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Red, White and Blue Summer Salad

Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings

Ingredients

  • 2/3 cup extra virgin olive oil
  • 1/2 cup julienned fresh basil
  • 1/3 cup white balsamic vinegar
  • 1/4 cup julienned fresh mint leaves
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 1 teaspoon pepper
  • 2 cups cherry tomatoes
  • 8 cups fresh arugula
  • 1 carton (8 ounces) fresh mozzarella cheese pearls, drained
  • 2 medium peaches, sliced
  • 2 cups fresh blueberries
  • 6 ounces thinly sliced prosciutto, julienned
  • Additional mint leaves

Directions

  • In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.
  • In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Test Kitchen tips
  • White balsamic vinegar keeps the colors bright in this sweet-salty salad.
  • Nutrition Facts
    1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g protein.

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