Best 6 Red Fruit Salad With White Balsamic And Black Pepper Recipes

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Indulge in a symphony of flavors with our vibrant Red Fruit Salad, artfully crafted to tantalize your taste buds. This refreshing salad showcases a medley of luscious red fruits, each bursting with its unique sweetness and tartness. From the juicy crunch of strawberries to the delicate softness of raspberries, the vibrant red hues of cherries, and the plump juiciness of blueberries, every bite offers a delightful burst of flavor. Drizzled with a tantalizing dressing of white balsamic vinegar and freshly cracked black pepper, this salad transforms into a culinary masterpiece, balancing the sweetness of the fruits with a subtle tang and a hint of peppery spice. The result is a refreshing and flavorful salad that is perfect for any occasion, from casual gatherings to elegant dinner parties. Explore our collection of recipes and discover variations of this delightful dish, including a refreshing Red Fruit Salad with Honey Lime Dressing, a tropical twist with our Red Fruit Salad with Mango and Coconut Dressing, and a delightful Red Fruit Salad with Sparkling Rosé Dressing. Each recipe offers a unique blend of flavors and textures, ensuring that you'll find the perfect salad to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

EMILY'S STRAWBERRY BALSAMIC SALAD



Emily's Strawberry Balsamic Salad image

This sweet, tangy salad has lots of plate appeal with its colorful ingredients. Make the dressing in advance if you choose.

Provided by Cincy Emily

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 13

¼ cup balsamic vinegar
1 ½ tablespoons Dijon mustard
1 tablespoon honey
1 small shallot, peeled and chopped
2 small cloves garlic, peeled
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup olive oil
1 head red lettuce leaves, rinsed, dried, and torn
½ small red onion, peeled, cut into 1/2-inch-wide slivers
¼ cup sliced almonds, lightly toasted
1 pint fresh strawberries, rinsed and sliced
½ cup crumbled feta cheese

Steps:

  • To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
  • Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 15.2 g, Cholesterol 11.1 mg, Fat 23 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 4.5 g, Sodium 440.5 mg, Sugar 9.9 g

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

RED, WHITE AND BLUE SUMMER SALAD



Red, White and Blue Summer Salad image

Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 16

2/3 cup extra virgin olive oil
1/2 cup julienned fresh basil
1/3 cup white balsamic vinegar
1/4 cup julienned fresh mint leaves
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon pepper
2 cups cherry tomatoes
8 cups fresh arugula
1 carton (8 ounces) fresh mozzarella cheese pearls, drained
2 medium peaches, sliced
2 cups fresh blueberries
6 ounces thinly sliced prosciutto, julienned
Additional mint leaves

Steps:

  • In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad., In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Nutrition Facts : Calories 233 calories, Fat 18g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 486mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

RED FRUIT SALAD WITH WHITE BALSAMIC AND BLACK PEPPER



Red Fruit Salad with White Balsamic and Black Pepper image

Subtly sweet white balsamic and sharp black pepper make wonderful foils for ripe summer berries and stone fruit in this jewel-like salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 7

2 red plums, sliced
1 pint fresh raspberries
1 cup sliced fresh strawberries
1/2 cup fresh sweet cherries, pitted and halved
3/4 cup red grapes, halved (or sliced, if large)
1/4 cup white balsamic vinegar
Freshly ground black pepper

Steps:

  • Arrange plums on a platter. Scatter raspberries, strawberries, cherries, and grapes around them.
  • In a small pot, boil vinegar until reduced by half, about 5 minutes. Stir in 1 teaspoon water. Drizzle over fruit; sprinkle with pepper. Serve immediately, or wrap in plastic and refrigerate up to 4 hours.

PASTA SALAD WITH ROASTED RED PEPPERS AND BASIL WITH WHITE BALSAMIC DRESSING



Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 teaspoons country-style grainy mustard
1 pound cooked ditalini pasta
1/2 cup diced roasted red peppers (from water-packed jar)
1/4 cup chopped fresh basil leaves
Salt and ground black pepper
2 cups small mozzarella balls

Steps:

  • In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.

WATERMELON AND FETA SALAD



Watermelon and Feta Salad image

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

Steps:

  • On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
  • Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
  • Drop the basil leaves over the watermelon and feta. Serve immediately.

Tips:

  • Choose a variety of red fruits for your salad, such as strawberries, raspberries, blueberries, and blackberries. Fresh fruits always taste better than frozen or canned fruits, but you can use them if fresh is not available.
  • Use a sharp knife to cut the fruit into bite-sized pieces. This will help to prevent the fruit from bruising.
  • If you are using a melon, be sure to remove the seeds before adding it to the salad.
  • Add a citrus vinaigrette to your salad for a refreshing flavor. A simple vinaigrette can be made with olive oil, lemon juice, and a pinch of salt and pepper.
  • Top your salad with a sprinkle of fresh herbs, such as mint or basil. This will add a pop of color and flavor.

Conclusion:

Red fruit salad with white balsamic and black pepper is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!

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