Caprese Salad with Blueberries
Total Time: 00h 15m
Hands-on Time: 00h 15m
Makes: 4 - 6 servings
Try this caprese salad recipe for a red, white and blue twist on the classic appetizer. This spoonable version is made with fresh blueberries, which add an extra pop of sweetness that’s delicious for your 4th of July cookout, or any time! And it comes together fast, so you have more time to celebrate, whatever the occasion.
Share with your friends
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon sea or Himalayan pink salt
- 1/4 teaspoon Simply Organic® Black Pepper
- 1/4 teaspoon Simply Organic® Basil
- 1/4 teaspoon Simply Organic® Garlic Powder
- 12 ounces red cherry tomatoes, halved (enough for 2 cups)
- 8 ounces mini (pearl) mozzarella balls, drained
- 1 1/2 cups fresh blueberries
- 1/4 cup fresh basil leaves, thinly sliced
- Optional: 2 ounces fresh mozzarella cheese, cut with a star-shaped cookie cutter
Directions
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, pepper, basil and garlic powder, and set aside.
- In a medium bowl, add cherry tomatoes, mozzarella balls, blueberries and fresh basil.
- Pour dressing over top and gently toss to combine. Serve immediately. If serving with the mozzarella stars, arrange them on top of the salad just before serving.
