If you're looking for an easy, no-cook dish that screams 4th of July without trying too hard, this patriotic Caprese salad is it. Juicy cherry tomatoes, creamy mozzarella stars, and fresh blueberries come together in the most refreshing way. It's simple, colorful, and just the right amount of fancy. Toss it with a quick honey substitute & olive oil dressing and chill it before serving. Great for backyard BBQs, pool parties, or wherever the summer takes you.
How to Make Low Carb 4th of July Caprese Salad
To make this salad, start by halving your cherry tomatoes and adding them to a big bowl. Scatter the blueberries right on top. The mix of red and blue already gives you that festive look, but the real fun is in the mozzarella.
Grab some fresh mozzarella slices and use a small star-shaped cookie cutter to cut out little stars. If you don't have a cutter, a knife works too, just do your best, no one's grading. Layer those stars over the tomatoes and blueberries for that red, white, and blue effect.
For the dressing, whisk together a tablespoon of sugar-free honey substitute with olive oil, and if you're feeling fancy, add a splash of lemon juice, apple cider vinegar, or a bit of Dijon. Drizzle it over the salad, sprinkle with salt and pepper, and finish with fresh basil. Pop it in the fridge for 15 minutes before serving to let the flavors come together.
Ingredients You'll Need For This Recipe
- 2 cups cherry tomatoes
- 1 cup fresh blueberries
- 10-12 slices fresh mozzarella
- 1 tablespoon sugar-free honey substitute (allulose)
- 3 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh basil, for garnish
Step By Step Instructions
- Halve the cherry tomatoes and place them in a serving bowl. Sprinkle the blueberries over the top.
- Use small star-shaped cookie cutters (or just a knife) to cut stars from the mozzarella slices. Arrange the stars over the tomatoes and blueberries.
- In a small bowl, whisk together honey and olive oil. Optional additions include a splash of lemon juice, Dijon mustard, or apple cider vinegar. Drizzle over the salad, season with salt and pepper, and top with fresh basil.
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Tips and Tricks
- Use cold ingredients – This salad tastes best when everything is chilled. Use cold mozzarella and tomatoes straight from the fridge, and pop the whole thing back in for 15 minutes before serving for max refreshment.
- Don't skip the basil– Fresh basil makes a big difference here. Tear it by hand right before serving to keep the flavor bright and the leaves looking fresh.
- Make it ahead (kind of) – You can prep the ingredients a few hours in advance, just keep the dressing separate until you're ready to serve so the mozzarella doesn't get soggy.
I hope this easy little salad finds a spot at your summer table this year. It's fresh, festive, and comes together in minutes. If you make it, let me know how it turned out, I love hearing what you think! xoxo Olivia
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Low Carb 4th of July Caprese Salad
Ingredients
- 2 cups cherry tomatoes
- 1 cup fresh blueberries
- 10 slices fresh mozzarella
- 1 tablespoon sugar-free honey substitute (allulose)
- 3 tablespoon olive oil
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Halve the cherry tomatoes and place them in a serving bowl. Sprinkle the blueberries over the top.
- Use small star-shaped cookie cutters (or just a knife) to cut stars from the mozzarella slices. Arrange the stars over the tomatoes and blueberries.
- In a small bowl, whisk together honey and olive oil. Optional additions include a splash of lemon juice, Dijon mustard, or apple cider vinegar. Drizzle over the salad, season with salt and pepper, and top with fresh basil.
Carissa says
This was a hit at our family 4th of July dinner. It was so beautiful and got lots of compliments!
Olivia Wyles says
oh yay!! Thank you for trying. I’m so glad you and your family enjoyed.