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!
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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!