Mason Jar Caprese Salad (Printable)

A vibrant, layered blend of tomatoes, mozzarella, basil, and balsamic, perfect for on-the-go dining.

# 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 to create the dressing.
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 Advice:

01 -
  • Everything stays crisp and fresh inside the sealed jar, which means your salad won't be a soggy mess by lunchtime.
  • You can make these on Sunday and eat them straight from the fridge all week without any last-minute prep.
  • There's something deeply satisfying about shaking a jar before eating and watching all those flavors come together.
02 -
  • Dressing goes in first, always—this is the barrier that prevents your salad from turning into tomato water.
  • Don't skip the draining step on your mozzarella; wet cheese will compromise the whole balance of flavors.
03 -
  • Make these on Sunday and you'll have four grab-and-go lunches that taste fresh because the dressing stays separated until you shake it.
  • If you're serving guests, prep the jars ahead and let them shake their own—people love the interactive element of it.
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