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Red, White & Blue Caprese Salad

Red white blue caprese salad with a wreath-style layer of crimson tomato, white mozzarella, and blueberries, finished with basil and a balsamic drizzle. This patriotic caprese salad is assembled as an instant, fresh summer appetizer with bright flavor in every slice.
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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 Use plump berries.
Basil
  • 0.25 cup fresh basil leaves Fresh leaves for scattering throughout.
Olive oil
  • 3 tbsp extra virgin olive oil For drizzling evenly across the platter.
Balsamic glaze
  • 2 tbsp balsamic glaze For an even drizzle.
Seasoning
  • 0.01 flaky sea salt To taste.
  • 0.01 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.
Finish and serve
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter.
  2. Finish with flaky sea salt and cracked black pepper and serve immediately.

Notes

For the cleanest wreath look, slice tomatoes and mozzarella to the same thickness (about 1/4-inch) so the rings sit evenly. Assemble right before serving to keep the mozzarella fresh. Refrigerate leftovers in an airtight container for up to 2 days; expect softer tomatoes as they release juice. To make it dairy-light, swap fresh mozzarella for low-moisture part-skim mozzarella while keeping the same slicing thickness.