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Savor the summer with this twist on the classic Caprese salad. Blueberry Caprese Salad combines juicy blueberries, soft buffalo mozzarella, watercress, and basil, dressed in extra virgin olive oil, salt, and pepper. This light dish is perfect as a refreshing side or atop crusty bread for a wholesome meal.
Caprese salad is an Italian classic and I LOVE it. Especially with lots of different colored tomatoes. However, this version swaps out the tomatoes for blueberries. The blueberries are delicate in flavor but incredibly juicy so the salad doesn’t lose any moisture. They are lightly sweet and the texture compliments the soft mozzarella and crunchy greens perfectly.
Plus, let’s not lie, we eat with our eyes as well as as our bellies, and this salad is beautiful! The colors are just SO vibrant which makes it all the more appetizing.
If you like a little more bulk to your salads, why not just throw this on top of some crusty, seedy bread? Since moving to Switzerland I have literally not bought bread from a packet. I just don’t understand how I EVER ate that stuff. Nope. It’s off the shelf of the bakery bit and it’s the best. There is no match for proper fresh baked bread. It’s crusty, delicious, whole and just all the carby goodness. Topped with anything it’s just perfection.
I hope you enjoy this different take on a summer salad, and get to enjoy it in some sunshine!
Blueberry Caprese Salad
Savor the summer with this twist on the classic Caprese salad. Blueberry Caprese Salad combines juicy blueberries, soft buffalo mozzarella, watercress, and basil, dressed in extra virgin olive oil, salt, and pepper. This light dish is perfect as a refreshing side or atop crusty bread for a wholesome meal.
Servings: 2
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- 2 handfuls watercress
- basil leaves to taste
- 1 ball buffalo mozzarella cheese
- 1 handful blueberries
- olive oil extra virgin
- salt
- pepper
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Wash the salad leaves and scatter onto a plate. Drizzle with a little olive oil and toss to lightly coat.
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Tear the mozarella ball into small pieces and distribute evenly over the plates. Add the basil and blueberries.
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Drizzle with a little more olive oil and season with salt and pepper to taste.
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