I was super inspired by the new cookbook, “Mason Jar Salads and More”. It’s packed with awesome recipes and smart layering techniques (dressing on the bottom!), that you can make ahead of time. Our friends & co-workers are going to be so jealous of our presentation- LET THEM BE!
One of my favorite recipes in the book is the Caprese Salad- it’s so summery and light, but always leaves you feeling satisfied. It’s also a great way to utilize the fresh basil and beautiful tomatoes you have growing in your garden, right? (just nod yes) The key to making this salad as flavorful as possible is to choose quality mozzarella and the freshest tomatoes.
- 2 heirloom tomatoes
- 8 ounces fresh mozzarella cheese
- 4 tablespoons balsamic vinaigrette
- 6 to 8 fresh basil leaves
- 2 pint-size Mason jars
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- pinch of salt
- freshly ground black pepper, to taste
- 3 tablespoons olive oil
- Whisk together the vinegar, honey, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.
- Slice the tomatoes and the mozzarella cheese horizontally into 1⁄4-inch rounds.
- Place 2 tablespoons of vinaigrette in the bottom of each Mason jar. Starting with the tomatoes, layer the salad — tomatoes, mozzarella, and basil leaves — repeating the layers until the jar is full.
- Seal and refrigerate until ready to use.