Mason Jar Caprese Layers (Printable Version)

A fresh, layered Caprese with tomatoes, mozzarella, and basil in a portable mason jar.

# 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

# 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 into the bottom of each.
03 - Layer the halved cherry tomatoes 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, gently packed.
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 Tips:

01 -
  • The dressing actually coats every bite because it's already at the bottom when you shake—no sad, dry salad at the end of your meal.
  • You can prep these the morning you leave and they stay fresh all day in the fridge, which means less thinking on busy days.
02 -
  • Don't skip draining the mozzarella or your jar will become a watery mess—pat them dry with paper towels before layering.
  • The basil on top is a game-changer because it stays bright and less bitter when kept away from the acidic dressing until the very last moment before eating.
03 -
  • Buy jars with good sealing lids and check them before packing—a loose lid in your bag is a heartbreak you don't want to experience.
  • Chill the jars for at least an hour before eating if you have the time; cold mozzarella and tomatoes taste fresher and more alive.
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