Red, White & Blueberry Caprese Salad
If you need a festive salad to celebrate this 4th of July, let me suggest this Red, White & Blueberry Caprese Salad. It's a beautifully festive way to add the palette of American colors to your menu with a burst of flavor that's absolutely delicious. Serve this alongside your barbecue spread, and wow guests with this fresh take on a summer classic.
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 173 |
| Fat: | 13 g |
| Carbohydrates: | 17 g |
| Protein: | 8 g |
| Cholesterol: | 13 g |
| Sodium: | 139 mg |
| Fiber: | 2 g |
| Sugars: | 8 g |
| Calculated per serving. | |
by Reed Dunn
Serves: 6
Ingredients
- 1 pint1 pint1 pint Grape Tomatoes, cherry or, halved or quartered
- .5 pint.5 pint.5 pint Blueberries
- ciliegine mozzarella ballsciliegine mozzarella balls
- basilbasil
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Pomegranate Molasses (Cortas brand)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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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