Strawberry Blueberry Salad with Balsamic Vinaigrette

A platter heaped with fresh greens, ripe strawberries, and plump blueberries, with mozzarella and vinaigrette.

5 from 7 votes

Strawberry Blueberry Salad with Balsamic Vinaigrette

Bursting with juicy summer berries, this strawberry blueberry salad is the ultimate no-fuss side dish for warm weather meals. Fresh strawberries and blueberries pair perfectly with creamy mozzarella, fragrant basil, and a tangy herb balsamic vinaigrette—all topped with a flurry of shaved parmesan. This colorful berry salad is easy to customize, refreshingly light, and perfect for cookouts, potlucks, or Sunday brunch.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Jenny DeRemer

Cost: $1.05 per cake

Equipment

salad spinner

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

US Customary - Metric

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.

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