4th of July Caprese Salad

A white bowl filled with grape tomatoes, blueberries, mozzarella balls, and fresh basil leaves on a white surface.

5 from 1 vote

4th of July Caprese Salad

This 4th of July Caprese Salad is the perfect easy side dish for your patriotic celebration! With juicy cherry tomatoes, creamy bocconcini, fresh blueberries, and fragrant basil tossed in a light white balsamic dressing, it’s colorful, refreshing, and so simple to make!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer

Cuisine: American

Servings:

Calories: 169kcal

Author: Sophie Viau

Equipment

large mixing bowl
Small bowl for dressing
Whisk or fork
Serving platter or large salad bowl
Measuring spoons

Ingredients

8 oz bocconcini small mozzarella balls, drained
1 pint cherry tomatoes halved
1 cup fresh blueberries
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
¼ cup fresh basil leaves torn

Instructions

In a small bowl, whisk together the white balsamic vinegar and olive oil. Season lightly with salt and pepper. Set aside.
In a large bowl, gently toss together the bocconcini, cherry tomatoes, and blueberries.
Drizzle the dressing over the salad and toss lightly again to coat everything evenly.
Right before serving, sprinkle the torn basil leaves over the top.
Transfer the salad to a large serving platter or bowl. Give it one last gentle toss if needed and serve immediately.

Notes

For best results, use the sweetest tomatoes and ripest blueberries you can find.
Make it extra festive by serving it in a clear trifle bowl to show off the red, white, and blue layers.
Keep fresh basil on hand to sprinkle more just before serving — it instantly brightens up the whole salad.

Nutrition