Mason Jar Caprese Salad (Print View)

A fresh, portable Caprese layered with cherry tomatoes, mozzarella, and basil in mason jars.

# Components:

→ Vegetables & Herbs

01 - 2 cups cherry tomatoes, halved
02 - 1 cup fresh mozzarella balls (bocconcini or ciliegine), drained
03 - 1 cup fresh basil leaves

→ Dressing

04 - 4 tablespoons extra-virgin olive oil
05 - 2 tablespoons balsamic glaze or balsamic vinegar
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl, whisk together extra-virgin olive oil, balsamic glaze or vinegar, sea salt, and black pepper until combined.
02 - Divide dressing evenly among four clean 16-ounce mason jars, pouring into the bottom of each jar.
03 - Layer cherry tomato halves on top of the dressing in each jar.
04 - Add mozzarella balls as the next layer above the tomatoes.
05 - Finish with a layer of fresh basil leaves on top.
06 - Seal jars tightly with lids and refrigerate until ready to serve.
07 - When serving, shake the jar gently to distribute dressing, or pour contents onto a plate and toss gently to combine.

# Expert Advice:

01 -
  • Easy to prepare with no cooking required.
  • Perfectly portable in mason jars for picnics or packed lunches.
  • Fresh, vibrant ingredients that celebrate Italian flavors.
  • Vegetarian and gluten-free, suitable for many diets.
02 -
  • Drain mozzarella balls well to avoid watery salad layers.
  • Use fresh basil leaves for the best aroma and flavor.
  • Shake gently before opening to evenly coat ingredients with dressing.
  • Refrigerate assembled jars for up to 24 hours for optimal freshness.
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