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Red, White & Blue Caprese Salad

Red, white & blue caprese salad made in a wreath pattern with alternating tomato and fresh mozzarella rounds, tucked with juicy blueberries. Finished with an even drizzle of olive oil and balsamic glaze, plus basil for a fresh, summery bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Tomatoes
  • 3 large heirloom or beefsteak tomatoes Sliced about 1/4-inch thick.
Mozzarella
  • 1 lb fresh mozzarella Sliced about 1/4-inch thick.
Blueberries
  • 1 cup fresh blueberries Use plump berries for the best wreath look.
Basil
  • 0.25 cup fresh basil leaves Leafy scatter throughout the wreath.
Olive oil
  • 3 tbsp extra virgin olive oil Drizzle evenly across the platter.
Balsamic glaze
  • 2 tbsp balsamic glaze Drizzle after olive oil for a glossy finish.
Seasoning
  • flaky sea salt To taste; finish at the end.
Seasoning
  • cracked black pepper To taste; finish at the end.

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 and balsamic glaze evenly across the whole platter.
  2. Finish with flaky sea salt and cracked black pepper and serve immediately.

Notes

Pro tip: Slice the tomatoes and mozzarella to a consistent 1/4-inch thickness so the wreath layers look even and slice cleanly. For best texture, assemble right before serving (tomatoes and mozzarella can weep after about 1 day in the fridge). Not freezer-friendly. If you want a lighter option, swap in part-skim fresh mozzarella while keeping the same layering and drizzle.