This American Flag Caprese Salad is as delicious as it is patriotic! Topped with a Blueberry Balsamic Drizzle and served with toasted baguette, it makes a perfectly fresh and festive dish for Memorial Day or the Fourth of July!
The Yummiest Stars and Stripes!
We’re getting so excited to kick off summer, y’all. And Memorial Day weekend is a great time to get together in the backyard with family and friends. Grill a little somethin’. Watch the kids splash around in the pool. And of course, eat some really yummy food. Like this American Flag Caprese Salad!
This is such a fun spin on one of our favorites! Red, ripe tomatoes. Bright white mozzarella. And mozzarella stars on a bed of gorgeous, ripe blueberries– you’ve never seen the Stars and Stripes quite like this!
Not only is it crazy delicious (I can’t wait for you to get a taste of the Blueberry Balsamic Drizzle 🤤), it’s so, so easy to make. Served up with a toasted baguette, it’s a fresh, tasty, satisfying side for your family’s Memorial Day, Fourth of July and Labor Day get-togethers.
What Do I Need to Make American Flag Caprese Salad?
- Fresh blueberries (about 1.5 cups)
- Tomatoes on the vine (sliced into 26 slices)
- Sliced fresh mozzarella
- Fresh basil leaves
- Wild blueberry preserves
- Extra virgin olive oil
- Balsamic vinegar
- Mini star cookie cutter
- Crostini, for serving
How to Bake Crostini
Learn how to bake crostini so that they’re crisp, crunchy and ready for enjoying. Layered with your favorite toppings, scooped into a tasty dip or on their own, these baked crostini are perfect for snacking.
Watch Me Make an American Flag Caprese Salad for the Fourth of July!
Join me in the kitchen to make this patriotic American Flag Caprese Salad.
How to Make American Flag Caprese Salad
- First, prep by washing the blueberries and tomatoes. Slice the tomatoes and dry the fresh mozzarella. Next, cut 12 mini stars out of 3 slices of the fresh mozzarella using a mini star cutter. Set aside.
- Then bake the crostini.
- Finally, make the Blueberry Balsamic Drizzle by whisking wild blueberry preserves, olive oil, and balsamic vinegar together until well combined.
- Using a 15” x10” rectangular platter, starting ⅓ of the way in from the edge of the top left corner, create the first red row by placing tomato slices across the top of the platter, just under those, place a row of sliced fresh mozzarella, then another row of tomato slices.
- Next create a full white row with slices of fresh mozzarella and a full red row with tomato slices across the entire platter.
- Fill the space left open in the top left corner with blueberries. Place the mini mozzarella stars on top of the blueberries to create the stars of the flag.
- Fill a small jar with the blueberry balsamic drizzle. Then fill a small star bowl with fresh basil leaves. Arrange the toasted baguette on a small serving plate.
- Drizzle the flag with olive oil and sprinkle with flaky sea salt.
Serve and Enjoy!
For more patriotic dishes, try some of these Patriotic Pot Luck Recipes. It’s full of super-easy dishes guaranteed to wow your crowd on Memorial Day!
Fun and Festive Fourth of July Recipes
Plan a fun and festive Fourth of July feast with these delicious and patriotic recipes. Whether you want to spark it up with a patriotic cheese board and party mix, or feed a crowd with a hot dog board, you’re sure to find some great inspiration for a fabulous 4th of July celebration.
I hope you enjoy this American Flag Caprese Salad. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.
xoxo,
American Flag Caprese Salad
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: 20
Description
This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh and festive summer dish!
Ingredients
Caprese Salad
- 1 (16 ounce) container blueberries (about 1.5 cups)
- 6 – 8 tomatoes on the vine (sliced into 26 slices)
- 2 (16 ounce) logs sliced fresh mozzarella (using 23 slices)
- 40 basil leaves
Toasted Baguette
- 1 (12-inch) baguette
- olive oil, for baguette and garnishing
- flaky sea salt, for garnish
Blueberry Balsamic Drizzle:
- 3 tablespoons wild blueberry preserves
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
Instructions
- Preheat the oven to 375°F.
- Wash blueberries, wash and slice tomatoes, and dry the fresh mozzarella slices. Set aside.
- Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
- With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
- Make the Blueberry Balsamic Drizzle, by whisking the wild blueberry preserves, olive oil and balsamic vinegar together until well combined. Set aside.
Arranging the Salad
- Using a 15” x10” rectangular platter, starting ⅓ of the way in from the edge of the top left corner, create the first red row by placing tomato slices across the top of the platter, just under those, place a row of sliced fresh mozzarella, then another row of tomato slices.
- Next create a full white row with slices of fresh mozzarella and a full red row with tomato slices across the entire platter.
- Fill the space left open in the top left corner with blueberries.
- Place the mini mozzarella stars on top of the blueberries to create the stars of the flag.
- Fill a small jar with the blueberry balsamic drizzle.
- Fill a small star bowl with fresh basil leaves.
- Arrange the toasted baguette on a small serving plate.
- Drizzle the flag with olive oil and sprinkle with flaky sea salt.
- Serve and Enjoy!
