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Red, White & Blue Caprese Salad

Red white blue caprese salad with alternating 1/4-inch tomato and mozzarella rounds, topped with plump blueberries and fresh basil. Layered in a wreath pattern and finished with an even balsamic glaze drizzle, it’s a bright summer Independence Day appetizer.
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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
  

Heirloom or beefsteak tomatoes
  • 3 large heirloom or beefsteak tomatoes Sliced 1/4-inch thick.
Fresh mozzarella
  • 1 lb fresh mozzarella Sliced 1/4-inch thick.
Fresh blueberries
  • 1 cup fresh blueberries
Fresh basil leaves
  • 0.25 cup fresh basil leaves Fresh leaves.
Extra virgin olive oil
  • 3 tbsp extra virgin olive oil
Balsamic glaze
  • 2 tbsp balsamic glaze
Flaky sea salt
  • 0.25 tsp flaky sea salt To taste.
Cracked black pepper
  • 0.125 tsp 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.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element.
  3. Scatter fresh basil leaves throughout so they peek between the tomato and mozzarella rounds.
Dress and finish
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter.
  2. Finish with flaky sea salt and cracked black pepper to taste and serve immediately.

Notes

For the cleanest wreath look, keep the mozzarella slices cool and aim for even 1/4-inch thickness on both tomato and mozzarella. Store leftovers covered in the refrigerator up to 1 day, but note the blueberries and tomato will soften—no freezing for best texture. Dietary swap: use part-skim mozzarella to lower calories while keeping the same fresh caprese structure.