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Red, White & Blue Caprese Salad

Red white blue caprese salad with a wreath-style layout of tomato, fresh mozzarella, and blueberries, finished with balsamic glaze and basil. Quick to assemble for a 4th of July caprese or any summer gathering—layered in a crisp, circular pattern for standout color.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Red, White & Blue Caprese Salad
  • 3 heirloom or beefsteak tomatoes Slice 1/4-inch thick.
  • 1 lb fresh mozzarella Slice 1/4-inch thick.
  • 1 cup fresh blueberries
  • 0.25 cup fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • 0.25 tsp flaky sea salt To taste.
  • 0.25 tsp cracked black pepper To taste.

Equipment

  • 1 sheet pan

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.
Dress and serve
  1. Drizzle extra virgin olive oil evenly across the whole platter.
  2. Drizzle balsamic glaze evenly across the whole platter.
  3. Finish with flaky sea salt and cracked black pepper and serve immediately.

Notes

For clean, defined rounds, slice tomatoes and mozzarella to a consistent 1/4-inch thickness before assembling. Assemble right before serving to keep the mozzarella fresh and the tomatoes juicy; refrigerate leftovers up to 1 day (mozzarella may soften). Freezing is not recommended. For a lighter option, use part-skim mozzarella while keeping the same slice thickness for the wreath look.