Blueberry Caprese Salad |

Blueberry Caprese Salad

This post was originally published here July 14, 2016. This savory-sweet take on a caprese salad is one of my all-time favorite Summer salads. Try it for Memorial Day or 4th of July!

In my humble opinion, there is no better Summer salad than a caprese salad. In fact, I think we should all agree to eat caprese salads every single day for the next three months? Yes? OK, good. I’m glad that’s settled.

It’s hard to improve upon something that’s already so great. But I like to take a stab at it every once in a while. And this Blueberry Caprese Salad is one such attempt. And I have to admit, it’s pretty freaking good. So if you’re looking for a bit of a different take on a caprese salad, or if you’ve got blueberries stashed in every corner of your refrigerator (this is always my problem come late July!), give my Blueberry Caprese Salad a try!

Blueberry Caprese Salad |

This Blueberry Caprese Salad definitely belongs in the “non-recipe recipe” category. But we all love those types of recipes, right? Especially in the Summer when it’s too hot to make much of a fuss over anything. Everything goes into one bowl and toss it gently to combine. That’s it. Bravo. You did it!

I think this salad is best enjoyed shortly after it’s made, because the basil will start to get limp fairly quickly. But I also realize that this salad is just begging to be toted to a 4th of July party. So if that’s the case, I recommend combining all the ingredients except for the basil. Then just add the basil in right before serving.



Blueberry Caprese Salad

Blueberry Caprese Salad

At a Glance:
Yield: Serves about 4
Prep Time: 5 minutes
Total Time: 5 minutes


  • 1 pint cherry tomatoes, halved or quartered
  • 8 ounces fresh ciliegine mozzarella balls, drained
  • 1 cup fresh blueberries
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup roasted and salted pepitas
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  1. Add the tomatoes, mozzarella, blueberries, basil and pepitas to a large bowl. Toss gently to combine. Then add the olive oil, balsamic vinegar, salt and black pepper. Toss until everything is well coated. 
  2. This salad is best when it’s enjoyed shortly after being made.

32 comments on “Blueberry Caprese Salad”

  1. Agreed! I don’t mind that your late to the party Liz! I’ll eat this salad any day!

  2. Liz, this is everything I could ever ask in a perfect salad! The blueberries alone have me completely sold on the whole thing!

  3. I’d happily enjoy this salad any day of any month – it looks so fresh and enticing! Loving the idea of bluebs in my caprese!

  4. This looks awesome, Liz! I never would have thought to put blueberries in my caprese.

  5. Hahaha. Guuurl I’m not one of those people who likes to color coordinate my food with the holidays either! Feels weird to me. So I’m LOVING that you are posting this after the 4th and the colors are accidental. 😉 Caprese salads are the jam and this one is just so fresh and faaaaaabulous! Loving the touch of pumpkin seeds! Love the way your brain works, Liz!! I’ll be making this salad soon for sure! Cheers!

  6. I will take this red, white, and blue caprese salad anytime. Love the addition of blueberries and pumpkin seeds!

  7. Haha I SO feel you, girl! I never really manage to keep up with the holidays and post 12387413 themed recipes- it’s just not feasible when I do basically a year’s worth of recipes on my breaks from school. I got so excited this year when I made a red, white, and blue salad before the 4th and it was completely coincidental. This looks delicious- I love caprese and I’ve been making mine with peaches recently, gotta give blueberries a turn!

  8. You know, the chocolate chip cookie was an accident? Just sayn! 😀 Color coordination on purpose or not.. this is a gorgeous salad, Liz! Not just gorgeous, but packed with flavor and good for us stuff! Those little motz balls are the best for salads… such a fantastic combination. You’ve got creamy, crunch and color! A delicious combination…! xo

    • Those mozzarella balls are dangerous. I can eat way too many of them! Have a beautiful weekend, Traci!

  9. 4th of July, 14th of July, 24 of November, who cares about the holidays or colors as long as this salad is going to be all up in my face.

  10. Aaah I am living on caprese everything these days! LOVE the blueberries in there, not only pretty but I’m sure the sweet/savory twist is delicious!

  11. I’m not a huge fan of Caprese, but this salad sounds perfect. I would definitely enjoy making it for any occasion.

  12. Perfect recipe to go with the blueberries we just picked! Thanks!

  13. Hi Liz thanks for ur recipes especially this one luv the addition of pumpkin seeds, I usually use sunflower seeds but the pumpkin seeds give it a different kick One thing I would appreciate is the nutritional information for the recipes as my husband is on a sodium controlled diet I did use only a pinch salt but am curious as to the nutritional table thanks again

    • Hi Addi! So glad you tried the recipe! If you want the nutritional information, I would suggest trying one of the free online calculators. Thanks!

  14. Liz- I made this recipe the other day and it was delicious! Full disclosure- I added cucumbers and mint because I had tons of both and they were great additions to the salad!

    • Yay! So glad you loved it, Kate! And the cucumbers and mint sound like great additions. I think I’ll try that next time! 🙂

  15. Oh! this post is from 2016! I was worried about you, being so confused about the date !!! This is definitely a patriotic looking salad, but it sounds wonderful. I like the texture you bring with the pumpkin seeds! Happy Bastille Day!

    • Yes, this is great recipe for Bastille Day as well! And all Summer long really. The blueberry and pumpkin seeds are a nice addition. I hope you try it!

  16. Beautiful update Liz!! I love this salad SO much!

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