Mason Jar Caprese Salad (Print Version)

A fresh, portable mix of cherry tomatoes, mozzarella, and basil layered in mason jars for easy serving.

# 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:

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 16-ounce mason jars, pouring it into the bottom of each jar.
03 - Layer the cherry tomato halves on top of the dressing in each jar.
04 - Add the mozzarella balls as the next layer in each jar.
05 - Finish each jar with a layer of fresh basil leaves.
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 -
  • The dressing sits at the bottom so everything stays crisp and never gets soggy, no matter how long you wait to eat.
  • You can shake the jar like a cocktail right before eating, which honestly feels a little fun and defiant in the best way.
  • It's impossible to spill, transportable in a backpack, and looks fancy enough that people think you spent way more effort than you actually did.
02 -
  • The order of layering matters more than most recipes admit—dressing on bottom keeps everything crisp, and basil on top prevents premature wilting and browning.
  • If you make these more than a few hours ahead, the basil will start to darken at the edges; it's still delicious but looks less pristine, so timing it within a few hours of eating is the secret to that just-made appearance.
03 -
  • Add a tiny pinch of dried oregano or a whisper of garlic powder to the dressing if you want to deepen the Italian flavors without making it taste heavy or overdone.
  • Tearing the basil by hand rather than cutting it preserves the delicate structure of the leaves and prevents the bruising that turns them dark and bitter within hours.
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