Red White and Blue Caprese Salad for a Festive Summer Treat

Delight in this vibrant Red White and Blue Caprese Salad, perfect for summer gatherings, combining fresh tomatoes, blueberries, and mozzarella.

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Prep Time 10

Cook Time 1

Chilling Time 10

Total Time 21

Servings: 6 servings

Course: Lunch

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cherry or Grape Tomatoes Halved
1 cup Fresh Blueberries Can substitute with thawed frozen blueberries
1 cup Fresh Mozzarella Cheese Pearls Can cut from a block of mozzarella
1/4 cup Fresh Basil Leaves Whole or chopped, based on preference

For the Dressing

3 tablespoons Olive Oil High-quality extra virgin
2 tablespoons Balsamic Glaze Can replace with balsamic vinegar
1/2 teaspoon Salt
1/4 teaspoon Black Pepper Freshly ground

Equipment

Silicone star mold
Mixing bowl
spatula

Method

Preparation

Place the fresh mozzarella cheese pearls into a silicone star mold and microwave for 30 to 40 seconds until slightly softened. Chill in the refrigerator for about 10 minutes.
In a mixing bowl, combine halved cherry tomatoes and fresh blueberries. Drizzle with olive oil and balsamic glaze, then add salt and black pepper. Toss gently to combine.
Invert the silicone mold to remove the mozzarella stars. Drain any excess moisture.
On a serving platter, layer the tomato and blueberry mixture. Top with mozzarella stars and tear basil leaves over the salad. Serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Freshness is key; assemble just before serving for the best flavor and presentation.

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