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Red, White & Blue Caprese Salad

Red white blue caprese salad with a wreath pattern of tomato, sliced mozzarella, and blueberries, then finished with balsamic glaze and fresh basil. Layered slices create a flag-like presentation that’s ready to serve immediately.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 490
Ingredients Method Notes

Ingredients
  

tomatoes
  • 3 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
basil
  • 0.25 cup fresh basil leaves
olive oil
  • 3 tbsp extra virgin olive oil
balsamic glaze
  • 2 tbsp balsamic glaze
seasoning
  • 0.25 tsp flaky sea salt to taste
  • 0.25 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.
  2. Tuck fresh blueberries in between and around the slices to fill gaps and add the blue element.
  3. Scatter fresh basil leaves throughout.
Finish and serve
  1. Drizzle with extra virgin olive oil and balsamic glaze evenly across the whole platter.
  2. Finish with flaky sea salt and cracked black pepper and serve immediately.

Notes

Pro tip: slice the tomatoes and mozzarella to a consistent 1/4-inch thickness so the rings look even and the layers stay flat. For best texture, assemble right before serving; leftovers keep in the refrigerator up to 1 day (tomatoes will soften). Freezing is not recommended. Dietary swap: use lactose-free fresh mozzarella for a lactose-reduced version while keeping the classic caprese flavors.