Looking for a festive summertime Caprese salad recipe? Try this red, white, and blue Caprese salad. Made with fresh tomatoes, blueberries, and basil, this updated Caprese salad recipe is perfect for the 4th of July, summertime picnics, or a Memorial Day BBQ.
Easy to make, this red, white and blue Caprese salad is refreshing and delicious. Try this update on an old favorite the next time you need a summer side dish.
Red, White, and Blue Caprese Salad Recipe
Blue food is unique and pretty, and this blueberry Caprese salad is one of those easy salads that will become a staple of your summer dinner table. This perfect summer salad is a unique take on a traditional Caprese salad. The balsamic glaze is simple to make and tastes delicious. Serve this delicious salad at your next summer BBQ, Independence day celebration, or as a side dish during the summer months. Of course, if you like you can serve this all year long, it is just that we tend to eat more Caprese salads when the fruits and vegetables are in-season and fresh.
While I list this as a side salad, the truth is this could easily be a main course or lunchtime entree, especially if served with crusty bread and/or soup.
Tips and variations for making this red, white, and blue Caprese salad recipe:
● Do not be afraid to change the quantities of anything. Like balsamic vinegar? Add more! Like blueberries? Add more. This recipe is very forgiving and I play with the quantities and ratios constantly.
● While I have the balsamic glaze mixed in a small bowl, over the years I have taken to mixing it in the bottom of my large bowl, and then add the tomatoes, mozzarella, basil, blueberries, and then mixing. It saves cleaning a bowl, but it does not emulsify.
● Sometimes a dash of salt to taste once served really hits the spot. Hubby adds salt to his serving most of the time, which I seldom do. As always, it is a matter of taste.
● This past year I froze my harvested basil and used it over the winter and spring in Caprese salads.
● No fresh sweet basil? Use dried basil instead.
● No cherry tomatoes? Use grape tomatoes, or cut a large tomato into bite-sized pieces.
● Try and use extra-virgin olive oil or at least virgin olive oil for better taste.
● While I love fresh mozzarella cheese and using mozzarella pearls (mini mozzarella balls) do not be afraid to use a fresh mozzarella ball or log. Simply cut the regular fresh mozzarella into bite-sized pieces. If the fresh mozzarella isn’t precut into mozzarella slices, just cut into slices, and then cut into 6-8 small pieces from there.
● Want to add diced or small slices of onion? Use a red onion for color.
● Have a big crowd? This recipe doubles and triples beautifully. Just be aware of your container size for mixing.
● This salad is not a good make-ahead salad and is best made and served fresh.
● If you need to prep ahead, keep the cherry tomatoes, mozzarella pearls, and blueberries together in an airtight container and the dressing in a small jar. Toss the two together just before serving and garnish with fresh basil leaves.
● This recipe is made with simple ingredients commonly found at your local grocery store.
I love Caprese, and it is easy to make different variations of Caprese salad. Here are some of my favorite Caprese salad recipes:
Red, White, and Blue Caprese Salad Recipe Ingredients:
● 3 tablespoons Balsamic Vinegar
● 3 tablespoons Extra Virgin Olive Oil
● ¼ teaspoon of Salt
● ¼ teaspoon of Black Pepper
● 10 ounces of Cherry Tomatoes
● 8 ounces of Mozzarella Pearls in water, drained
● 10 ounces of Fresh Blueberries
● ¼ cup fresh Sweet Basil Leaves + a few smaller leaves to garnish
Red, White, and Blue Caprese Salad Mise en Place:
Red, White, and Blue Caprese Salad Recipe Directions:
1. In a small bowl combine balsamic vinegar, extra virgin olive oil, salt, and pepper. Whisk it well until it emulsifies and thickens. Keep aside.
2. Cut the cherry tomatoes in half.
3. Drain the mozzarella pearls.
4. Wash and dry the blueberries.
5. Stack up the basil leaves and tightly roll them like a cigar. Then slice them crosswise to get thin ribbons of basil leaves, also called basil chiffonade.
6. In a large bowl combine the halved cherry tomatoes, mozzarella pearls and blueberries, and basil ribbons.
7. Whisk the balsamic dressing for a few seconds and pour it all over the Caprese salad.
8. Toss and serve immediately, garnished with fresh small basil leaves.
- 3 tablespoons Balsamic Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- ¼ teaspoon of Salt
- ¼ teaspoon of Black Pepper
- 10 ounces of Cherry Tomatoes
- 8 ounces of Mozzarella Pearls in water, drained
- 10 ounces of Fresh Blueberries
- ¼ cup fresh Sweet Basil Leaves + a few smaller leaves to garnish
- In a small bowl combine balsamic vinegar, extra virgin olive oil, salt, and pepper. Whisk it well until it emulsifies and thickens. Keep aside.
- Cut the cherry tomatoes in half.
- Drain the mozzarella pearls.
- Wash and dry the blueberries.
- Stack up the basil leaves and tightly roll them like a cigar. Then slice them crosswise to get thin ribbons of basil leaves, also called basil chiffonade.
- In a large bowl combine the halved cherry tomatoes, mozzarella pearls and blueberries, and basil ribbons.
- Whisk the balsamic dressing for a few seconds and pour it all over the Caprese salad.
- Toss and serve immediately, garnished with fresh small basil leaves.
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Amount Per Serving: Calories: 324Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 45mgSodium: 497mgCarbohydrates: 16gFiber: 3gSugar: 11gProtein: 14g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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