This caprese salad with a patriotic twist marries the flavors of cherry tomatoes and creamy fresh mozzarella with fruity blueberries. A sweet and tangy blueberry dressing served on the side helps pull it all together on the plate. Garnish with fresh basil leaves to round out the summery flavors. Source:, June 2020

Jamie Vespa MS RD


Ingredient Checklist


Instructions Checklist
  • Trim the stem end off each tomato, so they sit flat on their cut sides. Discard the ends or save for another use.

  • Begin assembling an American flag by arranging one row of 10 tomatoes, cut-side down, on a large platter or cutting board. Arrange a row of 10 mozzarella balls directly below the tomatoes, and repeat with another row of tomatoes, another row of mozzarella balls, and another row of tomatoes. On the third row of mozzarella balls, add 5 more to extend the row to the left. Repeat with tomatoes and mozzarella balls two more times, ending with tomatoes.

  • Set aside 1/4 cup blueberries. Arrange the remaining blueberries in a square to the right of the shorter rows of tomatoes and mozzarella balls.

  • Slice mozzarella into 4 pieces, then cut each piece into quarters. Using a paring knife, cut a star from each quarter, creating 16 stars total. (Alternatively, use a small star cookie cutter.) Gently arrange the mozzarella stars on top of the blueberries.

  • Combine the reserved 1/4 cup blueberries, oil, vinegar, honey, shallot, salt and pepper in a blender; blend until smooth. Scatter basil leaves around the flag, if desired, and serve with the dressing on the side.

Nutrition Facts

365 calories; 27 g total fat; 10.7 g saturated fat; 53 mg cholesterol; 576 mg sodium. 276 mg potassium; 12.6 g carbohydrates; 1.3 g fiber; 8 g sugar; 19.3 g protein; 1047 IU vitamin a iu; 9 mg vitamin c; 28 mcg folate; 540 mg calcium; 1 mg iron; 28 mg magnesium; 2 g added sugar;