Caprese Jar Salad

YIELD 6 servings


1 pint ripe grape tomatoes
1/4 cup fruity extra-virgin olive oil, divided
1/2 teaspoon coarse salt
1/4 teaspoon cracked black pepper
1/2 teaspoon sugar
1 red bell pepper, thinly sliced
2 tablespoons balsamic vinegar
1 (4-ounce) fresh mozzarella ball, cut into bite-size pieces
2 sprigs (about 1/2 ounce) fresh basil, chopped
2 cloves garlic, finely chopped


1. In a small mixing bowl, toss grape tomatoes with 1 tablespoon olive oil, salt, pepper and sugar.

2. Layer tomato mixture, bell peppers, mozzarella, basil and garlic into 4 (1-cup) glass canning jars. Sprinkle balsamic vinegar over layers. Pour olive oil into jars to cover tomatoes.

3. Let stand at least 30 minutes so flavors will intensify. Serve or refrigerate up to 1 week. Makes 2 pints.

Photography by Mark Boughton. This recipe originally appeared as Caprese Jar Salad from

For more caprese recipes from, check out the following:

Grilled Caprese Naan Pizza

Caprese Egg Sandwich

Polenta Caprese


Angela K.
Angela K1 years ago

Thanks for sharing

Carole R.
Carole R2 years ago


Donna Hamilton
Donna Hamilton2 years ago

Thanks for the recipe.

Clare R.
Clare R2 years ago

Sounds awesome! Thanks for posting.

Aaron Bouchard
Aaron Bouchard2 years ago

Thank you

Manuela C.
Manuela C2 years ago


Kath P.
Kath P2 years ago

Looks delicious. I would taste it first to see if the sugar is necessary. TY

Ken W.
Ken W2 years ago


Enrico H.
Enrico H2 years ago

Thanks for sharing

Aaron Bouchard
Aaron Bouchard2 years ago

Thank you