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Red, White & Blue Caprese Salad

Red, white & blue caprese salad is a wreath-style Italian-American appetizer with alternating tomato, fresh mozzarella, and blueberries layered in a patriotic ring. Bright balsamic glaze and fresh basil finish it with a glossy, fresh look—ideal for a 4th of July caprese.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Tomato-mozzarella-blueberry wreath
  • 3 heirloom or beefsteak tomatoes Slice 1/4-inch thick for even, round layers.
  • 1 lb fresh mozzarella Slice 1/4-inch thick to match the tomatoes.
  • 1 cup fresh blueberries Use plump berries to tuck between the slices.
  • 0.25 cup fresh basil leaves Scatter and tuck leaves throughout at the end.
  • 3 tbsp extra virgin olive oil Drizzle evenly for a light coating.
  • 2 tbsp balsamic glaze Drizzle in a thin ribbon across the platter.
  • flaky sea salt Season to taste just before serving.
  • cracked black pepper Season to taste just before serving.

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 directly between slices for better coverage.
Finish and serve
  1. Drizzle extra virgin olive oil and balsamic glaze evenly across the whole platter in a light, even layer.
  2. Finish with flaky sea salt and cracked black pepper to taste and serve immediately.

Notes

For clean slices and better visual contrast, keep the mozzarella cold and slice it right before assembling. Serve within 1–2 hours for the freshest texture; refrigerate leftovers up to 2 days, though tomatoes may release juices. Freezing is not recommended for this salad. For a lighter option, use part-skim mozzarella (still sliceable) to reduce saturated fat while keeping the same caprese layout.