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Red, White & Blue Caprese Salad

Red, White & Blue Caprese Salad is a patriotic wreath of 1/4-inch tomato and mozzarella rounds layered with blueberries and fresh basil. The whole platter gets an even drizzle of olive oil and balsamic glaze for a bright, fresh summer salad.
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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
  • 3 large heirloom or beefsteak tomatoes sliced 1/4-inch thick
mozzarella
  • 1 lb fresh mozzarella sliced 1/4-inch thick
blueberries
  • 1 cup fresh blueberries
basil
  • 0.25 cup fresh basil leaves
olive oil
  • 3 tbsp extra virgin olive oil
balsamic glaze
  • 2 tbsp balsamic glaze
salt
  • 0.25 flaky sea salt to taste
pepper
  • 0.25 cracked black pepper to taste

Method
 

Build the wreath
  1. Arrange alternating slices of tomato and mozzarella in an overlapping circle or wreath pattern on a large serving platter. Keep the rounds about 1/4-inch thick so the layers look even.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element. Place them right up against the tomato-mo z z arella edge for a tight, wreath-like ring.
  3. Scatter fresh basil leaves throughout. Tuck leaves into the spaces so you see bright green highlights between the red, white, and blue.
Finish and serve
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter. Aim for a light, uniform coat so every slice gets a glossy finish.
  2. Finish with flaky sea salt and cracked black pepper and serve immediately. Add them at the end so the flavors pop without drawing extra moisture.

Notes

For the cleanest, most wreath-like look, slice both tomatoes and mozzarella to the same 1/4-inch thickness and work quickly so the cheese stays firm. Refrigerate leftovers in an airtight container up to 1 day (best texture is day-of); do not freeze. For a lighter option, use part-skim mozzarella instead of full-fat fresh mozzarella.