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
Ingredients:
- 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
Directions:
- 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.)
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