Stars and Stripes Caprese Salad Recipe
This is a delicious, festive spin on a Caprese Salad that I was inspired to make for the 4th of July - but you can make this all year round! Instead of the traditional sliced tomato and mozzarella, which is typically served on a platter, I decided instead to use grape tomatoes and mozzarella balls in a cup or small bowl to serve in individual portions. I also used white balsamic vinegar so that the salad looks beautiful when you serve it. Blueberries add a bit of sweetness and beautiful blue color (it is a red, white and blue salad after all) to the salad and finished with chopped basil to add light herb. Yummmmm. I really hope you enjoy it - please leave a review and let me know what you think in the comments section below!
Ingredients
3 Tablespoon white balsamic vinegar
½ teaspoon lemon juice
¾ teaspoon agave syrup or sugar
1 smashed garlic clove
3 Tablespoons olive oil
pinch of salt and pepper
2 pounds grape tomatoes
2 cups or 1 pint blueberries
16 oz Ciliegine mozzarella (small balls or dice up larger balls)
2 Tablespoons basil, roughly chopped
Instructions
In a small bowl whisk together balsamic vinegar, lemon juice, agave syrup, garlic, olive oil and salt and pepper. Set aside for about 20-30 minutes so the garlic infuses.
Place the tomatoes, blueberry, mozzarella and basil in a large bowl.
Pour the dressing over the tomatoes and toss together (be sure to remove the garlic clove).
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