I love a classic caprese salad in the summer because it’s fresh, simple, and always a crowd favorite for cookouts and BBQs. This red, white, and blue caprese salad is my fun, patriotic twist, perfect for Memorial Day or the Fourth of July. It’s just as easy and delicious, with a festive spin that makes it stand out!
Why You’ll Love This Recipe
- Fresh and flavorful. Juicy tomatoes, creamy mozzarella, and sweet blueberries create a bright, balanced bite!
- Fun patriotic twist. A colorful spin on the classic caprese that’s perfect for summer holidays
- No baking required. Quick to assemble and perfect for hot days when you don’t want to turn on the oven
- Light and refreshing. It’s a great contrast to heavier cookout foods like burgers and BBQ
- Simple ingredients. Made with just a handful of fresh, easy-to-find ingredients! It’s also naturally gluten free and vegetarian, so it works for a variety of dietary needs
- Beautiful presentation. The red, white, and blue colors make it an eye-catching addition to any table
- Perfect for entertaining. Easy to scale up and ideal for Fourth of July parties, picnics, and potlucks!
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Ingredients List
- 10 ounce package grape or cherry tomatoes, halved
- 1 cup fresh blueberries
- 4 ounces fresh mozzarella pearls (or more to taste)
- 3-4 large fresh basil leaves
- 1 Tbsp olive oil
- 1 Tbsp balsamic glaze
- ¼ tsp salt (or to taste)
- ⅛ tsp black pepper (or to taste)
Ingredient Tips and Substitutions
- You could use a larger ball or brick of mozzarella cheese instead and cut the stars with a knife or small cookie cutter if you don’t want to melt your own like I do
- For a tangier dish, use balsamic vinegar instead of balsamic glaze (you can also use balsamic dressing if preferred)
- If you don’t have fresh blueberries, you can also use frozen (fully defrost, drain, and pat the berries dry). Feel free to substitute blackberries here as an alternative option
Equipment Notes
- You’ll need a silicone star mold to make this recipe the same way I do. You can use various sizes (it’s pretty forgiving) depending how big you like your cheese. You can always reuse the mold for candies, ice cubes, and other treats!
- I’ve tested this recipe using my air fryer and my microwave to melt the cheese into the star shapes, and I find the microwave to be much faster and easier. You could also bake it in the oven (but I try to avoid that in the summer heat)!
Step By Step Instructions
- Place ½ of a mozzarella cheese pearl into each star of your mold (or a whole pearl if you’re using a larger size mold). It’s fine if you need to smush it in a little since we’re melting it anyway
- Heat the cheese for about 30-40 seconds in the microwave, so it melts into the mold. Push any that overflowed back into the mold with your fingers, and dab off any excess moisture on top. Then, pop the whole tray into your refrigerator for about 10 minutes to chill so the cheese sets
- In a large bowl, combine the halved grape tomatoes, blueberries, olive oil, balsamic glaze, and salt and pepper, gently toss until combined
- Remove the set cheese from the molds (just push up from the bottom of each star to pop them loose). They usually have a little excess liquid so I do this over a paper towel
- Garnish the salad with the cheese stars and fresh basil (whole leaves or chopped is fine based on preferences). Enjoy!
Pairing Suggestions
Main Dishes
- Grilled burgers: Juicy, savory burgers contrast perfectly with the light, fresh salad
- Grilled chicken: Simple, smoky flavors let the caprese shine
- Steak: Rich, hearty cuts pair beautifully with the bright acidity
- BBQ ribs: Sweet and smoky barbecue works well with the fresh ingredients
- Grilled shrimp: Light seafood keeps the meal feeling summery and balanced!
Classic Cookout Sides
- Corn on the cob: Sweet corn complements the tomatoes and blueberries. Try my Air Fryer Mexican Street Corn for a flavorful twist!
- Pasta salad: A hearty, crowd-friendly addition to round out the meal
- Potato salad: Creamy and tangy alongside the fresh salad.
- Baked beans: Slightly sweet and savory, perfect for BBQ spreads
Bread & Extras
- Crusty bread or baguette: Perfect for soaking up juices and any balsamic drizzle!
- Garlic bread: Adds a savory, buttery element to the plate
- Flatbread: Light and versatile for serving alongside
Drink Pairings
- Rosé: Light, fruity, and perfect for summer.
- Prosecco or sparkling wine: Crisp bubbles complement the fresh flavors.
- White wine (Sauvignon Blanc or Pinot Grigio): Bright acidity pairs well with tomatoes and mozzarella.
- Lemonade or iced tea: Refreshing non-alcoholic options (or go boozy with my Sweet Tea Vodka Lemonade)!
Occasion Vibes
Perfect for Fourth of July, Memorial Day, summer cookouts, picnics, and potlucks, basically anywhere you want something fresh, colorful, and easy!
Recipe FAQs
Do Blueberries And Tomatoes Go Well Together?
Yes! Blueberries add a subtle sweetness that complements the acidity of tomatoes. When paired with creamy mozzarella and fresh herbs, the combination creates a balanced, fresh flavor.
What Are Some Common Mistakes To Avoid When Making Caprese Salad?
Avoid using under-ripe tomatoes, as they lack flavor. Overdressing is another common mistake, as caprese is best with a light touch. Also, be sure to use fresh mozzarella and season with salt to bring out the natural flavors.
What Dressing Should You Use On Caprese Salad?
A traditional caprese salad is dressed simply with olive oil, salt, and sometimes a drizzle of balsamic glaze, vinegar, or vinaigrette. Keeping it minimal allows the fresh ingredients to shine.
Tips For the Best Red White and Blue Caprese Salad
- My times are based on a 1000W microwave. If you have a different wattage, you may need slightly more or less time. Try not to overcook it (use small increments), as the cheese can “pop” right out of the mold if it gets too hot!
- Since microwaves heat unevenly you may get some cheese stars that are totally melted and others that are only softened. I try to press the unmelted ones into the mold so they get shaped correctly before placing it in the fridge (if they get too rogue after they set, you can always trim them with a knife too)
- Alternatively, you can skip melting the cheese and use a sharp knife or small cookie cutter to cut a brick of fresh mozzarella instead. I find this slightly more tedious and messy, but it’s entirely your choice!
Storage and Serving
Storage Tips
- Best enjoyed fresh! Caprese salad tastes best shortly after assembling, when the ingredients are at peak freshness
- Store components separately if possible. If doing all the prep work in advance (like slicing tomatoes and melting cheese), keep tomatoes, mozzarella, and blueberries separate and combine with dressing just before serving to prevent excess moisture
- Refrigerate leftovers. Once assembled, store in an airtight container in the fridge for up to 1-2 days
Serving Tips
- Serve slightly chilled or at room temperature. Too cold can dull the flavors, so let it sit out for a few minutes before serving
- Use a platter for presentation. Spread ingredients out instead of piling them up to show off the red, white, and blue colors!
- Add fresh herbs last. Basil should be added just before serving to keep it bright and aromatic
Final Thoughts
This red white & blue caprese salad is the perfect simple side dish for Memorial Day, Labor Day, or the 4th of July (Independence Day)! Not only is it festive looking, it’s delicious, with bright fresh tomatoes, blueberries, and a light dressing.
I love to make little stars out of my cheese for an added fun touch, and find that melting them into a mold makes it easy (plus I reuse the mold for making chocolates too). However, you can just cut the cheese with a cookie cutter if you don’t want the hassle.
No matter how you prepare it, this dish is easy with just a handful of ingredients, yet it’s beautiful, patriotic, and of course, tasty! It’s one of my favorite side dishes for cookouts, backyard barbecues, and pool parties in the heat of the summer when produce is freshest!
Red White and Blue Caprese Salad
Servings: 4
This red white and blue caprese salad is a patriotic twist on a classic appetizer or side dish. Featuring tomatoes, blueberries, and star-shaped mozzarella, it’s fresh, simple, and delicious!
Equipment
- Spatula (or spoon; for mixing)
- Mini silicone star mold (or small star cookie cutter; see notes)
Ingredients
- 10 ounce package cherry or grape tomatoes (halve the tomatoes)
- 1 cup fresh blueberries
- 4 ounces fresh mozzarella cheese pearls (or more to taste)
- 3-4 large fresh basil leaves
- 1 Tbsp olive oil
- 1 Tbsp balsamic glaze
- ¼ tsp salt (or to taste)
- ⅛ tsp black pepper (or to taste)
Instructions
- Place ½ of a mozzarella cheese pearl into each star of your mold (or a whole pearl if you’re using a larger size mold). It’s fine if you need to smush it in a little since we’re melting it anyway4 ounces fresh mozzarella cheese pearls
- Heat the cheese for about 30-40 seconds in the microwave, so it melts into the mold. Push any that overflowed back into the mold with your fingers, and dab off any excess moisture on top. Then, pop the whole tray into your refrigerator for about 10 minutes to chill so the cheese sets
- In a mixing bowl, combine the halved tomatoes, blueberries, olive oil, balsamic glaze, and salt and pepper, gently mixing until combined (then transfer to a different bowl for serving, if desired)1 cup fresh blueberries, 1 Tbsp olive oil, 1 Tbsp balsamic glaze, ¼ tsp salt, ⅛ tsp black pepper, 10 ounce package cherry or grape tomatoes
- Remove the set cheese from the molds (just push up from the bottom of each star to pop them loose). They usually have a little excess liquid so I do this over a paper towel
- Top the salad with the cheese stars and fresh basil (whole leaves or chopped is fine based on preferences). Enjoy!3-4 large fresh basil leaves
Notes
- You can use a ball or brick of mozzarella cheese instead and cut the stars with a knife or small cookie cutter if you don’t want to melt yours in a mold
- For a tangier dish, use balsamic vinegar instead of balsamic glaze
- If you don’t have fresh blueberries, you can use frozen (fully defrost, drain, and pat dry)
- Exact nutritional values will vary based on brand, size, and flavor of ingredients, any sauces or sides added, and quantity consumed, so please consider this a guideline only
Nutrition
Serving: 146g | Calories: 162kcal | Carbohydrates: 13g | Protein: 6.9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 256mg | Potassium: 218mg | Fiber: 2.4g | Sugar: 4.7g | Vitamin A: 15.4IU | Vitamin C: 23.1mg | Calcium: 163mg | Iron: 0.4mg
