Look! I made us a salad for the 4th of July.
But unfortunately, it’s the 14th of July.
As usual, I’m late to the party. This is the story of my life.
Truth be told, this extremely patriotic looking dish was a total accident. I’m not one to usually get excited about color coordinating my food with the Holidays. I don’t need green beer at St. Patrick’s Day to have a good time. Or pink cookies for Valentine’s Day to feel all lovey-dovey. So I wasn’t intending to make a dish that screamed “America!” at the top of it’s lungs. It just sort of happened that way.
Caprese salads are a staple in my house during the Summer months. And while I love them in their simplest form, it’s fun to play around with the ingredients (and the presentation!) every once in a while to change up the flavor profile. Since blueberries are in season right now (I’m currently eating at least a pint a day!), I threw a handful of them into the mix. And the next thing I knew, I had a rather vibrant red, white and blue situation going on.
So I apologize for bringing you this Blueberry-Caprese Salad on the 14th of July. And not on the 4th of July. Or on Memorial Day, for that matter. But let’s all agree to bookmark it for next year!