Mason Jar Caprese Layers (Printable)

Portable layers of cherry tomatoes, mozzarella, and basil with olive oil and balsamic dressing.

# 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 Steps:

01 - In a small bowl, whisk together olive oil, balsamic glaze or vinegar, salt, and pepper until combined.
02 - Divide the dressing evenly among four clean 16 oz 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 on top of the mozzarella.
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 sits at the bottom and gently hydrates everything without turning it into mush, so flavors actually deepen as it sits.
  • It's the kind of salad you can make Sunday evening and have ready for every lunch that week without any soggy regret.
  • There's something deeply satisfying about shaking a jar and watching layers redistribute—it feels like you're doing something clever even though you're just eating lunch.
02 -
  • Drain your mozzarella thoroughly—I learned this the hard way when a jar turned into a puddle before lunch because I thought "a little extra liquid won't hurt."
  • Don't assemble these more than 24 hours ahead because the basil will eventually start to fade and the tomatoes get mushier than ideal, even in a cool fridge.
03 -
  • Use the coldest tomatoes and mozzarella you can find—they taste better and hold their texture longer in the jar.
  • If you're packing these for travel, wrap the jar loosely in a kitchen towel so condensation doesn't make the outside slippery and the basil leaves stay crisp.
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