This fresh and delicious patriotic salad combines strawberries, blueberries and mozzarella cheese for a red, white and blue side dish perfect for Memorial Day and the 4th of July! Topped with toasted pine nuts, fresh basil and balsamic vinaigrette this Caprese inspired salad is sure to wow your friends and family!
I'm a huge fan of themed foods, especially for the 4th of July, but I have never been crazy about using food dyes in my cooking. (Decorating Christmas cookies are the exception!)
Luckily there is a plethora of naturally derived red, white and blue foods to choose from. This 4th of July salad uses some of my favorites!
Enjoy and happy 4th of July!
More 4th of July recipes for you to love.
A Berry Caprese Salad
I've had other Patriotic salads that use blue cheese which I love, but my children do not. Mozzarella has much milder flavor that even little kids will enjoy and combined with fresh berries, basil and balsamic it is really something special.
You can use my Balsamic Maple Vinaigrette recipe (below) or feel free to use your favorite balsamic vinaigrette or glaze.
- Cutting board and knife
- Small skillet
- Mason jar and lid (optional): For shaking up the dressing.
- Serving Bowl
For the Maple Balsamic Vinaigrette
- Olive oil
- Balsamic Vinegar
- Pure Maple Syrup
- Dried Thyme
- Salt & pepper
For the 4th of July Salad
- Blueberries, fresh
- Strawberries, fresh
- Mozzarella, fresh
- Pine nuts
- Fresh Basil
1. Toast the pine nuts
Toasting the pine nuts gives a fabulous deep nutty flavor that really elevates this salad. Luckily the toasting process only takes about 2-3 minutes!
Simply add pine nuts to a dry skillet and cook over medium heat for 2-3 minutes, stirring constantly.
The pine nuts can burn quite easily so it is critical you give them your upmost attention for these few minutes. Burned pine nuts are very bitter and unpleasant.
2. Make the dressing
You can totally use your favorite balsamic vinaigrette for this recipe but I personally LOVE this Maple Balsamic Vinaigrette.
My favorite way to mix salad dressing is to combine the ingredients in a mason jar, pop a lid on and give it a good shake.
3. Assemble the salad and serve
To assemble simply fill your serving bowl with lettuce. Then add the berries and mozzarella. Sprinkle the top with toasted pine nuts and basil slivers and serve!
Can I double this recipe to serve a crowd?
You certainly can!
This recipe serves about 8 people as a side dish, 4 as a main course.
Figure out how much you need and calculate the ingredients to that new amount.
More recipes for you to enjoy.
Made this recipe? Let me know what you think in the comments!
4th of July Salad
- Cutting board and knife
- small skillet
- mason jar with lid (optional, to mix the dressing)
- serving bowl
For the Balsamic Maple Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar, good quality
- 1 clove garlic, crushed
- 2 tbsp pure maple syrup
- ½ tsp dried thyme
- pinch of salt & pepper
For the Salad
- 8 cups lettuce, mix of spinach and butter lettuce feel free to use a your favorite lettuce or salad mix
- 1 cup fresh blueberries
- 1 cup fresh strawberries, quartered
- 8 oz fresh mozzarella, sliced and cut (or hand torn) into 1 inch pieces you can substitute mini mozzarella balls if preferred
- 4 tbsp pine nuts
- ¼ cup fresh basil, thinly sliced
Toast the pine nuts
- Heat a skillet over medium heat. Do not add oil or cooking fat. Add pine nuts to the skillet and cook on medium heat for 2-3 minutes until lightly toasted, shaking constantly so they do not burn. Remove from the heat and allow to cool completely before adding to the salad. *Note* If the pine nuts burn they will taste very bitter in the salad so watch them closely.
Make the Maple Balsamic Vinaigrette
- Combine all ingredients in a mason jar or other jar with lid. Screw the lid on tight and shake the dressing until well combined. Set aside.
Assemble the 4th of July Salad and serve
- Add lettuce to a serving bowl. Arrange blueberries and strawberries evenly over the top. Then add mozzarella pieces. Sprinkle with slivers of fresh basil and (cooled) toasted pine nuts. Serve with Maple Balsamic Vinaigrette or your favorite balsamic dressing. Enjoy!