Last Updated on July 1, 2021 by Betty Davies
This easy side salad recipe is a great addition to your 4th of July party. This red white and blue salad is made with arugula, bocconcini, strawberries and blueberries and tossed in a sweet and tangy vinaigrette dressing. Simple and quick to make, it’s an easy way to add some color to your table.
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This one is for all of my American friends who are looking forward to celebrating 4th July, and, if you aren’t American, this is one delicious and fresh summer salad!
Made with strawberries and blueberries, this red white and blue salad is tangy and sweet and is a perfect addition to any cookout or weeknight meal.
When it comes to salads, sometimes it’s best to keep things simple, you can easily whip this up last minute with a few fresh ingredients and some pantry staples.
Be sure to try my Spinach Raspberry Salad and Lettuce Greek Salad too!
Why you will love this recipe!
- Quick and easy: It will take no more than 10 minutes to whip up a big bowl of this salad.
- Perfect for a crowd: This is a great option if you are hosting, or asked to bring a side to a cook out.
- Patriotic: This salad is perfect to enjoy on the 4th of July or Memorial Day and is an easy way to add some color to your celebrations.
- Dietary info: This red white and blue salad is low carb, gluten-free and vegetarian, as well as containing lots of vitamins, minerals and antioxidants.
Ingredients
For the dressing
- Oil: Use extra virgin olive oil for a nice rounded flavor. You can use regular olive oil or avocado oil in a pinch.
- Apple cider vinegar: This adds a slight sharpness that works great with the creamy mozzarella and sweet berries. You can use red wine vinegar or white wine vinegar if you have those to hand.
- Honey: A little honey helps to balance out the sharpness of the vinegar. Use a raw honey for the best flavor.
For the salad
- Arugula: This leafy green (known as rocket in the UK) is the base of the salad. It has a slight peppery flavor that works really well with the sweet berries.
- Bocconcini: These mini mozzarella balls are a great addition to this salad. If you can’t get the smaller balls, you can cut up a large one.
- Berries: Blueberries and strawberries add color and sweetness to this salad. Use fresh and ripe berries rather than frozen and thawed as they contain a lot of water.
How to make a red, white and blue salad
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the dressing (photo 1).
- Add the salad ingredients to a large bowl (photo 2).
- Pour over the dressing and gently toss together (photo 3).
Recipe Variations
This red white and blue salad is pretty delicious as it is, but there are a few easy swaps you can make to make it your own.
- Use different greens. I love the peppery taste of arugula, but you can also make this with baby spinach or chopped lettuce.
- Use different cheese. Goat cheese would work great in place of the mozzarella balls and will give a tangier flavor.
- Use different berries. Try using raspberries or blackberries instead.
- Use a different dressing. This simple dressing works perfectly as it’s not too overpowering. Try a different dressing if you like, like my Honey Lemon Dressing or Apple Cider Mustard Dressing.
Frequently Asked Questions
This salad is best served as soon as it is dressed, if made too far ahead the arugula can wilt. You can make the dressing and salad separately ahead of time and then just toss together when you are ready to serve.
As it is, this salad is meant to be served as a side dish alongside your favorite mains, but you can easily turn it into a fuller meal by added some shredded chicken or chickpeas for a meat-free option.
Yes, it’s best to wash the arugula before using it, but be sure to use a salad spinner or pat it dry with kitchen paper to remove excess water, other wise it will pool in the bottom of your bowl.
Serving Suggestions
This red white and blue salad is perfect to serve at cookouts and picnics or take to pot lucks. It works great served with all of your BBQ favorites like ribs, burgers and brisket and it’s also great to serve as an everyday salad with chicken and seafood dishes. Try it with:
Recipe Notes and Tips
- Don’t dress the salad until you are ready to serve so that the arugula stays nice and crisp.
- The undressed salad will keep well, covered in the fridge for up to 2 days.
- Make sure that your strawberries are nice and ripe for the best flavor.
Whether you enjoy this red white and blue salad on the fourth of July, or as part of an easy weeknight meal, I just know you are going to love it! Fresh, sweet and tangy, and full of the flavors of summer!
More Salad Recipes
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Red, White and Blue Salad (Arugula, Mozzarella and Berries)
Ingredients
For the dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- pinch salt and black pepper
- 1 teaspoon honey
For the salad
- 5 ounces arugula (140g)
- 7 ounces bocconcini (small mozzarella balls) (200g)
- 6 ounces blueberries (170g)
- 6 large strawberries (stalks removed and cut into quarters)
Instructions
- Whisk together the ingredients for the salad dressing and set aside.
- Place all of the salad ingredients into a large bowl.
- Pour over the dressing and toss gently.
Notes
- Don’t dress the salad until you are ready to serve so that the arugula stays nice and crisp.
- The undressed salad will keep well, covered in the fridge for up to 2 days.
- Make sure that your strawberries are nice and ripe for the best flavor.
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