Blueberry Caprese Salad with Basil and Balsamic
Juicy blueberries join cherry tomatoes, bite-size mozzarella and fresh basil in this summery twist on the classic Italian caprese salad. A splash of olive oil and balsamic vinegar is all it needs. It comes together in fifteen minutes and is excellent as a side, a snack or part of a picnic spread.
The sweet-tart blueberries and sweet tomatoes play off each other surprisingly well, and the creamy mozzarella softens the acidity of both. Use the best summer fruit you can find; there is nothing to hide behind.
A short history of caprese
Insalata caprese, named after the island of Capri, is traditionally made of sliced tomatoes, fresh mozzarella and basil with olive oil, and its colors echo the Italian flag. Balsamic vinegar is not part of the original but is a common addition outside Italy. Adding fruit is a modern variation; peaches, strawberries and watermelon are also popular.
Choosing blueberries and tomatoes
Look for blueberries that are firm, plump and dusty blue with a silvery bloom, which is a natural coating and a sign of freshness. Avoid containers with juice stains or soft, shriveled berries. Do not wash berries until just before using, since moisture shortens their life.
For tomatoes, choose cherry or grape tomatoes that are deeply colored and smell like tomato at the stem end. Store them on the counter rather than in the refrigerator, where they lose flavor and turn mealy.
Serving ideas
Thread the tomatoes, berries, mozzarella and basil onto small skewers for an easy party appetizer and drizzle with balsamic glaze. Spoon the salad over toasted slices of baguette rubbed with garlic, or serve it alongside grilled chicken or fish. A handful of arugula turns it into a light lunch.
Making it for a crowd
This salad scales easily for parties and picnics. For 12 people, triple the recipe and assemble it in a wide, shallow bowl or on a platter so the berries and tomatoes do not crush each other. Keep the mozzarella in its liquid and the fruit in the refrigerator until shortly before serving, then drain, combine and dress just before it goes on the table.
If you are traveling with it, pack the tomatoes, berries and mozzarella together in a container, the basil in a damp paper towel, and the oil and vinegar in a small jar. Toss everything together when you arrive.
Leftover components make a good topping for toast with a little ricotta.
Blueberry Caprese Salad with Basil and Balsamic
Ingredients
Method
- Halve the tomatoes and cut the mozzarella into pieces about the same size as the blueberries.
- Put the tomatoes, blueberries and mozzarella in a bowl.
- Drizzle with the olive oil and balsamic vinegar and season with salt and pepper.
- Toss gently, scatter the basil over the top and serve right away.
Notes
- Tear or slice the basil just before serving so it does not darken.
- Dry the berries well after rinsing; water dilutes the dressing.
Storing and reheating
Best eaten within a few hours. Leftovers keep, covered, in the refrigerator for 1 day; bring to room temperature before serving and add fresh basil.
Substitutions
- Use strawberries or diced peaches instead of blueberries.
- Use burrata, torn into pieces, for a richer salad.
- Use mint in place of some of the basil.
- Use a dairy-free mozzarella alternative for a vegan version.
Common questions
What is balsamic glaze?
Balsamic vinegar reduced until thick and syrupy. It is sweeter than vinegar and clings to the salad.
Can I use frozen blueberries?
Fresh berries are best; frozen ones turn soft and release juice when thawed.
Can I make it ahead?
Combine the tomatoes and mozzarella up to 2 hours ahead and add the berries, dressing and basil just before serving.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
.jpg){kind=link}