American Flag Caprese Salad | The BakerMama


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 summer dish!

American Flag Caprese Salad by The BakerMama

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.

American Flag Caprese Salad by The BakerMama

Prep the Caprese and Toast the Baguette

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.

With a serrated knife, slice baguette on the diagonal into 20 even slices. Then 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 crust.

Finally, make the Blueberry Balsamic Drizzle by whisking wild blueberry preserves, olive oil, and balsamic vinegar together until well combined.

American Flag Caprese Salad by The BakerMama

Create the American Flag Caprese 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. Then fill a small star bowl from this set or one of these 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.

American Flag Caprese Salad by The BakerMama

Serve and Enjoy!

American Flag Caprese Salad by The BakerMama

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!

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,

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American Flag Caprese Salad by The BakerMama

American Flag Caprese Salad


  • Author:
    The BakerMama

  • 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!


Caprese Salad

  • 1 (16 ounce) container blueberries (about 1.5 cups)
  • 68 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

  1. Preheat the oven to 375°F.
  2. Wash blueberries, wash and slice tomatoes, and dry the fresh mozzarella slices. Set aside.
  3. Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
  4. 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.
  5. 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

  1. 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.
  2. Next create a full white row with slices of fresh mozzarella and a full red row with tomato slices across the entire platter.
  3. Fill the space left open in the top left corner with blueberries.
  4. Place the mini mozzarella stars on top of the blueberries to create the stars of the flag.
  5. Fill a small jar with the blueberry balsamic drizzle.
  6. Fill a small star bowl from this set or one of these with fresh basil leaves.
  7. Arrange the toasted baguette on a small serving plate.
  8. Drizzle the flag with olive oil and sprinkle with flaky sea salt.
  9. Serve and Enjoy!



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