Posted 3 years ago

Red, White and Blue Summer Salad

Red, White and Blue Summer Salad

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 tsp sea salt
1 tsp sugar
1 tsp 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


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.