Red, White, and Blue Caprese Salad

Instructions

On a cutting board, use a sharp knife to halve 2 pints grape tomatoes and hull and slice 1 pound strawberries. Roughly chop 1/2 cup fresh basil leaves.

Add the tomatoes, strawberries, and basil to a large serving bowl along with 1 pint blueberries and 8 ounces mini mozzarella balls.

In a small microwave-safe bowl, heat 3 tablespoons honey for 15-20 seconds in the microwave to thin out. Whisk in 3 tablespoons white balsamic vinegar and 3 tablespoons extra virgin olive oil.

Pour dressing over tomatoes and basil. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine then taste and add more salt and pepper as desired.

Cover and refrigerate until ready to serve.

Side Dish