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Fourth of July Caprese Salad

Mozzarella cheese stars add the perfect Fourth of July flair to this fast and easy summer salad.

Serves 4
Ready in 18 mins
Prep time 15 mins
Cooking time 3 mins
270 calories per serving


> 1/2 (8 oz) pkg fresh mozzarella cheese
> Star-shaped silicone candy mold
> 4 ripe large tomatoes (about 3 lbs)
> 1/4 cup fresh basil leaves
> 1 tbsp olive oil
> 1/3 cup store-bought pesto
> 1 tbsp balsamic vinegar


Using a cheese grater, coarsely grate the cheese. In a microwave-safe bowl, microwave cheese on high in 30-sec. bursts, stirring between each, until cheese is softened. Cheese will form a thick ball.
Pinch off pieces of cheese and press into the cavities of the silicone mold. Microwave 12–15 sec., until cheese is melted. Refrigerate 30 min.
Meanwhile, core the tomatoes and cut into wedges. In a serving bowl, combine the tomatoes, basil, and oil. Season with salt and pepper. In a small bowl, combine the pesto, vinegar, and 1 tbsp water.
Press underside of mold to pop out cheese stars and add to salad. Pour pesto dressing over salad and toss to combine.

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