American Flag Caprese Salad
Photo By: Matt Armendariz
We find the Food Network's American Flag Caprese Salad to be the perfect compliment to any 4th of July party! Although it's a bit time-consuming, the salad is easy to prepare, yields 12 servings, and will WOW your family and friends!
- 18 Small Purple Tomatoes (About 1 Pound)
- Kosher Salt
- 1 Pound Herbed Cheese Spread (Room Temperature)
- 1/4 Cup Extra-Virgin Olive Oil
- 1/3 Cup Fresh Basil Leaves, Roughly Chopped
- 26 Cherry Tomatoes, Halved (About 2 Pounds)
- 24 1-Inch Mozzarella Balls In Brine, Drained Well & Halved
Before you start, gather a large wooden cutting board and a pastry bag fitted with a small star tip. (If you want precision - follow this link for exact dimensions).
Step 1 - Cook the potatoes in generously salted boiling water until fork-tender but not falling apart (~ 20 minutes). Drain well and allow to cool completely. Cut in half crosswise.
Step 2 - Fill a pastry bag, fitted with a small star tip, with the herbed cheese spread. Grab your cutting board and cut a piece of parchment large enough to fit it. Squeeze a dab of cheese spread on the underside of each corner of the parchment to help it adhere to the cutting board.
Step 3 - Spread a thin rectangular layer of cheese in the upper left corner of the parchment. Arrange the potatoes in rows, cut-side-up, on top of the cheese. Using your pastry bag, pipe the remaining cheese in between the potatoes to make stars for the flag.
Step 4 - Drizzle the remaining empty portion of parchment with half of the oil then sprinkle all over with the basil. Starting from the top, make a line of tomato halves, cut-side-up, followed by a line of mozzarella halves, cut-side-down. Repeat with the remaining tomatoes and mozzarella. Drizzle everything with the remaining olive oil and sprinkle with salt.
If you would like a video as a visual aid for this recipe, click this link!
Ingredients and Directions by Food Network.