Red White and Blue Caprese Salad
Servings: 6 servings
Calories: 148cal
Ingredients
- 2 cups cherry tomatoes sliced in half. or grape tomatoes
- 8 ounces fresh mozzarella pearls drained
- 2 cups fresh blueberries rinsed
- small handful of fresh basil leaves
- ¼ cup balsamic glaze
- a drizzle of extra virgin olive oil 1-2 teaspoons
- coarse sea salt and pepper to 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.
Video
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.
Nutrition
Serving: 1serving | Calories: 148cal | Carbohydrates: 14g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 146mg | Fiber: 2g | Sugar: 8g | Vitamin A: 270IU | Vitamin C: 16mg | Calcium: 143mg | Iron: 0.5mg
