July 4th really is this week, isn’t it? Summer seems to be racing by. I know it’s only the beginning of July, but soon enough those pesky back to school commercials will start circulating the airwaves, causing me some major anxiety. Ahhhh! It’s okay Chris, everything is just fine.
I don’t even remember how the name for this dish came about. It was probably one of our friends. Or maybe it was Asheley. I don’t really remember actually. But the name stuck. And along with the Spicy Southwest Corn and a bacon sweet potato salad I’ll share with you soon, this Red, White, and Blueberry Salad is a staple at our summer BBQs.
And I can’t even take full credit for coming up with the wacky idea of adding blueberries to an otherwise pretty standard caprese salad. It was a friend from work that introduced me to the completely weird idea at one of his summer bashes. But you know what? A blueberry caprese salad works. It really works. It makes summer taste, well, more summer-y.
Feel free to prep all the ingredients and make the vinaigrette ahead of time, but wait to assemble the salad until ready to serve. And listen, if you’ve got fresh tomatoes that are in season, of course feel free to use those. I just like using cherry or grape tomatoes because they are a bit sweeter, not too watery, and consistently great.
And really, there is no need to measure. I gave ratios below, but just get a good balance of tomatoes, blueberries, mozzarella, and basil and you’re good to go.
- 1 quart cherry or grape tomatoes, halved
- 12 ounces (2/3 a pint) blueberries
- 8 - 10 ounces mozzarella, torn into bite-sized pieces
- Handful of basil leaves, torn into small bite-sized pieces
- ½ teaspoon lemon zest
- 1 lemon, juiced
- 1 clove garlic, finely minced
- ¼ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Feel free to prep all the ingredients and vinaigrette ahead of time, but wait until ready to serve to assemble the salad.
- Combine the tomatoes, blueberries, mozzarella, and basil in a mixing bowl. Drizzle in a couple tablespoons of the vinaigrette and toss to incorporate. Add more vinaigrette if necessary. Serve immediately.
- To get the most juice out of your lemon, roll it back and forth on the counter under the heel of your hand using medium pressure.
- Combine the lemon zest, lemon juice, and garlic in a small bowl. Whisking continuously, drizzle in olive oil. Season with salt and pepper. I like my vinaigrette very bright. If it's too lemony for you, drizzle in a little bit more olive oil.