This is a great festive dish for 4th of July! The addition of blueberries is not only festive but adds a few higher notes of sweetness beyond the tomatoes. The two are a perfect compliment. In fact this recipe brings blueberries to life in a whole new way. A must try! Vegans will enjoy making this recipe with the fresh meat from a young Thai coconut. Those who prefer a more traditional caprese salad will enjoy the blend made with a fresh mozzarella. You choose and either way you are going to be pleasantly surprised at what a delight it is to include blueberries.
Begin by making the dressing:
juice of half a lemon
2 tsp. fruit juice sweetened apricot jam
1 T. balsamic vinegar
3 T. extra virgin olive oil
1 clove garlic finely chopped
salt to taste
pinch of red pepper flakes (optional)
1. Slice up a mixture of large and cherry tomatoes and place in a serving bowl.
2. Add sliced fresh blueberries.
3. Add sliced fresh young thai coconut meat for vegans or mozzarella for non vegans.
3. Add fresh snipped basil.
4. Dot with capers.
5. Toss with dressing and enjoy!