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Red, White & Blue Caprese Salad

Red, white & blue caprese salad features a wreath-style pattern of sliced heirloom tomatoes, creamy mozzarella, and blueberries, finished with a balsamic glaze drizzle. This patriotic caprese salad is built for quick assembly and a fresh, juicy bite—no cooking required.
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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
  

  • 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
  • 1 flaky sea salt To taste
  • 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, keeping the rounds evenly spaced so the colors form a clear ring (visual cue: crisp red-and-white alternating bands).
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element, pressing them lightly into the spaces so they stay put (visual cue: a blue “constellation” between red and white).
  3. Scatter fresh basil leaves throughout the wreath, distributing them across the top and between the slices (visual cue: green leaves dotting the red, white, and blue layers).
Dress and finish
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter in a steady pattern (visual cue: a glossy sheen with dark glaze accents over the tomatoes and mozzarella).
  2. Finish with flaky sea salt and cracked black pepper to taste, then serve immediately for the best texture (visual cue: visible specks of seasoning and glistening layers ready to eat).

Notes

Pro tip: Slice the tomatoes and mozzarella to a consistent 1/4-inch thickness for clean alternating rounds and even glazing. Refrigerate leftovers in a covered container up to 1 day, but note the tomatoes and mozzarella soften after storage; the balsamic glaze can also sink in. Freezing is not recommended. For a dairy-light swap, use part-skim fresh mozzarella or a fresh mozzarella alternative, keeping the same layering method.