Blueberry Caprese Salad Recipe

Blueberry Caprese Salad

With the 4th of July right around the corner, it's time to start prepping for patriotic picnics and potlucks. This easy summer salald can be made in a matter of minutes—perfect if you're in a time crunch and need a last-minute recipe. Prepare in individual Chinet® Cut Crystal® 9 oz. cups ahead of time and store in the fridge until food is ready to be served. Get the full recipe below. 


12 ounces cherry tomatoes, halved or quartered if large
6 ounces (1 cup) fresh blueberries
8 ounces mozzarella balls, whole
1/4 cup fresh basil leaves, torn if large
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper, to taste


Combine tomatoes, blueberries and mozzarella balls in a mixing bowl. Add in olive oil, balsamic vinegar and basil leaves. Season to taste with salt and pepper.

How to Serve it Up

Cup 9 oz.
Stemless Wine Glass