Mason Jar Caprese Salad (Printable)

A fresh, portable Caprese layered with cherry tomatoes, mozzarella, and basil 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 16 ounce pint-sized mason jars, pouring it into the bottom of each jar.
03 - Layer the cherry tomato halves on top of the dressing in each jar as the first solid layer.
04 - Place the mozzarella balls as the next layer on top of the tomatoes in each jar.
05 - Finish with a layer of fresh basil leaves distributed evenly across the mozzarella 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 to combine.

# Expert Hints:

01 -
  • No wilting basil or soggy greens by the time you eat—the jar is basically a flavor time machine.
  • You can make these the night before and grab them on your way out the door, which feels like cheating in the best way.
  • The dressing coats everything perfectly when you shake it, so you get that restaurant-quality balance in every bite.
02 -
  • Don't skip draining your mozzarella thoroughly—excess water is the enemy and will make everything taste diluted and cold by hour two.
  • Basil bruises if you pack the jar too tight, so be gentle, and avoid chopping it unless you want it to turn dark—whole leaves stay bright and fresh-looking.
03 -
  • Use pint-sized jars specifically—quart jars hold too much dressing and the salad gets swimming in oil, while smaller jars leave you wanting more.
  • Prep the jars the night before if you're meal prepping, but wait until morning to add the basil unless you want it to oxidize and turn dark around the edges.
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