Name: Red, White and Blue Summer Salad
Prep time: 25 min
Yield: 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

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Red, White and Blue Summer Salad

12 servings

In this dish, I combine traditional Caprese salad flavors with summer peaches and blueberries. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California

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

Instructions

1 In a bowl, whisk first 9 ingredients. Add tomatoes; let mixture stand while preparing salad.

2 In another large bowl, combine arugula, mozzarella, peaches, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.