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Red, White & Blue Caprese Salad

Red, white & blue caprese salad is a wreath-style summer appetizer with alternating rounds of tomato, mozzarella, and blueberries. It’s layered for a patriotic look, then finished with olive oil, balsamic glaze, flaky sea salt, and basil for a fresh, juicy bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 620
Ingredients Method Notes

Ingredients
  

Red, White & Blue Caprese Salad
  • 3 large heirloom or beefsteak tomatoes sliced 1/4-inch thick
  • 1 lb fresh mozzarella sliced 1/4-inch thick
  • 1 cup fresh blueberries
  • 0.25 cup fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • 0.5 flaky sea salt to taste
  • 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.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element.
  3. Scatter fresh basil leaves throughout for even green flecks across the wreath.
Dress and finish
  1. Drizzle extra virgin olive oil evenly across the whole platter, keeping the wreath pattern visible.
  2. Drizzle balsamic glaze evenly across the whole platter, letting some glaze pool lightly between slices.
  3. Finish with flaky sea salt and cracked black pepper to taste, then serve immediately for best texture.

Notes

For the cleanest slices and best layer stability, slice tomatoes and mozzarella to the same 1/4-inch thickness and assemble right before serving. Store leftovers covered in the refrigerator up to 1 day (mozzarella will soften and blueberries may weep). Freezing is not recommended. For a lighter option, use part-skim mozzarella instead of full-fat mozzarella to reduce calories.