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.