Mason Jar Caprese Salad (Printable)

Cherry tomatoes, mozzarella, and basil layered for a vibrant, portable salad option.

# What You Need:

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

# Expert Advice:

01 -
  • It's honestly the best way to pack salad without sacrificing anything to soggy lettuce despair.
  • Fresh mozzarella and tomatoes taste even brighter when they've had time to get acquainted in the jar.
  • You can prep these the night before and grab them on the way out the door like you actually have your life together.
02 -
  • If you skip the dressing-first step, your salad will be weeping and sad by lunchtime—the dressing truly is the hero.
  • Mozzarella that's still wet from its brine will dilute everything, so pat it dry before packing.
03 -
  • Pat your mozzarella completely dry before layering—any excess brine will water down your dressing and ruin the whole thing.
  • Make the dressing slightly saltier than you normally would because it needs to flavor four components instead of just coating everything at once.
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