turn out onto paper toweling or a large kitchen towel to dry. Alternatively, run through a salad spinner.
Hull and slice the strawberries in half. For larger berries, cut into fourths lengthwise. Place into a large bowl that will eventually be used to toss in.
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. Set aside.
Gently moving cut tomatoes over paper toweling will remove the seeds
Gather varying sizes and colors of tomatoes and give them a good wash.
Add the cut tomatoes to the large bowl with the strawberries and blueberries.
Cut the cherry tomatoes in half and the larger Campari tomatoes into fourths.
I specify 1/3-cup, but I love the burst of flavor so much that I tend to add extra
To the salad greens, tear the fresh basil leaves and mint leaves, and toss to mix.
Make the vinaigrette by measuring out the balsamic vinegar and the olive oil. Place into a blender along with the remaining dressing ingredients and emulsify.