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Red, White & Blue Caprese Salad

Red white blue caprese salad with a wreath-style layout of crimson tomato, 1/4-inch fresh mozzarella rounds, and juicy blueberries, finished with basil and balsamic glaze. Layer-and-drizzle method keeps the slices neat and visually patriotic for Independence Day or any summer table.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Tomato
  • 3 heirloom or beefsteak tomatoes Slice into 1/4-inch thick rounds.
Mozzarella
  • 1 lb fresh mozzarella Slice into 1/4-inch thick rounds.
Blueberries
  • 1 cup fresh blueberries Use for tucking between and around the slices.
Basil
  • 0.25 cup fresh basil leaves Scatter and tuck throughout the wreath.
Olive oil
  • 3 tbsp extra virgin olive oil Drizzle evenly across the platter.
Balsamic glaze
  • 2 tbsp balsamic glaze Drizzle in a spiral or even lines over everything.
Seasoning
  • 1 flaky sea salt Season to taste at the end.
  • 1 cracked black pepper Season to taste 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 the wreath so they’re tucked among the tomato, mozzarella, and blueberries.
  4. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter.
  5. Finish with flaky sea salt and cracked black pepper, then serve immediately.

Notes

Pro tip: slice everything to the same 1/4-inch thickness so the wreath stays level and visually uniform. Serve right away for the best texture; if needed, refrigerate up to 24 hours, but the tomatoes may release some juices. Freezing is not recommended for fresh caprese. For a lower-fat option, swap part-skim mozzarella while keeping the same layering and drizzle.