Mason Jar Caprese Salad (Print View)

Layered cherry tomatoes, mozzarella, and basil with olive oil dressing in a mason jar for easy portability.

# 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 well combined.
02 - Divide the dressing evenly among four clean pint-sized (16 ounce) mason jars, pouring 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 in each jar.
05 - Finish with a layer of fresh basil leaves distributed evenly across each jar.
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 Suggestions:

01 -
  • The dressing soaks into every layer while staying crisp, making this taste even better than it looks.
  • You can prep these the night before and grab them on your way out the door for actual meals that don't come from a drive-thru.
02 -
  • The dressing must go on the bottom or your tomatoes will get watery and sad—this layer order is everything.
  • If you're making these more than a few hours ahead, keep the basil separate in the jar and add it right before eating so it doesn't turn dark or soft.
03 -
  • Use really good olive oil because you're tasting it directly and there's nowhere for mediocre oil to hide in this recipe.
  • Pat your mozzarella balls dry with a paper towel before layering them so excess moisture doesn't dilute the dressing and make everything watery.
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