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Red, White & Blue Caprese Salad

Red, white & blue caprese salad with a wreath pattern of tomato and mozzarella rounds, tucked with fresh blueberries for a patriotic look. Drizzle with olive oil and balsamic glaze, then finish with basil, flaky sea salt, and cracked black pepper.
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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
  

tomatoes
  • 3 large heirloom or beefsteak tomatoes sliced 1/4-inch thick
fresh mozzarella
  • 1 lb fresh mozzarella sliced 1/4-inch thick
blueberries
  • 1 cup fresh blueberries
fresh basil leaves
  • 0.25 cup fresh basil 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 (about 6 inches across) so the red and white layers form a continuous ring. Place slices so edges slightly overlap for a neat, stacked look.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element around the wreath. Aim for even spacing so blue shows between tomato and mozzarella.
  3. Scatter fresh basil leaves throughout the wreath, tucking them between layers and on top so you see green highlights. Distribute lightly but visibly for a fresh finish.
Finish and serve
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter in thin, sweeping passes. Keep the glaze in a light layer so it doesn’t pool excessively.
  2. Finish with flaky sea salt and cracked black pepper to taste, then serve immediately for the freshest texture. Add salt and pepper right before serving so the top looks bright and fresh.

Notes

For best texture, slice tomatoes and mozzarella right before assembling and keep the wreath cold until it’s time to serve. Store leftovers covered in the refrigerator up to 1 day, but note the tomato will release more juice; do not freeze. For a lighter option, use part-skim mozzarella while keeping the same slice thickness for the same layered look.