Red White and Blue Mason Jar Salad with berries, cheese and strawberry vinaigrette. Perfect for Fourth of July fun.
What better way to celebrate summer, the Fourth of July weekend, and America’s 250th birthday than with a fresh, festive and oh so pretty Red White and Blue Mason Jar Salad! This little beauty is filled with ripe strawberries, plump blueberries, creamy white cheese, peppery arugula or baby spinach and the quickest Strawberry Preserve Vinaigrette that takes just a few minutes to whisk together.
It is colorful, simple, delicious and perfect for picnics, backyard BBQs, family gatherings, meal prep or a sweet little lunch on the porch. You can make individual mason jar servings, pack a big salad in a half gallon jar, or simply toss everything in your favorite salad bowl. But you know me… anything in a mason jar just feels a little more fun!
The best part is that this salad gives you that beautiful red, white and blue look without feeling heavy. It is bright, fresh, a little sweet, a little tangy and full of summer flavor. The dressing is made with strawberry preserves, apple cider vinegar, lemon juice and olive oil, so it has that homemade taste without any fuss at all.
Since this Fourth of July is also America’s 250th birthday, it is such a perfect time to add a little extra patriotic charm to your table. If you are decorating for the weekend too, be sure to take a peek at my Free Printable State Flower Wall Art. It is a sweet collection celebrating the state flowers from all 50 states plus the U.S. territories, and it would look so pretty framed for the holiday and beyond.
Red White and Blue Mason Jar Salad
A fresh and festive summer salad layered with strawberries, blueberries, creamy cheese, greens and a quick Strawberry Preserve Vinaigrette. Perfect for the Fourth of July, BBQs, picnics and easy meal prep.
Salad Ingredients
- 1 quart ripe strawberries, quartered
- 1 pint blueberries
- 8 ounces white cheese, cubed or crumbled
- Fresh mozzarella, goat cheese or feta all work beautifully
- Baby arugula or baby spinach
Strawberry Vinaigrette
- 1/4 cup strawberry preserves
- 3 tablespoons apple cider vinegar
- Juice of half a lemon
- 2 to 3 tablespoons olive oil
- Salt and pepper to taste
Directions
- Start by making the dressing. In a medium bowl, add the strawberry preserves, apple cider vinegar, lemon juice, salt and pepper.
- Whisk until smooth. Slowly drizzle in the olive oil while whisking for about another minute, until the dressing comes together and looks silky and delicious.
- You can also make the dressing in a small food processor. Just add the preserves, vinegar, lemon juice, salt and pepper, blend until smooth, then drizzle in the olive oil and blend for another minute.
- Spoon about 3 tablespoons of dressing into the bottom of each jar.
- Add about 1/4 of the strawberries, then 1/4 of the cheese, then 1/4 of the blueberries.
- Finish with a nice big handful of arugula or baby spinach.
- Screw the lid on and pop the jars in the fridge until you are ready to serve.
- When it is time to eat, shake the jar really well and enjoy it right from the jar, or turn it out into a bowl so everything gets coated with that yummy dressing.
Notes
- You can use this same basic dressing with raspberry preserves, blueberry preserves, peach preserves or apricot preserves.
- For the cheese, fresh mozzarella gives a mild and creamy flavor, goat cheese adds tang and feta brings a salty bite.
- For a heartier lunch, add chopped pecans, walnuts, almonds, quinoa or chickpeas.
- Keep the dressing on the bottom of the jar to help keep the greens fresh.
A Few Helpful Mason Jar Salad Tips
- Keep the dressing on the bottom. This helps keep the greens from getting soggy. The berries and cheese create a little barrier between the dressing and the greens.
- Use sturdy greens if making ahead. Baby arugula is fabulous because it has that peppery bite, but baby spinach works beautifully too. If you are meal prepping for a few days, make sure the greens are very dry before adding them to the jar.
- Change the cheese if you like. Fresh mozzarella gives this salad a mild and creamy flavor, goat cheese adds a little tang and feta brings a salty bite. Any of them will be delicious.
- Make it a little heartier. If you want to turn this into more of a lunch, you can add chopped pecans, walnuts, almonds, quinoa or even chickpeas. A little crunch is always welcome.
- Pack it for parties. These are adorable for a Fourth of July table because each person can grab their own jar. Just keep them chilled until serving and give them a little shake before enjoying.
Fresh, Festive and So Easy
This is such a sweet little summer salad to keep in your recipe box. It is simple enough for a weekday lunch, pretty enough for a party and just festive enough to make the Fourth of July feel extra special.
Bon Appetit my friends!
