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Red, White & Blue Caprese Salad

Red, white & blue caprese salad layers crimson tomato, white mozzarella, and plump blueberries in a wreath pattern, finished with balsamic glaze and basil. This patriotic caprese salad is assembled fresh for juicy slices and a glossy drizzle look.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 480
Ingredients Method Notes

Ingredients
  

Tomatoes
  • 3 large heirloom or beefsteak tomatoes sliced 1/4-inch thick
Fresh mozzarella
  • 1 lb fresh mozzarella sliced 1/4-inch thick
Blueberries
  • 1 cup fresh blueberries
Fresh basil
  • 0.25 cup fresh basil leaves
Extra virgin olive oil
  • 3 tbsp extra virgin olive oil
Balsamic glaze
  • 2 tbsp balsamic glaze
Flaky sea salt
  • 1 flaky sea salt to taste
Cracked black pepper
  • 1 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 so they’re tucked between layers and visible across the top.
Finish and serve
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter for a glossy, even sheen.
  2. Finish with flaky sea salt and cracked black pepper and serve immediately.

Notes

For the cleanest wreath look, slice the tomatoes and mozzarella to the same 1/4-inch thickness so the rounds sit evenly. Assemble right before serving to keep the tomatoes juicy and the mozzarella tender; leftovers keep in the fridge up to 1 day, but the blueberries soften. Freezing is not recommended. If you want a lighter option, swap part-skim mozzarella for the same amount to reduce calories while keeping the caprese texture.