Mason Jar Caprese Salad (Printable)

A fresh mix of cherry tomatoes, mozzarella, and basil layered for easy transport and picnics.

# 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

# Cooking 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 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 above the tomatoes.
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 literally impossible to mess up—layering is forgiving and feels more like assembling than cooking.
  • One shake transforms it from storage container to restaurant-quality salad, which never gets old.
02 -
  • Never seal the jar if there's excess liquid pooling at the bottom—it'll make the basil wilt and turn the whole thing soggy by the next day, so pour off any standing liquid before capping.
  • The dressing amount matters more than you'd think; too little and it's dry, too much and it overpowers the delicate mozzarella, so stick to the measurements the first time.
03 -
  • Buy whole mozzarella and tear it into pieces instead of pre-balled versions; the texture is creamier and it holds up better during transport.
  • If you're making these more than a couple hours ahead, keep the basil separate and add it just before eating—it's the one ingredient that noticeably deteriorates if sealed too long.
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