Red, White & Blue Summer Salad | California | Peaches, Blueberries, Prosciutto

I’m excited about my California twist on the classic Red, White & Blue Summer Salad, swapping strawberries for sun-kissed peaches to capture that red hue, pairing them with tart blueberries for blue, and adding savory prosciutto for a white, salty contrast. It’s a fresh take on this patriotic dish, perfect for summer gatherings like Independence Day. If you’re curious, you’ll discover the full ingredients, steps, and tips just ahead.

History

SAVE IT

The Red White Blue Summer Salad, a vibrant American creation, originated in the United States as a patriotic dish symbolizing the national flag with red ingredients like strawberries, white elements such as feta cheese, and blue blueberries, often emerging in the mid-20th century as a fun, festive option for summer gatherings.

Regional variations add cultural flair; for instance, Southern versions might incorporate pecans for a nutty twist, reflecting local harvests and enhancing communal traditions, while West Coast adaptations could feature fresh herbs or avocados to highlight coastal influences.

This salad is traditionally served at Independence Day celebrations, Memorial Day barbecues, and other summer picnics, where it fosters a sense of unity and national pride among families and communities.

Ingredients

SAVE IT

– Fresh strawberries – oh, you know, those plump red ones that practically wave the flag for summer picnics, always a must for that patriotic pop.

Grab about 2 cups, hulled and sliced into bite-sized pieces to let their juicy sweetness shine through.

Because who doesn’t love a fruit that feels like a little burst of fireworks in every bite?

– Blueberries, the deep blue heroes of the bunch – picture them as tiny, tart treasures that add that fun, festive color without overwhelming the crew.

You’ll want around 1 cup, rinsed and gently patted dry, so they’re ready to mingle and bring a playful punch to your bowl.

Making me wonder, what salad doesn’t get a bit more exciting with nature’s own little gems?

– Feta cheese, that creamy white wonder with just the right crumbly texture – it’s like the unsung sidekick that ties everything together, offering a salty kick to balance the sweetness.

Go for about 1/2 cup, crumbled into soft chunks that aren’t too uniform.

Because in my book, a salad’s all about that effortless, homemade vibe that says, hey, we’re keeping it real here.

– Mixed greens or spinach as your base – sure, they’re not red, white, or blue, but every good salad needs a green foundation to hold it all up, like the steady friend in the group.

Aim for 4 cups, washed and torn into manageable pieces.

Adding that fresh, crisp layer that makes the whole thing feel light and oh-so-approachable, even if I’m the type to forget and end up with a wilted mess now and then.

– A handful of pecans or nuts, if you’re feeling that Southern twist – not always necessary, but they bring a nutty crunch that sneaks in like a surprise guest, toasting up nicely for extra flavor.

Toss in about 1/4 cup, roughly chopped.

Because who can resist a little extra texture that pretends to be fancy without trying too hard, right?

– Fresh herbs, maybe a sprinkle of basil or mint for a West Coast flair – they’re like the optional chatty neighbors who show up unannounced, adding a herbal zing that elevates the ordinary.

Use a small handful, about 2 tablespoons chopped, to infuse that bright, coastal vibe.

Making you pause and think, wait, is this salad or a mini vacation?

– A simple vinaigrette dressing to pull it all together – nothing too fancy, just oil, vinegar, and a dash of honey for that sweet-tangy balance.

Mix up about 1/4 cup olive oil, 2 tablespoons balsamic vinegar, and a teaspoon of honey, whisked until it looks effortlessly glossy.

Because let’s face it, who wants a dry salad when a little drizzle can turn things from blah to brilliant with minimal effort?

– Maybe a ripe avocado, if you’re leaning into those coastal vibes – it’s that creamy green addition that softens the edges, sliced into chunks for a buttery contrast.

One medium avocado, pitted and diced, adds a luxurious feel that makes the whole dish feel indulgent.

Even as I jokingly picture it stealing the show from the blueberries.

Cooking Steps

SAVE IT

Let’s kick things off with this Red White Blue Summer Salad, a simple mix that brings a burst of colors and flavors to your table, almost like it’s throwing its own little party.

First, grab your 4 cups of mixed greens or spinach and give them a thorough wash under cool water, then pat them dry and tear into bite-sized pieces for that perfect base—because, let’s face it, nobody wants a soggy foundation holding up all that festive goodness.

Once that’s done, move on to prepping the fruits: hull and slice 2 cups of fresh strawberries into those juicy, bite-sized chunks, and rinse 1 cup of blueberries before gently patting them dry, wondering all the while if these little guys are nature’s way of sneaking in some fun.

Now, for the real assembly, start by crumbling about 1/2 cup of feta cheese into soft, irregular pieces right over your greens in a large bowl—it’s that salty contrast that makes everything pop without stealing the show.

Add in your optional extras, like roughly chopping 1/4 cup of pecans for a nutty crunch or finely chopping 2 tablespoons of fresh herbs such as basil or mint to sprinkle on top, because who says a salad can’t have a few surprises?

Here’s how to put it all together in a simple sequence:

1. Toss the prepared greens, strawberries, blueberries, feta, nuts, and herbs gently in the bowl to mix things up, keeping it light so the colors don’t turn into a mushy mess—I mean, we all try to be careful, but sometimes things get a bit chaotic in the kitchen.
2. In a small separate bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of honey until it forms a smooth, emulsified dressing that clings just right, not too thick or thin, like you’re balancing a sweet-tangy high-wire act.
3. Drizzle the dressing over your salad mixture, then give it a few tosses with tongs or clean hands to coat everything evenly, stepping back to admire how those red, white, and blue elements come alive.

Finally, serve it up right away on chilled plates for the best crunch and freshness, maybe even portioning it out for a crowd at your next gathering, because a salad this vibrant deserves to be the star—trust me, it’s one of those dishes that makes you pause and think, did I really just whip that up so easily?

Tips and Variations

SAVE IT

If you’re tweaking this Red White Blue Summer Salad to fit your mood or what’s in the fridge, consider swapping strawberries for raspberries for a zingier red pop, or blueberries for blackberries if you want that patriotic vibe with a twist—ever thought about how a simple change can turn a basic bowl into something unexpectedly fun?

For the white element, feta’s great for its tang, but crumbled goat cheese offers a milder creaminess that melts in a bit more, and if pecans feel too fancy, walnuts provide that nutty crunch without much fuss, almost like they’re whispering secrets among the greens.

And hey, for the dressing, if olive oil and balsamic seem a tad ordinary, try infusing the oil with a hint of garlic or using a raspberry vinaigrette to amp up the fruitiness, ensuring every forkful stays balanced and not overly drippy, because let’s face it, nobody wants a salad that slides right off the plate.

Tools