Blueberry Caprese Salad State (Georgia) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
A spin on the classic caprese salad incorporating fresh blueberries, cherry tomatoes, mozzarella, and balsamic dressing.
¾ cup provides ½ cup red/orange vegetables, ⅛ cup fruit.
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Georgia Department of Education-School Nutrition Division
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4 from 2 votes

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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes


  • Ensure surface area is clean, disinfected, and dry.
  • Wash all fruit, vegetables, and herbs in cool running water. Drain and pat dry.
  • Add tomatoes and blueberries into a large mixing bowl.
  • Add in the shredded mozzarella cheese.
  • Separate the basil leaves from the stem. Stack and roll together.
  • Using a chef’s knife and cutting board, slice the rolled basil into thin strips (Chiffonade); then, add to bowl.
  • Add in the balsamic vinaigrette and mix well. Ensure that the tomatoes and blueberries are coated with dressing, cheese, and basil.
  • Cover and refrigerate if not served immediately 41 ºF or below.
    Critical Control Point: Cover and hold at 41 ºF or below until ready for service.
  • For service, mix well, then using a 6 oz spoodle or disher, portion ¾ cup into the serving vessel and hold at 41 ºF or below.
    Critical Control Point: Hold for cold service at 41 ºF or below.


Nutrition Facts
Blueberry Caprese Salad State (Georgia) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ¾ cup (6 oz spoodle)
Calories 75 Calories from Fat 40
% Daily Value*
Total Fat 4.4g7%
Saturated Fat 1.5g9%
Cholesterol 6mg2%
Sodium 269mg12%
Total Carbohydrate 7.3g2%
Dietary Fiber 1.4g6%
Total Sugars 5.4g6%
Protein 2.3g5%
Vitamin C 13mg16%
Calcium 12mg1%
Iron 1mg6%
Vitamin A 221mcg
*Marketing Guide
50 Servings:
Tomatoes, cherry: 8 lb 6 oz
Blueberries, fresh: 2 lb 2 oz
100 Servings:
Tomatoes, cherry: 16 lb 12 oz
Blueberries, fresh: 4 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
If prepping the day before, reserve fresh basil and add immediately prior to service.
Cooking Process #1: No Cook
Yield / Volume
50 Servings:
About 14 lb 8 oz
About 2 gal 2 qt ¾ cup
100 Servings:
About 29 lb
About 5 gal 1 ½ cups