If you’re looking for the perfect 4th of July food, look no further than this vibrant and flavorful Holiday Caprese! Bursting with juicy cherry tomatoes, creamy mozzarella pearls, and sweet blueberries, this tomato Caprese salad adds a red, white, and blue twist to the classic Italian favorite. It’s refreshing, festive, and absolutely ideal for your next patriotic gathering.
Whether you’re planning an outdoor BBQ, a picnic at the park, or just looking to add something special to your spread of 4th of July food, this Caprese Salad Recipe checks all the boxes. Fresh, simple, and full of seasonal flavor—it’s the kind of patriotic food that disappears fast!
Why You’ll Love This Recipe
There’s something about a Tomato Caprese Salad that feels effortlessly fancy yet super easy to throw together. This version is a summer must-have—sweet, salty, juicy, and creamy in every bite.
Not only is it a cold summer salad that keeps everyone cool, but it’s also an easy summer salad that doesn’t require turning on the oven. The combo of fresh produce and creamy bocconcini (a.k.a. mozzarella pearls) makes it a light and satisfying Caprese salad appetizer. Serve it with crusty bread or crostini, and watch it disappear!
Ingredients
- 2 pints cherry tomatoes, sliced in half
- 1 pint fresh blueberries
- ⅓ cup fresh basil leaves, torn or whole
- 8 oz fresh mozzarella pearls (or cut from a log into stars or cubes)
- 2 ½ tbsp balsamic vinegar
- 2 ½ tbsp olive oil
- Salt and pepper, to taste
- Optional: crostini or crusty bread for serving
How to Make Patriotic Caprese Salad
Prep the produce. Rinse your cherry tomatoes and blueberries. Slice the tomatoes in half. If using a mozzarella log, cut it into bite-sized cubes or use a small star-shaped cookie cutter for a fun patriotic touch.
Assemble the salad. In a large mixing bowl, combine the halved tomatoes, blueberries, fresh basil leaves, and mozzarella pearls. Toss gently to distribute evenly without bruising the fruit or tearing the mozzarella.
Dress it up. Drizzle the balsamic vinegar and olive oil over the salad. Sprinkle with salt and freshly cracked black pepper to taste.
Chill and serve. Cover and refrigerate until ready to serve. This salad is best enjoyed chilled and the same day it’s made.
Optional serving idea. Pair it with toasted crostini or slices of rustic bread for an elegant appetizer-style presentation.
Variations
If you’re using a mozzarella log instead of mozzarella pearls, slice the cheese into rounds and use a small star-shaped cookie cutter to create decorative mozzarella stars. This adds a festive and patriotic touch to your presentation, especially for 4th of July gatherings.
Cherry tomatoes can be substituted with grape tomatoes or firm Roma tomatoes. If using Roma tomatoes, be sure to cut them into small, bite-sized pieces to maintain the salad’s balanced texture.
This recipe is highly adaptable. For a variation, you can replace the blueberries with chopped cucumbers to create a refreshing cucumber Caprese. This option works especially well for those who prefer a less sweet flavor profile.
Balsamic vinegar provides a light, even coating for all the ingredients when tossed. However, if you prefer a richer and more concentrated flavor, balsamic glaze or reduction can be used as a finishing drizzle. Keep in mind that glazes are thicker and sweeter, so they won’t distribute as evenly throughout the salad.
FAQs
Can I make this salad ahead of time?
It’s best enjoyed fresh, but you can prep the ingredients a few hours in advance. Just wait to dress it until right before serving to keep everything crisp.
What if I don’t have mozzarella pearls?
No problem! Use a log or ball of mozzarella and chop it into small cubes. Or, take it up a notch and cut them into fun star shapes with a cookie cutter—perfect for patriotic holidays!
Can I swap the blueberries for something else?
Absolutely! If you’re not a fan of blueberries, try chopped cucumber for a cooling crunch or even strawberries for a slightly sweeter flavor.
What’s the difference between balsamic vinegar and glaze?
Balsamic vinegar is thinner and blends easily throughout the salad. If you prefer a sweeter and thicker finish, you can drizzle balsamic glaze or reduction right on top.
How should I store leftovers?
If you have leftovers, keep them refrigerated in an airtight container for up to a day. Just note that the salad might release juices as it sits and may not be as crisp the next day.
This Patriotic Caprese Salad with tomatoes, blueberries, and basil is as easy to make as it is beautiful to serve. Whether you’re whipping it up for Independence Day, a backyard BBQ, or any summer gathering, this cold summer salad delivers bold flavor, eye-catching color, and feel-good freshness.
Patriotic Caprese Salad Recipe
This Patriotic Caprese Salad is a fresh and festive twist on the classic Tomato Caprese—perfect for your 4th of July celebration! Juicy tomatoes, sweet blueberries, creamy mozzarella, and fresh basil come together in a colorful, crowd-pleasing dish that’s as easy to make as it is delicious.
6
servings10
minutesKeep the screen of your device on
Ingredients
2 pints 2 cherry tomatoes, sliced in half
1 pint 1 fresh blueberries
1/3 cup 1/3 fresh basil leaves, separated from stems
8 ounce 8 fresh mozzarella pearls, drained
2 1/2 tbsp 2 1/2 balsamic vinegar
2 1/2 tbsp 2 1/2 olive oil
Salt and pepper, for finishing (optional)
Directions
- Place the tomatoes, blueberries, basil leaves, and mozzarella into a large bowl. Gently toss to combine.
- Drizzle with balsamic vinegar and olive oil. Sprinkle a little salt and black pepper if desired. Refrigerate until ready to serve. Enjoy!
Notes
- If you get a mozzarella cheese log instead of the pearls, you can use a star shaped cookie cutter to cut the slices into little stars.
- Instead of cherry tomatoes, you can use grape tomatoes or even firm roma tomatoes cut into bite sized pieces.
- Switch up the ingredients if you like. Instead of using blueberries, you can make a cucumber caprese salad by adding chopped cucumbers.
- Instead of balsamic vinegar, you can use balsamic glaze or balsamic reduction which are a much thicker consistency. I used balsamic vinegar for the thin consistency, to be able to toss the salad and coat every piece easily.