4th of July Salad

This refreshing 4^th of July salad is the perfect dish for Independence Day, Memorial Day, and other patriotic holidays. Strawberries, cherries, and blueberries are tossed with lettuce, onion, and feta cheese stars, and then drizzled with a sweet, tangy vinaigrette.

For more savory July 4^th recipes, try our red white and blue goat cheese logs, patriotic cheese balls, and watermelon feta stars.

Red white and blue salad

This is my go-to recipe for an easy 15-minute patriotic salad recipe. It combines some of my favorite ingredients – fresh lettuce, juicy berries, and creamy feta cheese – and presents it beautifully.

The salad is great for the warmer months of spring and summer when you crave a light and refreshing meal.

And since the salad is red, white, and blue, it’s perfect for patriotic holidays. It will be a hit at your Memorial Day get-together, 4^th of July barbecue, or Labor Day party.

This is a great salad to pair with garlic chicken, oven-baked salmon, and basil chicken.

Ingredients

I chose ingredients that represent the colors of the American flag for this salad. For the best taste and texture, buy the freshest produce you can find and take advantage of fresh berries while they’re in season.

• 8 cups lettuce leaves – provide a fresh, leafy base. You can select any kind of lettuce. I often mix different types of lettuce like butterhead, iceberg, Batavia, romaine, and lamb’s lettuce.
• 1 1/2 cups cherries – I recommend sweet cherries for this salad. Sour cherries are too tart. A cherry pitter is helpful to destone your cherries.
• 1 1/2 cups strawberry slices – add sweetness and a beautiful pop of red color.
• 1 cup blueberries – pair nicely with cherries and strawberries and offer additional color.
• 8 oz feta cheese – We use a small star cookie cutter to cut stars from the feta cheese. Feta is excellent because it will hold its shape.
• 1 small white onion – adds great savory flavor. Cut the onion into thin slices.

Vinaigrette

• 1/2 cup olive oil – provides richness and a smooth finish to the dressing. I recommend a light-tasting olive oil.
• 1/4 cup raspberry vinegar – adds a tangy, fruity base to the vinaigrette and ties all the berry flavors together.
• 1/4 cup clear honey – balances the acidity of the vinegar with a touch of sweetness.
• 1 teaspoon Dijon mustard – adds depth of flavor and a slight tang.
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Variations

• Vinegar: You can substitute the raspberry vinegar with balsamic vinegar, white vinegar, or apple vinegar.
• Sweetener: Maple syrup and agave nectar can be used in place of honey.
• Spinach: Substitute 8 cups of baby spinach for the lettuce.
• Berries: You can mix and match all kinds of berries and fruit, such as raspberries, blackberries, or grapes.
• Dressing: You can use all kinds of dressings for this salad. Try a lemon vinaigrette for a burst of citrus, or add Ranch dressing for a little creaminess.
• Cheese: Feel free to swap in mozzarella, parmesan shavings, or goat cheese instead of feta.
• Nuts: Sprinkle the salad with toasted almond slivers or pecans for a bit of crunch.

Instructions

Make-Ahead & Storage

This 4^th of July salad recipe doesn’t store well once you add the dressing. The lettuce turns limp quickly.

However, you can store the salad and vinaigrette in a separate airtight container in the fridge. The salad will be good for 1 to 2 days, but the dressing will last up to 5 days.

More salad recipes

• Roasted Asparagus Salad
• Nectarine Salad
• Watermelon Salad
• Arugula Citrus Salad
• Spinach Caprese Salad