Introduction: Caprese Salad to Go!

About: I love thinking of ways to make my everyday life more pleasant and efficient. Thanks to those who chose to subscribe to me, it's a big honor!

Caprese salad is one of my favorites, it travels surprisingly well and makes a decadent lunch when paired with some nice crusty toast. I decided to make it when I realized my tomato pack was going to go bad before I could eat all the tomatoes. I'm very glad I did!

Step 1: Gather Ingredients & Tools

  • 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
  • 8 oz wide mouth mason jars 
  • cutting board & knife

Step 2: Slice & Rip

Slice the tomatoes and mozzarella, not too thin! Rip the basil leaves into sections about the same size as your tomatoes. 

Step 3: Layering Time...

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. 

Step 4: Add the Oil & Vinegar

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!