Tomato Blueberry Caprese Salad

A recipe from Camden County School

This is a bright and refreshing salad was created by students in Camden County. Locally sourced tomatoes and blueberries give the traditional Caprese salad a fun twist, beautiful color, and wonderful flavor!

Ingredients:

8 lbs + 6 oz Tomatoes, grape
2 lbs + 2 oz Blueberries, fresh
2 cup Basil, fresh, leaves
3 cup Vinaigrette, balsamic
12 oz Cheese, mozzarella, shredded

Steps:

Wash grape tomatoes, blueberries, and basil.
In a large mixing bowl, combine grape tomatoes and blueberries.
Make stacks with the basil leaves and roll together.
Using a chef's knife and cutting board, slice the rolled basil into thin strips (chiffonade).
Add the basil and balsamic vinaigrette to the tomatoes and blueberries. Gently stir to ensure everything is coated with dressing.
Add the shredded mozzarella and stir just to combine.
Place in 4-inch skinny pans. Cold hold, covered, for service.

Hold at 41°F or below.