Description
This Red, White, and Blue Caprese Salad is a fresh, patriotic twist on a classic summer favorite, combining juicy fruit, creamy mozzarella, and fragrant basil in a sweet and tangy dressing. Perfect for 4th of July gatherings, this no-cook recipe comes together in just minutes and delivers vibrant color and refreshing flavor.
Ingredients
2 pints cherry or grape tomatoes
1 pound strawberries
1 pint blueberries
8 ounces fresh mozzarella pearls
1/2 cup fresh basil, chopped
3 tablespoons honey
3 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Slice tomatoes in half and hull and slice strawberries, then roughly chop the basil
2. Combine tomatoes, strawberries, blueberries, basil, and mozzarella in a large bowl
3. Warm the honey briefly to thin it, then mix with vinegar and olive oil to form a dressing
4. Pour dressing over the salad, season with salt and pepper, and toss gently to coat
5. Taste and adjust seasoning if needed
6. Cover and refrigerate until ready to serve
Notes
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: 4th of July
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 19 g
- Sodium: 102 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 10 mg