Fresh and vibrant, this Summer Salad with Blueberries features peppery arugula, fresh corn, crispy bacon, juicy tangerines, cherry tomatoes, and mozzarella tossed in a homemade vinaigrette.
An easy summer salad recipe perfect for brunch, lunch, or dinner parties.
Summer Salad with Blueberries
We love a good summer salad, with fresh ingredients, and this salad is made with versatility in mind!
At first glance, it’s a refreshing starter course, but depending on the portion, it shines equally bright as a light lunch or a hearty dinner centerpiece.
Peppery arugula, sweet tomatoes & corn, crispy, smoky bacon, creamy mozzarella, toasted sourdough croutons, and bright citrus tangerine create a mouthful of magic.
However, the true star of our summer remix?
The bursting berryliciousness of North Bay Produce cuts the richness, lifts the tangy vinaigrette, and adds pure summer joy in every bite.
Garden-fresh goodness meets home-gourmand ease that shines for any occasion!
What You Will Need:
Baby Arugula. Peppery arugula is the base of this salad and gives it a fresh, slightly spicy bite that pairs well with the sweet fruit and salty bacon. If you don’t like arugula, you can swap it out for kale or other greens.
Red Onion. Thinly sliced red onion adds a sharp bite and a bit of crunch. If you want a milder flavor, soak the slices in cold water for a few minutes before adding them to the salad.
Cherry Tomatoes. Cherry tomatoes add juicy sweetness and a pop of color. If you can find garden cherry tomatoes, use those- they will have so much flavor.
Fresh Corn. If you can find fresh corn at your local farmer’s market. Corn adds sweetness, texture, and visual color to this summer salad.
Tangerines. Sweet tangerine segments add a bright citrus flavor that pairs beautifully with blueberries and the homemade vinaigrette.
Mini Marinated Mozzarella Balls. Creamy mozzarella adds richness to the salad. The marinated variety also brings extra flavor from the herbs and oil.
Thick-Cut Bacon. Crispy bacon adds a savory, salty element that balances the fruit’s sweetness.
Blueberries. Fresh blueberries bring natural sweetness and make this salad feel extra summery.
Extra Virgin Olive Oil. The base of the homemade vinaigrette. Olive oil gives the dressing a smooth texture and rich flavor.
Red Wine Vinegar. Adds acidity and brightness to balance the dressing’s sweetness.
Blue Agave Syrup or Honey. A touch of sweetness helps round out the vinaigrette and complements the fruit in the salad.
Dijon Mustard. Dijon mustard helps emulsify the vinaigrette while adding a subtle, tangy flavor.
Garlic. Fresh garlic gives the dressing a savory depth that ties everything together.
Summer Salad with Blueberries
4-6 Servings
Ingredients:
- 5 cups baby arugula
- ½ small red onion, thinly sliced
- 10 cherry tomatoes, halved
- 2 tangerines, peeled and sectioned
- 6-8 mini marinated mozzarella balls, sliced in half
- 3-4 slices crispy thick-cut bacon, broken into pieces
- 1 ear of fresh corn, kernels removed (about 3/4 -1 cup)
- A couple of handfuls of blueberries (about 1 cup)
Directions:
- If using fresh corn, cook the ear of corn by boiling or grilling until tender. Allow it to cool slightly, then cut the kernels off the cob. Set aside.
- Add arugula to a large serving bowl or high-walled platter.
- Top the arugula with the sliced red onions, cherry tomatoes, corn kernels, tangerine, mozzarella balls, crispy bacon pieces, and fresh blueberries.
- Drizzle about 1/4 – 1/3 cup of the homemade vinaigrette over the salad.
- Serve immediately. You may want to have additional vinaigrette in a small bowl on the side.
Homemade Vinaigrette Recipe
A homemade vinaigrette comes together pretty easily with just a few ingredients. Check out how we made a simple vinaigrette below.
Ingredients:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons blue agave syrup or honey
- 1 tbsp dijon mustard
- 1 large clove of garlic, minced
- Freshly cracked black peppercorns and kosher salt (about 1/4 tsp) to taste
Directions:
- Add the olive oil, red wine vinegar, agave syrup, Dijon mustard, minced garlic, kosher salt, and freshly cracked black peppercorns to a small blender or bullet blender.
- Blend or pulse until the vinaigrette is smooth and well combined.
- Then you’ll want to taste and adjust the seasoning if needed.
- Store any leftover dressing in an airtight container in the fridge.
How Long Will The Homemade Vinaigrette Last?
Store any leftover vinaigrette in an airtight container in the refrigerator for up to 4 days.
Shake or stir well before using.
Can I Make This Summer Salad Ahead Of Time?
You can prep most of the ingredients ahead of time, but it’s best to assemble the salad right before serving.
Keep the dressing separate until you’re ready to serve so the arugula stays fresh and crisp.
What Other Greens Can I Use Instead Of Arugula?
If you’re not a fan of arugula, you can substitute spring mix, baby spinach, kale, or chopped romaine lettuce.
Can I Make This Salad Without Bacon?
If you’re trying to keep this healthier or don’t eat pork, then just leave it out.
You can also replace it with toasted almonds, pecans, or walnuts if you still want a crunch.
Can I Turn This Into A Main Dish Salad?
Yes. To make this salad more filling, add grilled chicken, shrimp, or salmon on top.
It also pairs well with grilled steak slices.
Now that you have the recipe, it’s time to add all the ingredients to your shopping cart and give it a try.
What I love about a good summer salad is having access to fresh ingredients this time of year. As spring approaches, we’re super excited to get our garden going and pull fresh tomatoes, arugula, garlic, and onions from our own garden to make this recipe.
It’s perfect for a light dinner idea, or if you’re hosting a summer dinner party, this can be course two!
More Recipes To Try:
Peach Prosciutto Burrata Salad
Summer Salad with Blueberries
Ingredients
salad ingredients:
- 5 cups baby arugula
- ½ small red onion thinly sliced
- 10 cherry tomatoes halved
- 2 tangerines peeled and sectioned
- 6-8 mini marinated mozzarella balls sliced in half
- 1 ear of fresh corn kernels removed (about 3/4 -1 cup)
- 3-4 slices crispy thick-cut bacon broken into pieces
- A couple of handfuls of blueberries about 1 cup
Homemade Vinaigrette ingredients:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons blue agave syrup or honey
- 1 tbsp dijon mustard
- 1 large clove of garlic minced
- Freshly cracked black peppercorns and kosher salt about 1/4 tsp to taste
Instructions
salad directions:
- If using fresh corn, cook the ear of corn by boiling or grilling until tender. Allow it to cool slightly, then cut the kernels off the cob. Set aside.
- Add arugula to a large serving bowl or high-walled platter.
- Top the arugula with the sliced red onions, corn kernels, cherry tomatoes, tangerine, mozzarella balls, crispy bacon pieces, and fresh blueberries.
- Drizzle about 1/4 - 1/3 cup of the homemade vinaigrette over the salad.
- Serve immediately. You may want to have additional vinaigrette in a small bowl on the side.
Homemade Vinaigrette Directions:
- Add the olive oil, red wine vinegar, agave syrup, Dijon mustard, minced garlic, kosher salt, and freshly cracked black peppercorns to a small blender or bullet blender.
- Blend or pulse until the vinaigrette is smooth and well combined.
- Then you'll want to taste and adjust the seasoning if needed.
- Store any leftover dressing in an airtight container in the fridge. It will last up to 3-4 days. Shake well before using.
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