Because we have blueberries coming out of our ears right now.
Because we’ve pretty much been eating caprese non-stop since the first tomatoes showed up at the market, and the blueberries seemed like a logical addition (I mean, we’ve done a peach caprese before, and if that worked so well, why not other fruit too?)
Because this blog is seriously lacking in the red-white-and-blue food department (said blueberry surplus has the blue food covered, for sure, but that’s the extent of it). Just ignore the green, or uh, pretend it’s the grass behind the flag?
Because sometimes these spontaneous non-recipe recipes are better than the recipes we slave over for weeks. There’s something to be said for spontaneity, for sure.
We served this salad with some lightly toasted crusty bread and ate it bruschetta-style, but you can also just grab a fork and dig right in.
Either way, this was too good of a (non)recipe not to share. Especially considering the timeliness of it in the midst of peak blueberry season and just in time for your 4th of July celebration.
Happy 4th, everyone!
Blueberry Caprese Salad
- 12 ounces cherry tomatoes, halved or quartered if large
- 6 ounces (1 cup) fresh blueberries
- 8 ounces mozzarella balls (ciliegine or bocconcini), halved or cut into bite-sized pieces
- 1/4 cup fresh basil leaves, torn if large
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- sea salt and freshly ground black pepper, to taste
- Combine tomatoes, blueberries, and mozzarella balls in a bowl. Toss with basil leaves, olive oil, and balsamic vinegar. Season to taste with salt and pepper. (Can be made a few hours ahead of time, just cover and refrigerate until ready to serve.)
Did you make this recipe?
Let us know what you think!
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This is very good and the perfect dish for a patriotic event.
Very quick and easy
Nice summer salad, love that you thought about blueberries! Wouldn’t have myself, but why not! Very nice with mozzarella and balsamic, thank you for this!
We made this for the 4th and everyone loved it.
We also did a swap and used baby arugula instead of basil in the next version. . . both were fantastic.
Thanks for the great inspiration to try a new twist on an old favorite :)
What a fun reinvention for a caprese salad! I’ll have to try that one out myself!!
Yumsies, I can eat healthy if it is this tasty. I love blueberries in salads!
I will still have dessert though.
This salad looks so good! I would never have thought to add blueberries to Caprese, but I bet it’s delicious and really compliments the basil. I love basil + berry cocktails, so I bet I would be a big fan of this!
I love blueberries and never know what to do with them! love this idea. pinning to make over the weekend! xx. gigi.
drooling already and havent done this yet, probably should do so asap! <3
This looks so refreshingly delish! Perfect for the Fourth (or tomorrow, and Friday, and then also the Fourth ;)).
I love this idea, especially for the Fourth of July!!! And these photos are super gorgeous Lindsay :)
Yum, I adore this, Lindsay! Those blueberries!!! <3
This looks absolutely perfect and here-here about the spontaneous recipes! They’re the ones that are the true keepers that you eat and make over and over! This is perfect!
This is totally the perfect summer salad! Love it!