Red, White and Blue Mozzarella Salad

  1. Slice tomatoes and mozzarella cheese to desired thickness and set aside.
  2. Slice Goat Cheese Log in half and place in a food processor. Add 3/4 pint of blueberries into the food processor. Then combine wine and water. Puree until the mixture turns into a smooth liquid.
  3. Drizzle or spoon a bit of the puree onto the bottom of the plate. Then place your mozzarella cheese slices down on top of the puree mixture. Drizzle a bit more of your puree on top of the sliced cheese.  Next add your tomatoes on top.
  4. Sprinkle the plate with the remaining blueberries to serve as a garnish.  Chill for about 30 minutes prior to serving.


    • 1 plain or herbs de provence Veggie Wagon goat log
    • 1 pint of local NC Blueberries
    • 1/3 cup of your favorite red wine (Shiraz or Syrah recommended)
    • 1/3 cup of water
    • 1 -1 ½ lb ball of Veggie Wagon Fresh Island Made Mozzarella Cheese
    • 2-3 Heirloom Tomatoes

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