American flag caprese salad with blueberry-balsamic vinaigrette
Experience a burst of flavors with our American flag caprese salad, drizzled with a tantalizing blueberry-balsamic vinaigrette. Taste the patriotic colors!
Ingredients:
- 450g cherry tomatoes
- 3 (230g) packages mini mozzarella balls
- 1 pint fresh blueberries, divided
- 110g fresh mozzarella cheese
- ½ cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon minced fresh shallot
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- Fresh basil leaves for garnish
Instructions:
- Remove the stem from each tomato to ensure they can rest steadily on their flat cut sides. Dispose of the stems or store them for later use.
- Start building an American flag design by placing a line of 10 tomatoes, with their cut sides facing down, on a large platter or cutting board. Place a line of 10 mozzarella balls directly under the tomatoes, and replicate this pattern with additional rows of tomatoes and mozzarella balls. For the third line of mozzarella balls, add another 5 to extend the row to the left. Continue the pattern with tomatoes and mozzarella balls two more times, finishing with tomatoes.
- Save 1/4 cup of the blueberries. Position the remaining blueberries in a square formation to the right of the shorter rows of tomatoes and mozzarella balls.
- Cut the mozzarella into 4 slices, then quarter each slice. Carve out a star shape from each quarter using a paring knife, resulting in a total of 16 stars. Alternatively, you can use a small star-shaped cookie cutter. Delicately place the mozzarella stars on top of the blueberries.
- In a blender, mix together the set aside 1/4 cup blueberries, oil, vinegar, honey, shallot, salt, and pepper until smooth. Optionally, garnish the flag with basil leaves and serve with the dressing on the side.
Summary:
- Calories: 3701 kcal
- Fat: 288 g
- Protein: 182 g
- Carbs: 105 g
- Potassium: 1997 mg
- Magnesium: 235 mg