With blueberries in peak and in abundance, why not add them to your caprese salad? So delicious and with a color theme of red, white and blue, this salad is perfect for your 4th of July celebration.
Blueberry Caprese Salad
12 ounces cherry tomatoes, halved
quartered if large
1 cup fresh blueberries
8 ounces mozzarella balls, halved or cut into
bite-sized pieces
1/4 cup fresh basil leaves, chiffonade
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper,
to taste
quartered if large
1 cup fresh blueberries
8 ounces mozzarella balls, halved or cut into
bite-sized pieces
1/4 cup fresh basil leaves, chiffonade
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper,
to taste
Directions
Combine tomatoes, blueberries, and mozzarella balls in a bowl. Toss with extra-virgin olive oil, balsamic vinegar, and basil. Season to taste with salt and pepper. (Can be made a few hours ahead of time, just cover and refrigerate until ready to serve.)
Combine tomatoes, blueberries, and mozzarella balls in a bowl. Toss with extra-virgin olive oil, balsamic vinegar, and basil. Season to taste with salt and pepper. (Can be made a few hours ahead of time, just cover and refrigerate until ready to serve.)
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Blueberry Caprese Salad
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The Recipe: To Be Or Not To Be
This beautiful and delectable salad is perfect for the 4th of July!
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