Caprese Salad Jars

Caprese Salad Jars

Serves 4


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)
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  1. Pour 1 tbsp. oil and 1 tsp. vinegar into each of 4 screw-top half-pint glass jars; add salt and pepper to taste. 
  2. Divide tomatoes and cheese evenly between jars. 
  3. Add basil to jars; secure lid. Shake jar to blend oil and vinegar and to coat tomatoes, cheese and basil.
  4. 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.