Caprese Jar Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

Toss this bright, fresh tomato mixture with pasta or serve as a bruschetta topping.

Serves: 6 Save

Ingredients (10)

  • 1 pint ripe grape tomatoes
  • 1/4 cup fruity extra-virgin olive oil, divided
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon sugar
  • 1 red bell pepper, thinly sliced
  • 2 tablespoon balsamic vinegar
  • 1 (4-ounce) fresh mozzarella ball, cut into bite-size pieces
  • 2 sprig (about 1/2 ounce) fresh basil, chopped
  • 2 clove garlic, finely chopped

Directions

  1. In a small mixing bowl, toss grape tomatoes with 1 tablespoon olive oil, salt, pepper and sugar.
  2. Layer tomato mixture, bell peppers, mozzarella, basil and garlic into 4 (1-cup) glass canning jars. Sprinkle balsamic vinegar over layers. Pour olive oil into jars to cover tomatoes.
  3. Let stand at least 30 minutes so flavors will intensify. Serve or refrigerate up to 1 week. Makes 2 pints.

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