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It’s official, we’ve gotten over the February hump — yay!  That’s big, people.  Now all we have to do is over-indulge a little bit on St Paddy’s Day, and when we come to…it’ll be APRIL!   I’m celebrating today with a hint of what’s awaiting us a little bit down the road.  I love using mason jars for individual portions of salad.  It ups the ‘cute’ factor, and when food is cute, I just enjoy it more.  Dress ’em up for a shower, or dress ’em down for a picnic.  Small, wide mouthed jars are perfectly sized for medium tomatoes and slices of mozzarella, it was meant to be… I layer in lots of fresh basil leaves and douse it with my best olive oil and fruitiest vinegar.  By the time I’m ready to eat, the flavors will have marinated into the tomatoes and cheese, and it’s wonderful. The generic term mason jar refers to glass jars used for home canning.  They were invented in the mid 1800s, and lots of different styles have evolved since then, both in America and Europe.  Of course you can use them for canning, but they can also hold everything from desserts and cocktails, …

Total time

0 minutes


  • micro basil, or regular basil leaves
  • fresh mozzarella, either in a large balls for slicing, or little pearl sized balls
  • fresh medium sized tomatoes, or very small cherry tomatoes
  • salt and black pepper
  • dressing
  • olive oil ((divided))
  • balsamic vinegar (or your choice)


  1. Layer the greens, tomatoes, and cheese in clean jars. Season with salt and pepper as you layer.
  2. For the regular basil, add the dressing to the jar before closing. Drizzle about 2 Tbsp of oil, followed by 1 Tbsp of vinegar. Cap and refrigerate. When you are ready to serve, turn the jar upside down onto a salad plate and enjoy.
  3. If you are using micro basil, don't add the dressing until ready to eat.

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