June 30, 2017

Red, White, and Blueberry Caprese

Summer holiday cookouts can be a slippery slope. Lots of friends, family, and of course, food. To avoid reaching for the less than great options presented to you, we recommend ensuring you have a healthy option to stay the course and avoid doing something you might regret later⏤ ahem… can anyone say dumping syndrome?

Y’all know I love a good themed dish, so why would I skimp on Independence Day?! It is our country’s birthday after all.

This side dish can be paired with just about any protein you choose, but summer in North Carolina wouldn’t be summer without taking advantage of fresh seafood. I chose shrimp, the fresh catch of the day. If you’re wondering what your freshest NC seafood is during the summer months, check NC Seasonal Seafood for a helpful guide.


Patriotic Caprese Salad

  • 8 oz. Mozzarella Balls (ciliegine)
  • 12 oz. Cherry Tomatoes
  • 1 cup Fresh Blueberries
  • 1/4 cup fresh basil leaves
  • 2 tbls. olive oil
  • 1 tbls. balsamic vinegar
  • Sea Salt & Freshly Ground Black Pepper (to taste)


Halve or quarter the tomatoes, depending on their size.

Halve the cherry sized mozzarella balls. 

Combine the tomatoes, mozzarella, and blueberries in a large bowl.

Add the basil leaves to the bowl, tearing the leaves if large.

Toss the olive oil and balsamic vinegar into the salad to coat and incorporate.

Season with salt and pepper to taste. Also, if you prefer a brighter flavor, add a bit of lemon zest and a squeeze of lemon juice just before serving.


Easy Grilled Shrimp

  • 1 lb. Fresh Shrimp, In the Shell, Deveined
  • 1 tbls. Olive Oil
  • 1 Lemon, Zest & Juice
  • Sea Salt & Freshly Ground Black Pepper (to taste)

Toss raw shrimp (in shell) in olive oil, salt, pepper, and lemon zest.

Place on a clean, oiled, hot grill and allow to cook 1-2 minutes on each side until opaque.

Serve along side your Patriotic Caprese with a squeeze of lemon. 


Happy Independence Day, my BariBuddies! I wish you all a safe, healthy holiday!



The BariQueen







2018, WakeMed