Red, White, and Blueberry Caprese Salad.
This dish is about as simple as it gets, but I happened to eat it last week and couldn’t not share it with you, given that Friday is the Fourth of July and all. Related: where the heck did June go?
I took a simple caprese summer salad and added blueberries. Groundbreaking stuff, right? But it’s super delicious, and the tartness of the blueberries really elevates the traditional combo of mozzarella and tomato. The color combo is perfect for a patriotic picnic or party, and the flavor combo is everything that summer should be.
Red, White, & Blueberry Caprese Salad
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients (2-4 servings)
1 pint blueberries
1 pint cherry tomatoes
1/2 – 1 cup fresh mozzarella balls (ciliegine or perline size)
1/2 cup fresh basil, thinly sliced
drizzle of olive oil
pinch of salt
salad greens (optional)
Thinly slice fresh basil and toss in a bowl with blueberries, tomatoes, and mozzarella. Drizzle with olive oil and a pinch of salt, and toss to combine. Doesn’t get easier than that.
If I had to pick a favorite fruit, I think it would be the blueberry (with watermelon at a close second). The girl who works my favorite fruit stand at our farmer’s market told me that organic blueberries will be available next week, and I’m pretty sure I did a jig.
I used a combo of sweet basil and purple Thai basil in my salad, and I liked both the flavor and color contrast it added. And I opted to use Perline size mozzarella (about the size of chickpeas!), but you could also use Ciliegine (cherry sized). It depends on how big or small your blueberries and tomatoes are – just make sure whatever you choose is small enough to fit on a fork and be bite-sized!
This is such an easy and refreshing make-ahead dish – the perfect contribution to your Fourth of July picnic or barbeque. I personally like mine with just a drizzle of olive oil and a pinch of sea salt, but a bit of balsamic vinegar adds a nice tanginess too.
Or if you want to mix it up a bit and make it a true salad salad – try serving it tossed in a bed of greens!
This mixture of speckled bibb and red romaine came straight out of our garden, and tasted unbelievably fresh and crisp. If we get our blueberry bushes planted and our tomatoes actually ripen, all I would have to do next year to make this is pull my own mozzarella. I will add that to my list of skills to master (along with playing the violin and knitting with circular needles).
I hope everyone is enjoying a sunny, summery week wherever you are. We are looking forward to a festive Fourth this Friday, and you can be sure that this will be on our menu. Enjoy!