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Red, White & Blue Caprese Salad

Red, white & blue caprese salad layers 1/4-inch tomato and mozzarella rounds in a wreath pattern, then tucks in fresh blueberries for the patriotic color. Finish with basil, olive oil, and a balsamic glaze drizzle for a fresh, no-cook summer caprese salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 3 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
  • flaky sea salt To taste
  • 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 finish
  1. Drizzle the 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 neatest wreath, slice tomatoes and mozzarella to a consistent 1/4-inch thickness and keep the salad assembled close to serving time so the tomatoes stay juicy but not watery. Store leftovers in an airtight container in the refrigerator up to 1 day; the texture will soften. Freezing is not recommended. Dietary swap: use dairy-free mozzarella if you want a lactose-free version while keeping the same wreath layering.