Red, White and Blue Fruit and Cheese Salad

by Dorothy Reinhold on July 1, 2020


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Red, White and Blue Fruit and Cheese Salad: Fresh seasonal berries and mozzarella pearls are dressed in a simple orange-flavored olive oil zapped with vanilla. It’s like a fruit and cheese plate in a bowl.

I always go for the side salads first at a picnic, don’t you? I want to see what everyone has brought — the crunchy stuff, the fruity mixtures, the tangy and the tasty.

I’m making this fruity, cheesy salad for July 4th, and I make it for Memorial Day and any other day when I feel like being patriotic. Red, white and blue is always fashionable, isn’t it?

This salad takes advantage of fresh seasonal berries, those tiny little balls of fresh mozzarella, and some orange-flavored olive oil for the simple dressing.   

Red, White and Blue Fruit and Cheese Salad with wooden spoon and fork beside it | ShockinglyDelicious.com

And you might not even need a hot dog or a burger, with flavors like this.

How to make a Red, White and Blue Fruit and Cheese Salad

1. Assemble your ingredients. You don’t need a lot of ingredients when they’re all simply fantastic all by themselves.

Red, White and Blue Fruit and Cheese Salad in a stainless steel mixing bowl | ShockinglyDelicious.com2. Put them all in a bowl and stir gently. Either plate individually or allow people to serve themselves.

3. How to serve or eat Red, White and Blue Fruit and Cheese Salad?

–Place in a big serving bowl and allow others to serve themselves.
–Plate it for your meal in individual bowls. It should serve 3-4, depending on appetites
–For a larger gathering, you could put it in those small plastic cups, so the colors and visible, and no one has to go digging around in a serving bowl.
–Serve for breakfast, lunch or dinner. Think of this like your own fruit and cheese platter, in a bowl!

4. What if you don’t have or can’t find an ingredient?

–If you cannot find mozzarella pearls (called Ciliegine, which are the size of a cherry, or even Perlini, which are extra small) , use a ball of fresh mozarella and dice it into the size you want. Yes, it won’t be round, but who cares?
–If you don’t have or can’t find orange flavored olive oil, use the lightest flavored olive oil you can find. You may add a drop or 2 of orange extract, or just omit that, and the orange zest will take care of it for you.

Red, White and Blue Fruit and Cheese Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Serves 3-4

Red, White and Blue Fruit and Cheese Salad

Red, White and Blue Fruit and Cheese Salad: Fresh seasonal berries and mozzarella pearls are dressed in a simple orange-flavored olive oil zapped with vanilla.

Ingredients

  • 6 ounces fresh mozzarella pearls, drained
  • 6 ounces fresh blueberries
  • 8 ounces fresh strawberries, hulled and halved or quartered
  • 1 tablespoon orange-flavored olive oil
  • 1/4 teaspoon vanilla extract
  • Tiny sprinkle of salt (really, just a few grains)
  • Garnish: orange zest if desired

Directions

  1. Add all ingredients to a large bowl, and stir gently to coat the fruit and cheese. Garnish with orange zest if you like.
  2. Serves 4.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

https://www.shockinglydelicious.com/red-white-and-blue-fruit-and-cheese-salad/

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Red, White and Blue Fruit and Cheese Salad in a white bowl on a red bandana | ShockinglyDelicious.com

This post was originally published June 29, 2014 and has been refreshed and republished today.

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{ 40 comments… read them below or add one }

Kim (Feed Me, Seymour) June 30, 2014 at 5:13 am

Fruit and cheese! Really, where could you go wrong there? You can’t. 🙂

Reply

Dorothy Reinhold June 30, 2014 at 2:53 pm

Kim,
Exactly.

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Christy @ Confessions of a Culinary Diva June 29, 2014 at 7:56 pm

Patriotic and delicious looking salad. Great combination of ingredients!

Reply

Dorothy Reinhold June 29, 2014 at 8:19 pm

Thanks Christy!

Reply

jo_jo_ba June 29, 2014 at 4:27 pm

LOVE bocconcini and this is a great use for it

Reply

Dorothy Reinhold June 29, 2014 at 8:20 pm

Jo Jo Ba,
Yep, and these are even smaller than bocconcini! They are pearl-sized.

Reply

Marion@Life Tastes Good June 29, 2014 at 3:41 pm

What a beautiful salad and so perfect for the 4th! I love the addition of the mozzarella and the orange flavored olive oil! Sounds absolutely delicious!!

Reply

Dorothy Reinhold June 29, 2014 at 4:01 pm

Thank you Marion!

Reply

DB-The Foodie Stuntman @ Crazy Foodie Stunts June 29, 2014 at 3:41 pm

I love the combination of ingredients here.

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Dorothy Reinhold June 29, 2014 at 4:02 pm

DB,
Right up your alley!

Reply

Camilla @ Culinary Adventures June 29, 2014 at 2:45 pm

We were definitely on the same wavelength. Great minds and all that! Your salad looks delicious!

Reply

Dorothy Reinhold June 29, 2014 at 4:02 pm

Camilla,
Now…what are you WEARING to the party? 🙂

Reply

Shaina June 29, 2014 at 2:00 pm

I always go for the sides first, too. Being a vegetarian and with most picnics being full of meaty entree, side dishes are where it’s at for me! I would eat some of this for my meal AND dessert!

Reply

Dorothy Reinhold June 29, 2014 at 4:03 pm

Shaina,
I had this for breakfast and lunch, and yep, you could consider it a dessert if you like, although it is not overly sweet.

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Martin D Redmond June 29, 2014 at 1:29 pm

I love your salad Dorothy! It’s perfect for a picnic!

Reply

Dorothy Reinhold June 29, 2014 at 4:03 pm

Thanks Martin! I do so enjoy seeing what wines you pair with our recipes!

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Courtney @ Neighborfood June 29, 2014 at 12:27 pm

Such a great idea! Fruit and cheese is always a winner in my book.

Reply

Dorothy Reinhold June 29, 2014 at 4:04 pm

Courtney,
Fruit + cheese = perfect picnic grub!

Reply

Bobbi's Kozy Kitchen June 29, 2014 at 12:00 pm

YUM!! Cheese and fruit would make the perfect salad, I love it!!

Reply

Dorothy Reinhold June 29, 2014 at 4:04 pm

Bobbi,
Agreed!

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Liz June 29, 2014 at 11:47 am

What a terrific salad for the 4th! Easy and delicious…my kind of holiday cooking 🙂

Reply

Dorothy Reinhold June 29, 2014 at 4:06 pm

Liz,
Sometimes feeling lazy can yield good results in the kitchen. 🙂

Reply

Shannon R June 29, 2014 at 11:00 am

The mozz pearls are so adorable, I’ve never really seen them. I’ll have to keep on the lookout so I can pop them in a salad for my cheese eating friends.

Reply

Dorothy Reinhold June 29, 2014 at 4:08 pm

Shannon,
Not sure where you live, but in Southern California, I buy them at Vons and Ralphs. Major brands of fresh mozzarella offer pearls, small balls, medium size balls and one large ball all in water.

Reply

Stacy June 29, 2014 at 10:30 am

That’s such a pretty salad, Dorothy! Perfect for a red, white and blue holiday picnic!

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Dorothy Reinhold June 29, 2014 at 10:44 am

Thanks Stacy! It did turn into a looker.

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Marlene @Nosh My Way June 29, 2014 at 9:02 am

I kept trying to figure out how I could get white into a salad with blueberries and raspberries, now I know what to include. Thanks

Reply

Dorothy Reinhold June 29, 2014 at 10:45 am

Marlene,
Yep, I couldn’t think of a true white fruit. I guess peeled apples would work.

Reply

Tara June 29, 2014 at 7:32 am

I would go for this salad first!! Mozzarella and fruit together, brilliant!!! A must try!!!

Reply

Dorothy Reinhold June 29, 2014 at 10:46 am

Tara,
I ate it for lunch, and then breakfast the next day!

Reply

Debra Elliott June 29, 2014 at 5:46 am

This looks so yummy in your tummy for the picnic. Stopping by from #SundaySupper.

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Dorothy Reinhold June 29, 2014 at 6:35 am

Thanks Debra! I need to see what YOU brought for the picnic table!

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Becca from It's Yummi! June 29, 2014 at 5:44 am

This looks delicious, Dorothy!

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Dorothy Reinhold June 29, 2014 at 6:36 am

Thanks Becca! More and more I am simplifying recipes, and liking the results.

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Manu June 29, 2014 at 4:56 am

Orange infused olive oil?? Genius! I love the idea! I will have to try it out.

Reply

Dorothy Reinhold June 29, 2014 at 6:36 am

Manu,
I use it all the time. You can see the brands I use in my answer to Kim’s question in the comments.

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Renee June 29, 2014 at 3:40 am

Oh how I love those little mozzarella pearls and what a great way to use them in this fruit salad. Yum!

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Dorothy Reinhold June 29, 2014 at 3:50 am

Thanks Renee! The little peals make it so easy to use fresh mozz!

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The Ninja Baker June 29, 2014 at 2:31 am

Your salad sings the Star Spangled Banner, Dorothy! Orange infused olive oil looks to be a very gourmet (and delicious) ingredient. Where do you purchase the oil?

Reply

Dorothy Reinhold June 29, 2014 at 3:49 am

Ninja/Kim,
I used the Hotel Valencia Blood Orange Infused Olive Oil, which you can get here: http://www.oliveandvineshop.com/valencia/blood-orange-fused-olive-oil. There is also another wonderful oil — Calolea Blood Orange Olive Oil that I use, and you can get it here: http://calolea.com/shop/blood-orange-olive-oi/. You would find so many uses for this in your baking and cooking, Kim!

Reply

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