Mason Jar Caprese Layered Salad (Print Version)

Layered cherry tomatoes, mozzarella, and basil in jars for a fresh and portable Italian-inspired dish.

# What You'll 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

# How To Make It:

01 - In a small bowl, whisk together olive oil, balsamic glaze or vinegar, salt, and pepper until combined.
02 - Divide the dressing evenly among four clean pint-sized 16 ounce mason jars, pouring it into the bottom of each.
03 - Layer the cherry tomato halves on top of the dressing in each jar.
04 - Add the mozzarella balls as the next layer above the tomatoes.
05 - Finish with a layer of fresh basil leaves on top.
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 Tips:

01 -
  • It's genuinely portable in a way regular Caprese salads could never be—no containers toppling over in your bag.
  • The flavors actually improve during the first few hours as the dressing seeps into everything just enough without making it soggy.
02 -
  • If you shake too vigorously, the mozzarella will break apart—gentle is the operative word here, which is funny because it applies to the whole spirit of this salad anyway.
  • The dressing on the bottom is crucial; it's what keeps the ingredients from browning or wilting, so don't skip it or pare it down.
03 -
  • Pat your mozzarella balls dry with paper towels before adding them—excess moisture is the enemy of staying fresh.
  • Make the dressing taste slightly more assertive than you think it should be, because the flavors mellow during storage, and you want them to still sing when you eat it.
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