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Red, White & Blue Caprese Salad

Red, white & blue caprese salad with an easy wreath-style layout—crimson tomato and 1/4-inch mozzarella rounds alternating around a ring of fresh blueberries. Finished with basil, extra-virgin olive oil, and a spiral drizzle of balsamic glaze for a bright patriotic 4th of July presentation.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 487
Ingredients Method Notes

Ingredients
  

Red, White & Blue Caprese Salad
  • 3 large heirloom or beefsteak tomatoes Slice 1/4-inch thick for even rounds.
  • 1 lb fresh mozzarella Slice 1/4-inch thick for neat alternating layers.
  • 1 cup fresh blueberries Tuck between slices to fill gaps.
  • 0.25 cup fresh basil leaves Scatter throughout and tuck in for coverage.
  • 3 tbsp extra virgin olive oil Drizzle evenly over the full platter.
  • 2 tbsp balsamic glaze Drizzle over the top, ideally in a spiral.
  • 1 flaky sea salt To taste, for finishing.
  • 1 cracked black pepper To taste, for finishing.

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 a uniform look.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element in every section of the wreath.
  3. Scatter fresh basil leaves throughout the wreath so you see green between the red and white layers.
Dress and finish
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter, using an overhead drizzle pattern for visible ribbons over the ring.
  2. Finish with flaky sea salt and cracked black pepper to taste, then serve immediately for the freshest caprese texture.

Notes

Pro tip: slice mozzarella and tomatoes as consistently as possible (about 1/4-inch) so the alternating wreath pattern looks crisp. Refrigerate leftovers in a covered container up to 1 day; basil and blueberries will soften, so expect a less fresh crunch. Freezing is not recommended. For a lighter option, use part-skim mozzarella and reduce the olive oil drizzle slightly while keeping the balsamic glaze and basil.