Whether you’re prepping for a 4th of July cookout or just feeling a little festive, this fruit-forward twist on a classic Caprese is sweet, salty, and ready in minutes.
The best part? No cooking required—and it looks just as good as it tastes.
Get the recipe for Red, White, and Blue Caprese:
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Red, White, and Blue Caprese Salad
Ingredients
Scale
- 1 cup strawberries, halved or quartered
- 1 cup blueberries
- 1/2 cup raspberries or blackberries
- 1 cup mozzarella pearls
- 1–2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or balsamic glaze)
- Flaky sea salt, to taste
- Fresh basil, thinly sliced
Instructions
- Toss your berries: In a large bowl, combine strawberries, blueberries, and raspberries (or blackberries).
- Add the mozzarella: Gently stir in the mozzarella pearls.
- Dress it up: Drizzle with olive oil and balsamic vinegar, then finish with a sprinkle of flaky salt and fresh basil.
That’s it! Serve immediately or chill until ready to eat.
Make It Your Own:
- Swap in burrata or feta if you can’t find mozzarella pearls.
- Add grilled peaches or watermelon for an even more summery twist.
- Want a little crunch? Toss in some toasted almonds or pine nuts.
Perfect as a light BBQ-friendly side dish, a picnic-ready salad, or a make-ahead option for your holiday spread. Red, white, and delicious.
Hungry for more? Try these other summertime salads:
