Raspberry Mozzarella Salad

This is a beat the heat kind of salad.  It’s fast yet impressive, fresh, and a total summer crowd pleaser.  Anytime you can use beautiful fruit that is in season, go for it!  The subtle (or sometimes not so subtle) brightness it adds really gives a dish a balance.  Even in the winter you can add citrus to a salad, you will be amazed at the reaction people give you.

I know that fresh picked raspberries don’t keep very long, so the ones that weren’t snacked on in the car on the way home were saved for a simple salad.  If for some reason your raspberries made it home and you want to save them for a later date, you can do that.  Lay them out in a single layer on a cookie sheet and freeze them.  When they are frozen take them off the cookie sheet and bag them in a freezer bag.  Done!  This way they won’t be clumped together when you need them for muffins later, yum!

For this salad I started with a bed of lettuce.  Side note: the two heads of lettuce this week were amazing, so crisp!  On the lettuce went slices of this cheese from the farm stand:


This mozzerella had the most velvety texture of any cheese I think I have ever had.  You need to try this! Slices of the cucumbers went on as well.  I hope you all got them home and in the fridge as Jamie recommended.   On that went some of the fresh raspberries and a balsamic glaze.

This had to be a quick salad (and a quick post) because we were arriving home tonight from our time up north.  Tired kids (from having an amazing time) and tired parents.  We all have these days so we should all have a go to salad like this,   enjoy!

About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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