White Balsamic Berry Salad recipe is one of our favorite sides when we want something light, flavorful and beautifully presented.
There’s nothing better than a fresh salad, especially in warm months. When I was younger I used to pile on cheese, bacon, eggs, ranch and croutons—basically a loaded salad. Over time I discovered that a berry-and-spinach salad is just as satisfying and much lighter. My husband, from Brazil, introduced me to the simple elegance of olive oil and vinegar on salads. That idea inspired this salad and the dressing we infuse using a Salad Zinger, which helps blend fresh flavors into the oil and vinegar.
For this recipe we used white balsamic vinegar. It’s lighter and more delicate than the traditional dark balsamic, and it pairs beautifully with fresh berries, basil and a good extra virgin olive oil. The result is a bright, refreshing dressing that complements spinach and seasonal fruit.
What is Balsamic Vinegar?
Balsamic vinegar is a concentrated, intensely flavored vinegar traditionally made from grape must (freshly crushed grape juice including skins, seeds and stems). It’s commonly used to add depth to dressings, marinades and sauces.
Is Balsamic Vinegar Healthy?
Balsamic vinegar is often used as a low-fat flavoring in salads and cooking. Some people include it in heart-healthy diets and appreciate its ability to enhance flavor without adding many calories.
How Are Greek and Regular Yogurt Different?
Greek yogurt is strained more times than regular yogurt, which makes it thicker and creamier. Because it’s more concentrated, Greek yogurt has a richer texture, a tangier flavor and higher protein content compared to regular yogurt.
White Balsamic Berry Salad
White Balsamic Berry Salad
Ingredients
White Basil Berry Salad
- 3 Strawberries
- 3 Leaves Basil, large leaves
- 1/8 Cup Lemon, chopped with rind
- 2 Tablespoons White Balsamic Vinegar
- 1/2 Cup Extra Virgin Olive Oil
- 1 Tablespoon Plain Greek Yogurt
- 1 teaspoon Honey
- Pinch Salt
Salad
- 1 Bunch Baby Spinach
- 1 Pint Blackberries
- 1 Cup Strawberries, sliced
- 2 Kiwi, peeled and sliced
- 1/3 Cup Almonds, toasted
- 1 Tablespoon Basil, chopped
Instructions
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Quarter the strawberries. Place the quartered strawberries, large basil leaves and the chopped lemon into the bottom of your infusion container (or a jar).
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Secure the bottom, then open the top of the infusion container and prepare the dressing.
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Pour the white balsamic vinegar, extra virgin olive oil, Greek yogurt, honey and a pinch of salt into the container. Close it up.
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Shake the bottle a few times so the yogurt blends into the oil and vinegar. Refrigerate and let the dressing infuse for 2–8 hours to develop flavor.
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Toss the baby spinach, blackberries, sliced strawberries, kiwi and toasted almonds together in a large salad bowl.
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Lightly sprinkle the chopped basil over the salad and drizzle with the infused white balsamic dressing.
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Serve immediately and enjoy!
Recipe Notes
Store the salad covered in the refrigerator for 1–2 days for best freshness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.