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Red, White & Blue Caprese Salad

Red, white & blue caprese salad with a wreath-style pattern of crimson tomato, 1/4-inch mozzarella rounds, and plump blueberries. Finished with a balsamic glaze drizzle and scattered basil for a fresh, summer-ready Independence Day salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

Tomatoes
  • 3 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 leaves
  • 0.25 cup fresh basil leaves
Olive oil
  • 3 tbsp extra virgin olive oil
Balsamic glaze
  • 2 tbsp balsamic glaze
Seasoning
  • flaky sea salt To taste
Seasoning
  • 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, keeping the rounds about 1/4-inch thick for even layers. Create a continuous ring so the red and white form a full wreath shape.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element. Place them so they peek through the tomato and mozzarella like berries in a garnish wreath.
  3. Scatter fresh basil leaves throughout the wreath so they’re visible in multiple spots. Aim for an even distribution rather than clustering in one area.
Dress and finish
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter. Use a steady hand to make thin ribbons so every slice gets both flavors.
  2. Finish with flaky sea salt and cracked black pepper and serve immediately. Season lightly at first, then add more only where it looks necessary.

Notes

For the cleanest look, slice tomatoes and mozzarella to a consistent 1/4-inch thickness so the wreath stays even. Refrigerate leftovers in an airtight container up to 1 day; blueberries and basil soften over time. Freezing is not recommended. If you want a lighter version, swap some of the mozzarella for part-skim fresh mozzarella (or reduce the mozzarella by 1/3) to cut saturated fat while keeping the layered texture.