Caprese Salad Jars
Ingredients
¼ cup
Kowalski's Extra Virgin Olive Oil, divided
4 tsp.
Kowalski's Balsamic Vinegar, divided
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 lb.
grape or cherry tomatoes, halved
½ lb.
fresh mozzarella mini cheese balls, cut in ½" dice
¾ oz. (or more to taste)
fresh basil leaves, in chiffonade (see Tasty Tip below)
Directions
- Pour 1 tbsp. oil and 1 tsp. vinegar into each of 4 screw-top half-pint glass jars; add salt and pepper to taste.
- Divide tomatoes and cheese evenly between jars.
- Add basil to jars; secure lid. Shake jar to blend oil and vinegar and to coat tomatoes, cheese and basil.
- To serve, pour salad onto a plate or eat straight from the jar.
Tasty Tip:
- To chiffonade basil, layer several fresh basil leaves on top of each other and roll together tightly. Using kitchen shears, cut crosswise along the length of the basil leaves.
