Mason Jar Caprese Salad (Printable)

Layered cherry tomatoes, mozzarella, and basil in jars make a fresh, portable meal perfect for anytime.

# What You 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

# Step-by-Step:

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 16-ounce pint-sized 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 in each jar.
05 - Finish with a layer of fresh basil leaves in 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 -
  • It's the rare salad that actually tastes better after sitting in your bag for an hour because the dressing doesn't turn everything into mush.
  • There's something deeply satisfying about shaking a mason jar and watching all those fresh ingredients come together at the last moment.
02 -
  • The dressing at the bottom is your insurance policy against soggy salad—don't skip it or layer in the wrong order, because that's where the magic lives.
  • I learned the hard way that if you bruise the basil while layering, it turns dark and bitter within hours, so treat those leaves like they're precious.
03 -
  • Drain your mozzarella on paper towels before layering it into the jar—excess moisture is the enemy of texture and freshness.
  • Make the dressing the night before and refrigerate it separately so the flavors have time to marry before they meet the vegetables.
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