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Red, White & Blue Caprese Salad

Red, white & blue caprese salad with a wreath-style layout of tomato, mozzarella, and blueberries, finished with balsamic glaze and fresh basil. Crisp 1/4-inch tomato and mozzarella rounds layered in a patriotic ring make an easy summer appetizer that looks as good as it tastes.
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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 large heirloom or beefsteak tomatoes Sliced 1/4-inch thick.
Mozzarella
  • 1 lb fresh mozzarella Sliced 1/4-inch thick.
Blueberries
  • 1 cup fresh blueberries
Basil
  • 0.25 cup fresh basil leaves
Olive oil
  • 3 tbsp extra virgin olive oil
Balsamic glaze
  • 2 tbsp balsamic glaze
Sea salt
  • 0.1 flaky sea salt To taste.
Black pepper
  • 0.1 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.
  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, tucking some between layers for pops of green.
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, then serve immediately.

Notes

For the cleanest wreath look, use similarly sized tomato and mozzarella slices (about 1/4-inch thick) so the rounds stack without bulging. Store covered in the fridge up to 1 day; for best texture, dress right before serving. Freezing is not recommended. Vegetarian swap: this is already vegetarian—use a plant-based mozzarella-style alternative if you need dairy-free.