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Red, White & Blue Caprese Salad

Red, white & blue caprese salad with a wreath-style layer of crimson tomato, fresh mozzarella, and blueberries. Drizzled with balsamic glaze and olive oil, then finished with basil for a bright Independence Day appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 610
Ingredients Method Notes

Ingredients
  

Tomatoes, mozzarella, blueberries, and basil wreath
  • 3 heirloom or beefsteak tomatoes Slice into 1/4-inch thick rounds.
  • 1 lb fresh mozzarella Slice into 1/4-inch thick rounds.
  • 1 cup fresh blueberries Use plump berries.
  • 0.25 cup fresh basil leaves Fresh leaves only; scatter throughout.
  • 3 tbsp extra virgin olive oil Drizzle evenly over the platter.
  • 2 tbsp balsamic glaze Drizzle in an even layer.
  • 0.25 tsp flaky sea salt To taste, finish at the end.
  • 0.25 tsp cracked black pepper To taste, finish at the end.

Method
 

Build the wreath
  1. Arrange alternating slices of heirloom or beefsteak tomatoes and fresh mozzarella in an overlapping circle or wreath pattern on a large serving platter.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element.
  3. Scatter fresh basil leaves throughout the wreath to create green accents.
Dress and finish
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter.
  2. Finish with flaky sea salt and cracked black pepper to taste, then serve immediately.

Notes

For the cleanest layers, slice tomatoes and mozzarella to the same 1/4-inch thickness and keep the mozzarella cold until assembly. Assemble right before serving so the tomatoes stay firm; leftovers keep in the refrigerator up to 1 day, but the blueberries may bleed and the mozzarella will soften. Freezing is not recommended. If you want a lighter option, use low-moisture part-skim mozzarella instead of regular mozzarella.