Caprese Salad to go

Caprese Salad to go


  • A package of your favorite small tomato, in this case I used baby heirlooms from Trader Joe’s
  • 5-6 basil leaves
  • bite size or cherry size mozzerella balls
  • balsamic vinegar
  • olive oil
  • fresh ground pepper
  • coarse salt (I used pink salt)
  • optional, bread for toast


  1. Slice the tomatoes and mozzarella, not too thin! Rip the basil leaves into sections about the same size as your tomatoes.
  2. Alternate layers of tomato, mozzarella, and basil. Sprinkle a little salt and grind some pepper. Repeat until you’ve reached the top of your jar.
  3. Add a drizzle of olive oil to each jar. I like a lot of vinegar, so I slowly poured it on until the jar was about 1/4 full of vinegar. Cap and store in the fridge for 1-3 days. Serve with warm toast!

Recipe and Photo: rvt1985 / CC BY-NC-SA

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