Flag Salad

Posted: June 17

Time: 25 minutes

Yield: 12 servings

recipe image

"Three cheers for the red, white, and blue," your tastebuds will shout as they experience the sweet, healthy, and patriotic Flag Salad! You'll imagine the "broad stripes and bright stars" as you crunch on the nourishing bed of lettuce overflowing with red tomatoes, white mozzarella cheese, and, well, blue blueberries. Juicy peaches and salty prosciutto are added for a little extra essence, and it's all drenched in a homemade savory and sweet balsamic-based dressing. Flag Salad encompasses flavors our Founding Fathers would favor!


• 2/3 cup extra-virgin olive oil • 1/2 cup fresh basil, julienned • 1/3 cup white balsamic vinegar • 1/4 cup fresh mint leaves, plus more for serving, julienned • 2 cloves garlic, minced • 2 teaspoons dijon mustard • 1 teaspoon sea salt • 1 teaspoon sugar • 1 teaspoon pepper • 2 cups cherry tomatoes • 8 cups fresh arugula • 1 (8-ounce) package of fresh mozzarella cheese pearls, drained • 2 medium peaches, sliced • 2 cups fresh blueberries • 8 ounces thinly sliced prosciutto, julienned


Step 1

In a small bowl, whisk the olive oil, basil, balsamic vinegar, mint, garlic, dijon mustard, sea salt, sugar, and pepper.

Step 2

Add the tomatoes to the dressing.

Step 3

Let the dressing stand while preparing the salad.

Step 4

In a large bowl, combine the arugula, mozzarella, peaches, blueberries, and prosciutto.

Step 5

Pour the dressing over the salad; toss to coat.

Step 6

Garnish with the additional mint leaves.

Step 7


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