There’s no time like summer to enjoy fresh salads that are not only exploding with flavor but also bring fabulous color to the table – like this Red, White and Blue Caprese Salad.
Who doesn’t love a Caprese salad with juicy tomatoes, aromatic sweet basil and creamy mozzarella cheese all drizzled in a balsamic dressing or syrup? This is my patriotic version of the classic favorite summer salad that adds blueberries in honor of the Red, White and Blue. This beautiful salad can be tossed together in two minutes and is a delicious and easy way to celebrate the Fourth of July, Memorial Day, or any warm-weather gathering. This is a must-make for berry season and summer entertaining by the pool, patio or a potluck!
TIPS FOR MAKING BLUEBERRY CAPRESE SALAD
Mozzarella: This creamy, mild cheese is the cornerstone of a Caprese salad and I like that it brings a little protein to the party. I used mozzarella pearls (so cute and perfect for a salad) but you can also use a bigger ball of mozzarella and cut into bite-sized pieces.
Balsamic Syrup: To keep life easy, I used a prepared balsamic syrup rather than make my own by reducing balsamic vinegar in a saucepot until thickened. The particular prepared balsamic syrup I used was infused with ginger, it was SO DELICIOUS. Also, as an alternative, you can use the balsamic salad dressing of your choice or simply olive oil for a less sweet effect on this tomato cheese salad.
Basil: You can’t skip the fresh basil in a Caprese salad! I like to grow a pot of my own sweet basil in the summer, to have in abundance for my recipes as inspired. But you can also grab fresh sprigs in the market. To store your clipped basil sprigs, place stem ends in a cup with a bit of water and store on the countertop to use within a few days – in the fridge, leaves will turn black-brown quickly.
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Everyone loves a Caprese salad with juicy tomatoes, aromatic sweet basil and creamy mozzarella cheese all drizzled in balsamic syrup. My patriotic version of the classic favorite summer salad that adds blueberries in honor of the USA and Red, White and Blue. Perfect for summer entertaining.
- 4 oz. mozzarella pearls drain if packed water
- 4 oz. grape or cherry tomatoes halved
- 4 oz. fresh blueberries or thawed frozen berries
- ¼ cup coarsely chopped fresh basil leaves
- 2 tbsp (+/-) balsamic syrup or balsamic dressing
- Optional: slices of mozzarella to punch out star shapes with a cookie cutter
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Toss mozzarella pearls, tomatoes, blueberries and basic in a serving bowl. Drizzle with balsamic syrup.
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If desired, used cookie cutter to punch out star shapes from slices of mozzarella cheese.
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Best served when made, but leftovers stay good in the fridge for up to 3 days (although basil may oxidize a bit, it’s still fine to eat).
