[fusion_text]For the 4th of July, here’s a really simple and colorful salad…sort of caprese meets america with tomatoes, mozarella, blueberries, and fresh basil tossed in a raspberry vinagrette. This salad takes minutes to prepare and is such a crowd pleaser both in looks and flavor. If you’re planning a buffet, set the salad out before tossing in the dressing so the red, white and blue elements really pop. Then, add the dressing just before it’s time to serve.

Happy 4th!

This recipe begins by simply slicing grape tomatoes in half.

Then I add the tomatoes, mozzarella, blueberries, and basil to the bowl and toss everything together.  This is very colorful at this stage and the bowl can be placed on a buffet until just before you’re ready to serve.  Toss the dressing in at the last minute.  The dressing adds a bit of color to the mozzarella and I think it’s prettier before being dressed.


The raspberry dressing combines raspberries, lemon juice, fresh basil, white wine vinegar and a pinch of salt.  Blend this until it’s as liquid as possible because you’ll be straining it before whisking in the olive oil.

When you do whisk in the olive oil, you’ll end up with about 3/4 cup or more of the dressing.  You’ll only be using a small amount in this salad.  So, be sure to put the rest in an airtight container or small bottle and save for a other salad of your choice.  This is great on a simple garden salad.

It’s such a colorful salad.  Your guests will love it!

Red, White & Blue Salad

Ingredients

1 pint Grape Tomatoes, sliced in half
8 oz Cherry Size Mozzarella Balls, rinsed and patted dry on paper towels
1 1/2 cu Blueberries
1/4 cu Basil, preferable small whole leaves, but thinly sliced instead

Dressing (you’ll make more than you’ll need…store the rest for a salad)

1 cu Fresh Raspberries
1/4 cu White Wine Vinegar
2 tbl Fresh Lemon Juice
1/2 tsp salt
2-3 Basil Leaves
1/4 cu Olive Oil

Method

In a large serving bowl toss together the tomatoes, mozzarella, blue berries and basil. Set aside.

Place the raspberries, white wine vinegar, lemon juice, salt, and 2-3 basil leaves in a food process or blender and blend until as liquid as possible. Strain the mixture and discard the seeds and pulp. Whisk the olive oil into the raspberry mixture until fully emulsified.

Pour only about 2-3 tablespoons of dressing over the tomato mixture and toss to coat everything. Season with additional salt, to taste, and add a few more basil leaves for garnish.

Be sure to check out more recipes on this website and my YouTube Channel!
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