This balsamic berry salad with goat cheese is everything you need for a vibrant, summer-perfect salad. Sweet berries, tangy vinaigrette, and creamy cheese!

A white bowl filled with a salad made of arugula, sliced strawberries, blueberries, crumbled feta cheese, and balsamic glaze. In the background, a small bowl contains more sliced strawberries.

There’s always that one dish you don’t expect to remember. On the 4th of July, you’d think it would be the sizzling kebabs, the messy ribs, or the grilled corn with butter sliding off the sides. But in our family, the recipe that has quietly taken root, year after year, is a 4th of July salad.

A balsamic berry salad with goat cheese, of all things. Cool, tangy, and just a touch sweet, it’s the first thing I crave as summer reaches its sticky peak.

The first time I made it was almost accidental. It was a humid July morning, the kind where the kids are already barefoot before breakfast, and F was outside preparing the grill with the seriousness of a man defending his barbecue reputation.

I’d done the usual prep, potato salad, kebabs, and of course, the traditional grilled chicken. And I was staring at a bowl of berries that were just soft enough to be worrisome. And then, on instinct, I pulled out some goat cheese and balsamic vinegar.

I didn’t overthink it. I tossed strawberries and blueberries with arugula, crumbled in the cheese, and whisked together a vinaigrette with balsamic, olive oil, and a touch of honey. I put it on the table between the potato salad and the ketchup and went back inside to slice buns. But when I came back out, the salad bowl was half-empty and my sister was asking, “What is this?”

An Unlikely Star of the Show

A white bowl filled with a salad of fresh strawberries, blueberries, crumbled feta cheese, mixed greens, and a drizzle of balsamic glaze, with a spoon resting on the side.

That moment stuck with me. It wasn’t flashy, but it hit something we didn’t know we were missing. A cold, bright, tangy counterpoint to all the smoke and char. A bit of freshness before the meat. From that year on, it became our tradition, just as important as the fireworks or the watermelon slices handed out after dark.

What I love most is that this salad has never tried to steal the show. It just shows up, quietly doing its job: keeping things light, making you pause. It pairs beautifully with so many of the dishes that have found their way into our summer rotation, especially the more comforting ones.

Take our eggplant grilled cheese, grilled slices of smoky eggplant layered with sharp cheddar and crisped up in a pan. It’s hearty, melty, and grounding, and the brightness of the salad is exactly what you need alongside it.

Or zaalouk, the Moroccan eggplant and tomato dip that’s become a new favorite. Spiced with paprika and cumin, served warm or cold with pita, it’s a bold contrast that somehow makes the berries taste sweeter. Then there’s baba ghanoush, creamy, smoky, and mellow. Scoop some onto your plate, grab a forkful of the salad, and you’ve got every flavor covered: tart, creamy, charred, and crisp.

Creating Memories Around the Table

A white bowl filled with a salad of arugula, sliced strawberries, blueberries, crumbled feta cheese, and a drizzle of balsamic glaze. A fork rests in the bowl, which sits on a marble surface.

Over time, this collection of recipes has started to feel less like a meal and more like a mood. Our personal Fourth of July spread. I watch as Leo carefully layers his sandwich and Lin skips the eggplant entirely but sneaks berries from the salad. F stands by the grill, nodding in approval when someone goes back for seconds. These moments feel small, but they’re the ones that last.

Food doesn’t always have to be grand to be memorable. Sometimes, it just needs to show up at the right time, year after year, until it becomes woven into the fabric of a day. That’s what this salad has become for us. A quiet star. The thing we never knew we needed, until we did.

So no, it’s not traditional. It’s not red, white, and blue in the Pinterest-perfect sense (though sometimes it is). But it’s become part of our family’s holiday in a much deeper way. It opens the meal. It keeps us cool. It reminds me that not everything needs to be grilled to be great. And that sometimes, a bowl of greens and berries can be the most welcome guest at the table.

Ingredients

A bowl of mixed salad greens is surrounded by bowls of sliced strawberries, blueberries, crumbled cheese, and a small cup of dark dressing on a white marble surface with a blue and white striped cloth.

Mixed Greens - I love using a blend of arugula, spinach, and baby kale because the slight peppery bite of arugula complements the rest of the ingredients beautifully. If you want a milder base, you can swap the arugula for more spinach, but I’ve found the variety of textures and flavors in a mixed blend always works best.
Blueberries - Blueberries burst adds a natural sweetness that pairs perfectly with the tang of the balsamic vinaigrette. If blueberries aren’t in season, blackberries or raspberries work just as well, though I do recommend sticking with small berries for a more delicate texture.
Strawberries – When strawberries are in season, there’s nothing better than their juicy, fragrant flavor. Slicing them thinly helps them blend into the salad, infusing every bite. If fresh strawberries aren’t available, frozen ones work, just thaw and drain to avoid sogginess.
Goat Cheese - Crumbled goat cheese brings a creamy, tangy richness that elevates this salad from light and fresh to something more indulgent. If goat cheese isn't your thing, you can substitute it with feta, but the distinct tang of goat cheese really makes this dish stand out.
Balsamic Vinaigrette - I make my own vinaigrette with high-quality balsamic vinegar, adding a touch of honey or Dijon mustard to balance the acidity. You can substitute with red wine vinaigrette, but balsamic enhances the berry flavors with its sweet, smoky kick.

See the recipe card for full list and exact quantities.

How to Make Balsamic Berry Salad with Goat Cheese Recipe

A white bowl filled with a salad containing arugula, sliced strawberries, blueberries, crumbled feta cheese, and a drizzle of balsamic glaze, with a spoon in the bowl and additional berries on the table nearby.

This Balsamic Berry with Goat Cheese salad is a fresh and vibrant dish that’s perfect for summer celebrations. The balance of sweet berries, tangy balsamic vinaigrette makes it a standout dish that’s as easy to prepare as it is to enjoy. Here’s how to put it together:

Prepare the Greens

A person mixes a green salad in a white bowl with two forks. Nearby are bowls of blueberries and sliced strawberries on a white marble surface with a striped towel partially visible.

Begin by washing and drying your mixed greens thoroughly. This forms the refreshing base of the salad. Once they’re dry, place them in a large salad bowl. Toss them gently with a little bit of balsamic vinaigrette, ensuring they are evenly coated. The vinaigrette will bring all the ingredients together, so make sure it’s well-distributed.

Add the Berries and Goat Cheese

A hand reaches into a bowl of salad containing strawberries, blueberries, and crumbled white cheese, with extra strawberries and blueberries in separate bowls nearby on a marble surface.

Next, top the dressed greens with the fresh blueberries and sliced strawberries. These fruits bring a burst of natural sweetness that pairs beautifully with the tangy vinegar. Crumble the goat cheese over the top, allowing it to melt slightly into the salad. The richness of the cheese contrasts perfectly with the acidity of the balsamic, giving every bite a creamy finish.

Serve Immediately

A white bowl filled with a salad of leafy greens, blueberries, strawberries, crumbled cheese, and a drizzle of dressing sits on a marble surface with a spoon. Fresh blueberries and strawberries are in small bowls nearby.

This salad is best served immediately to enjoy the freshness of the greens and the juiciness of the berries. If you’re prepping ahead, you can prepare the vinaigrette and chop the berries. But keep everything separate until you're ready to serve! Toss just before serving for the best texture and flavor.

Storage

A white bowl filled with a salad of arugula, sliced strawberries, blueberries, crumbled feta cheese, and a drizzle of balsamic glaze. A spoon rests in the bowl, with berries and salad scattered on the table.

Once you've finished enjoying this vibrant Balsamic Berry Salad with Goat Cheese, you might find yourself with a little leftover. If that's the case, simply transfer the remaining salad into an airtight container. Keep in mind that the freshness of the greens will start to wilt over time, so it's best to store it for no more than a day. The berries and goat cheese, however, will stay fresh and flavorful for a little longer, even after a night in the fridge.

When storing, I always make sure to keep the dressing separate so the greens don’t get soggy. If you’re prepping for a gathering, you can always make the vinaigrette and slice the berries ahead of time, keeping everything chilled until you’re ready to toss it together. It's such a simple dish, but it's always nice to have everything ready to go when you're entertaining.

Top Tips

Berry Blend – feel free to experiment with different fresh berries based on what’s in season or what you prefer. While I love the classic mix of strawberries and blueberries, blackberries or raspberries can bring a lovely tartness that complements the sweetness of the salad. Just make sure to slice the larger berries like strawberries so they’re easier to eat with the other ingredients.

Freshness Is Key – for the freshest results, serve the salad right after you toss the greens with the vinaigrette. If you’re prepping ahead, keep the dressing separate and only combine the salad right before serving. This will prevent the greens from wilting and keep everything looking vibrant. I often prep the salad early, but just wait to add the dressing until the last minute.

Recipe

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