Mason Jar Caprese Salad (Printable)

Layered cherry tomatoes, fresh mozzarella, and basil create a fresh, portable salad in mason jars.

# Ingredient List:

→ 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 Steps:

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 oz) 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 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 Advice:

01 -
  • No cooking required means you can make four perfect lunches in fifteen minutes flat, even on mornings when the kitchen feels like chaos.
  • Everything stays fresh and crisp because the dressing sits at the bottom, keeping the greens and cheese from getting soggy.
  • There's something deeply satisfying about opening a jar and finding a complete, restaurant-quality meal packed inside.
02 -
  • Never skip draining the mozzarella, because any excess liquid will water down your dressing and make the whole thing taste diluted by hour three.
  • The order of layers matters more than you'd think—dressing first acts as a barrier that prevents the basil from wilting and keeps the tomatoes from releasing their juice into the cheese.
03 -
  • Shake the jar gently just before eating to distribute the dressing evenly, or if you're eating straight from the jar, tilt and rotate to catch the oil and vinegar with every bite.
  • Store the jars upright in the coldest part of your refrigerator, and avoid stacking them if you can so the weight doesn't compress the basil on top.
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