Perfectly Patriotic too with the red, white & blue
from the strawberries, mozzarella and blueberries!
I adapted Southern Living’s recipe for Strawberry Caprese Salad to celebrate the Red, White and Blueberry! The addition of the blueberries adds a little sweetness and color just in time for your July 4th celebration.
Quick and easy to throw together with an hour or two of chilling time to allow the flavors to meld.
Slice and grill or toast a baguette and serve with a bowl of your berry-mozzarella medley and let your guests help themselves!
3 tablespoons white balsamic vinegar
1 small garlic clove, minced (I omitted and used a garlic pepper seasoning blend instead)
1 tablespoon light brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
1/3 cup chopped fresh basil
1 (8-oz.) tub fresh perline “pearl-size” mozzarella cheese balls
2 cups sliced fresh strawberries
2 cups fresh blueberries
Whisk together white balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until sugar is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Add 1/3 cup chopped fresh basil and mozzarella cheese balls; toss to coat. Cover and chill 2 hours. (I was impatient and hungry and only chilled mine an hour :)
Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally.
Serve with toasted French bread baguette slices.
Garnish with additional thinly sliced fresh basil.
You can find the original recipe from Southern Living here.