Red, White & Blueberry Caprese Salad

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If you need a festive salad to celebrate this 4th of July, this Red, White & Blueberry Caprese Salad is the one to add to your menu. It comes together in about 10 minutes and serves up the festive trio of Americana colors.

This is a great salad anytime during the summer months when blueberries are in season, and the pomegranate molasses – in lieu of a more traditional balsamic vinegar or glaze – takes it absolutely over the top.

5 from 5 votes

Red, White & Blueberry Caprese Salad

If you need a festive salad to celebrate this 4th of July, this Red, White & Blueberry Caprese Salad is the one to add to your menu. It comes together in about 10 minutes and serves up the festive trio of Americana colors.
Prep Time: 10 minutes
Servings: 6
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Ingredients 

  • 1 pint cherry or grape tomatoes, halved or quartered
  • ½ pint blueberries
  • 8 ounces fresh ciliegine mozzarella balls, drained and halved
  • ¼ cup fresh basil, cut into ribbons
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons pomegranate molasses, or balsamic glaze

Instructions 

  • In a large bowl, add in tomatoes, blueberries, mozzarella and basil. Season with salt and pepper, and drizzle in olive oil.
  • Toss to combine and evenly coat everything. Pour into a serving bowl and drizzle on pomegranate molasses. Garnish with extra basil leaves (optional) and serve immediately.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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