This is a delicious, festive spin on a Caprese Salad that I was inspired to make for the 4th of July – but you can make this all year round!
Instead of the traditional sliced tomato and mozzarella, which is typically served on a platter, I decided instead to use grape tomatoes and mozzarella balls in a cup or small bowl to serve in individual portions. I also used white balsamic vinegar so that the salad looks beautiful when you serve it.
Blueberries add a bit of sweetness and beautiful blue color (it is a red, white and blue salad after all) to the salad and finished with chopped basil to add light herb. Yummmmm.
I really hope you enjoy it – please leave a review and let me know what you think in the comments section below!
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Stars and Stripes Caprese Salad Recipe
Description
Servers 6-8
Ingredients
Scale
- 3 Tablespoon white balsamic vinegar
- ½ teaspoon lemon juice
- ¾ teaspoon agave syrup or sugar
- 1 smashed garlic clove
- 3 Tablespoons olive oil
- pinch of salt and pepper
- 2 pounds grape tomatoes
- 2 cups or 1 pint blueberries
- 16 oz Ciliegine mozzarella (small balls or dice up larger balls)
- 2 Tablespoons basil, roughly chopped
Instructions
- In a small bowl whisk together balsamic vinegar, lemon juice, agave syrup, garlic, olive oil and salt and pepper. Set aside for about 20-30 minutes so the garlic infuses.
- Place the tomatoes, blueberry, mozzarella and basil in a large bowl.
- Pour the dressing over the tomatoes and toss together (be sure to remove the garlic clove).