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Red, White & Blue Caprese Salad

Red white blue caprese salad with a wreath-style ring of sliced tomatoes, fresh mozzarella, and blueberries, finished with a balsamic glaze drizzle. It’s a quick summer caprese salad that looks patriotic and tastes bright with basil and olive oil.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 520
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
seasoning
  • flaky sea salt To taste
  • 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.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element.
Finish and serve
  1. Scatter fresh basil leaves throughout.
  2. Drizzle with extra virgin olive oil and balsamic glaze evenly across the whole platter.
  3. Finish with flaky sea salt and cracked black pepper to taste and serve immediately.

Notes

For the cleanest rings, slice both tomatoes and mozzarella to the same 1/4-inch thickness and build the wreath right before serving so the blueberries and basil stay fresh. Refrigerate leftovers in a covered container up to 1 day, but note the texture softens; freezing is not recommended. If you want a dairy-light option, use part-skim mozzarella or a fresh mozzarella-style plant-based cheese and assemble the same way.