Red, White, and Blueberry Salad | Shared Appetite

By Diherbert

Ingredients

• 1 quart cherry or grape tomatoes, halved
• 12 ounces (2/3 a pint) blueberries
• 8 - 10 ounces mozzarella, torn into bite-sized pieces
• Handful of basil leaves, torn into small bite-sized pieces
• 1/2 teaspoon lemon zest
• 1 lemon, juiced
• 1 clove garlic, finely minced
• 1/4 cup extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from sharedappetite.com

Preparation

Step 1

Feel free to prep all the ingredients and vinaigrette ahead of time, but wait until ready to serve to assemble the salad.
Combine the tomatoes, blueberries, mozzarella, and basil in a mixing bowl. Drizzle in a couple tablespoons of the vinaigrette and toss to incorporate. Add more vinaigrette if necessary. Serve immediately.

For the Lemon Vinaigrette
To get the most juice out of your lemon, roll it back and forth on the counter under the heel of your hand using medium pressure.

Combine the lemon zest, lemon juice, and garlic in a small bowl. Whisking continuously, drizzle in olive oil. Season with salt and pepper. I like my vinaigrette very bright. If it's too lemony for you, drizzle in a little bit more olive oil.