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Red, White & Blue Caprese Salad

Red, white & blue caprese salad with an Independence Day wreath pattern—alternating tomato and mozzarella rounds tucked with fresh blueberries. Finished with balsamic glaze and olive oil for bright, fresh flavor and a crisp, platter-ready look.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 540
Ingredients Method Notes

Ingredients
  

3 large heirloom or beefsteak tomatoes, sliced 1/4-inch thick
  • 3 heirloom or beefsteak tomatoes Slice 1/4-inch thick for neat, round layers.
1 pound fresh mozzarella, sliced 1/4-inch thick
  • 1 lb fresh mozzarella Slice 1/4-inch thick so it stacks evenly with the tomatoes.
1 cup fresh blueberries
  • 1 cup fresh blueberries Use plump berries and tuck them into the wreath gaps.
1/4 cup fresh basil leaves
  • 0.25 cup fresh basil leaves Scatter and tuck for an herby green finish.
3 tablespoons extra virgin olive oil
  • 3 tbsp extra virgin olive oil
2 tablespoons balsamic glaze
  • 2 tbsp balsamic glaze
Flaky sea salt and cracked black pepper to taste
  • 0.1 flaky sea salt Season to taste at the end.
  • 0.1 cracked black pepper Season to taste at the end.

Method
 

Build the wreath
  1. Arrange alternating slices of tomato and mozzarella in an overlapping circle or wreath pattern on a large serving platter, keeping the rounds even for a clean edge.
  2. Tuck fresh blueberries between and around the slices to fill gaps and create the blue element in the wreath shape, distributing them so every segment has some berries.
  3. Scatter fresh basil leaves throughout the wreath and tuck a few between tomato and mozzarella to anchor the green accents.
Dress and finish
  1. Drizzle extra virgin olive oil evenly across the whole platter to lightly coat the tomato, mozzarella, and blueberries without pooling.
  2. Drizzle balsamic glaze in a light, even layer over the entire wreath, aiming for a glossy red streak effect across the top.
  3. Finish with flaky sea salt and cracked black pepper to taste, then serve immediately so the mozzarella stays fresh-looking and the tomatoes remain crisp.

Notes

For the cleanest wreath layers, slice tomatoes and mozzarella to the same thickness (about 1/4-inch) and use a platter large enough to keep an even circular overlap. Store leftovers in a sealed container in the refrigerator up to 1 day; the tomatoes will release juice and the blueberries may soften. Freezing is not recommended for fresh caprese. If you want a dairy-free option, swap the mozzarella for plant-based mozzarella slices and dress the same way.