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Blueberry Caprese Salad

Servings: 6


  • 2 cups cherry tomatoes
  • 200 gr mini bocconcini
  • 1 cup fresh blueberries
  • 1/2 cup toasted pistachios
  • Fresh basil
  • Olive oil
  • Sea salt


  • Add tomatoes, bocconcini, blueberries and pistachios to your serving dish or bowl. Toss gently to combine. Drizzle on your olive oil and toss.
  • Sprinkle on your fresh basil and sea salt. Serve immediately or cover refrigerate for a couple of hours before serving. If refrigerating hold off on adding the pistachios until serving to keep the crunch factor.