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Red, White & Blue Caprese Salad

Red, white & blue caprese salad with a wreath-style layout of tomato, fresh mozzarella, and blueberries. Layered in alternating rounds, then finished with olive oil, balsamic glaze, and fresh 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Sliced tomatoes
  • 3 large heirloom or beefsteak tomatoes Slice 1/4-inch thick
Sliced fresh mozzarella
  • 1 lb fresh mozzarella Slice 1/4-inch thick
Fresh blueberries
  • 1 cup fresh blueberries
Fresh basil leaves
  • 0.25 cup fresh basil leaves
Extra virgin olive oil
  • 3 tbsp extra virgin olive oil
Balsamic glaze
  • 2 tbsp balsamic glaze
Seasoning
  • 1 flaky sea salt To taste
  • 1 cracked black pepper To taste

Equipment

  • 1 sheet pan

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.
Dress and serve
  1. Drizzle extra virgin olive oil evenly across the whole platter, then follow with balsamic glaze in a light, even layer.
  2. Finish with flaky sea salt and cracked black pepper to taste, then serve immediately.

Notes

For the cleanest wreath pattern, keep tomato and mozzarella slices about 1/4-inch thick and lay them close together so the blueberries only fill small gaps. Store leftovers in an airtight container in the refrigerator for up to 1 day, but dress and season just before serving for best texture. Freezing is not recommended. For a lower-fat option, use part-skim mozzarella while keeping the same slice thickness and layering style.