A classic Italian salad gets a delicious twist with the addition of blueberries, which also adds the pop of color needed to create a red, white, and blue caprese salad for 4th of July parties!
2cupscherry tomatoessliced in half. or grape tomatoes
8ouncesfresh mozzarella pearlsdrained
2cupsfresh blueberriesrinsed
small handful of fresh basil leaves
1/4cupbalsamic glaze
a drizzle of extra virgin olive oil1-2 teaspoons
coarse sea salt and pepperto taste
Instructions
Combine tomatoes, mozzarella, blueberries, and basil leaves in a serving bowl and toss together to distribute ingredients evenly.
Drizzle olive oil and balsamic glaze over the top.
Garnish with freshly cracked black pepper and coarse sea salt.
Toss to combine just before serving.
Notes
Coarse sea salt (such as Maldon’s flakey sea salt) and freshly cracked black pepper add some contrast to the sweetness in the blueberries and balsamic glaze.
Optionally chiffonade the basil or leave them whole. You can also tear them into pieces, use herb scissors, or chop them small and use as garnish.
Blueberries are a sweet addition to this salad, and also incorporate the color blue shown on the American flag. Blackberries or strawberries are other great additions to this salad.
While this salad is certainly best enjoyed fresh, you can store any leftovers in an air-tight container kept in the refrigerator for 2-3 days.
Another fun option for serving this red white and blue caprese salad is to place a blueberry, tomato, basil leaf, and mozzarella pearl onto a skewer, drizzle with balsamic, and place on a platter for guests to grab and go.