Can I make Red White and Blue Caprese Salad ahead of time?

Yes, you can prepare the ingredients several hours ahead of time. Wash and cut the fruit, tomatoes, and basil, then store them separately in the refrigerator. For the best texture and freshness, add the dressing just before serving.

What type of mozzarella works best for Red White and Blue Caprese Salad?

Mini mozzarella balls, mozzarella pearls, or bocconcini are ideal because they mix evenly throughout the salad. If unavailable, diced fresh mozzarella can also work well.

Can I use regular balsamic vinegar instead of white balsamic?

Absolutely. Regular balsamic vinegar adds a deeper and slightly sweeter flavor. However, it may darken the appearance of the salad compared to white balsamic vinegar.

How long does Red White and Blue Caprese Salad last in the refrigerator?

The salad can be stored in an airtight container for up to three days. For the best quality, keep the dressing separate until ready to eat, especially if making it ahead.

Red White and Blue Caprese Salad – Easy Summer Favorite

Name: Red White and Blue Caprese Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups grape tomatoes, halved; 1 cup strawberries, sliced; 1 cup blueberries; 8 ounces mini mozzarella balls (mozzarella pearls); 1/4 cup fresh basil leaves, sliced thin; 3 tablespoons extra virgin olive oil; 2 tablespoons white balsamic vinegar; 1 tablespoon honey; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

Red White and Blue Caprese Salad is a fresh and colorful summer salad made with juicy grape tomatoes, sweet strawberries, blueberries, creamy mozzarella pearls, and fragrant basil tossed in a light honey balsamic dressing. Perfect for patriotic holidays, cookouts, picnics, and warm-weather gatherings, this easy caprese-inspired salad delivers a delicious balance of sweet, savory, tangy, and creamy flavors.

Ingredients

Scale

2 cups grape tomatoes, halved
1 cup strawberries, sliced
1 cup blueberries
8 ounces mini mozzarella balls (mozzarella pearls)
1/4 cup fresh basil leaves, sliced thin
3 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Wash and dry the tomatoes, strawberries, blueberries, and basil thoroughly.
Slice the grape tomatoes in half and slice the strawberries into bite-sized pieces.
Add the tomatoes, strawberries, blueberries, and mozzarella pearls to a large mixing bowl.
Slice the fresh basil into thin ribbons and sprinkle it over the salad mixture.
In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, salt, and black pepper until fully combined.
Pour the dressing over the salad and gently toss until evenly coated.
Chill the salad for 10 minutes before serving for the best flavor and texture.
Serve immediately and garnish with extra basil if desired.

Notes

Use fresh mozzarella pearls for the creamiest texture and best flavor.
White balsamic vinegar keeps the salad bright and colorful, but regular balsamic vinegar can also be used.
Dry the fruit thoroughly after washing to avoid excess liquid in the salad.
Add the dressing just before serving for maximum freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 8g
Sodium: 320mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 9g
Cholesterol: 20mg