Description
A vibrant twist on the classic Caprese, blending blueberries, cherry tomatoes, fresh mozzarella, and basil with balsamic glaze for a refreshing summer salad.
Ingredients
- 1 pint blueberries
- 2 pints cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (ciliegine or bocconcini), drained and halved if large
- 1/4 cup fresh basil leaves, torn or chiffonade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or balsamic glaze
- Salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the halved cherry tomatoes, blueberries, and halved mozzarella balls.
- Add the torn or chiffonade basil leaves to the bowl.
- Drizzle the olive oil and balsamic vinegar (or glaze) over the ingredients.
- Season with salt and freshly ground black pepper to taste.
- Gently toss the salad to combine, ensuring all ingredients are evenly coated.
- Serve immediately, or refrigerate for up to 30 minutes before serving to allow flavors to meld.
Notes
- Add nuts like roasted pepitas or pine nuts for crunch.
- Swap blueberries with blackberries or strawberries for a different flavor profile.
- Use burrata or feta cheese if fresh mozzarella isn't available.
- Incorporate fresh mint or oregano alongside basil for a unique twist.
- Enhance the dressing with honey or Dijon mustard for sweetness or tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
