Mason Jar Caprese Salad (Printable Version)

A fresh layering of cherry tomatoes, mozzarella, and basil in a mason jar for portable enjoyment.

# 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 Guide:

01 - In a small bowl, whisk together olive oil, balsamic glaze or vinegar, salt, and pepper until emulsified.
02 - Divide the dressing evenly among four clean 16-ounce mason jars, pouring it into the bottom of each.
03 - Add cherry tomato halves on top of the dressing in each jar as the first vegetable layer.
04 - Place mozzarella balls as the next layer above the tomatoes in each jar.
05 - Top with fresh basil leaves, distributing evenly across the four jars.
06 - Seal jars tightly with lids and refrigerate until ready to serve, up to 24 hours.
07 - Shake jar gently to distribute dressing, or pour contents onto a plate and toss gently before eating.

# Expert Advice:

01 -
  • No more sad, soggy salad by lunchtime—the dressing sits at the bottom and only touches what you want it to.
  • It looks so pretty that people actually get excited when you pull it out at a picnic.
  • Literally zero cooking required, which means more time enjoying the actual outdoors.
  • You can make four at once and have grab-and-go meals ready for days.
02 -
  • If you pack these in a bag or backpack, tilt them slightly rather than stacking them upright—the pressure can cause the jars to crack if they take a bump wrong.
  • The magic window is really about 24 hours; after that, the basil starts to darken and the mozzarella gets a bit rubbery, so don't try to meal-prep a whole week of these.
03 -
  • Drain your mozzarella really thoroughly on paper towels before layering; any excess liquid is moisture you didn't want in there.
  • If you're making these more than a few hours ahead, wait to add the basil until just before serving—tear it then and layer it on top right before you seal the lid.
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