MASON JAR CAPRESE

Recipe by The Leek & The Carrot
 
Takes 10 minutes
Makes 1 quart caprese
Serves 1 hungry person for lunch or 2 less hungry non-farming people

Ingredients:
1-2 pounds mix of heirloom and slicer tomatoes (if they’re out of season, don’t even bother), cored and cut into thick slices
1 pint cherry tomatoes, halved
4 ounces fresh mozzarella ball, halved and cut into thick slices
1 bunch chives, sliced (about 1/4 cup), optional
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper

Directions:

  1. Grab a quart mason jar (or a 4-cup pyrex or other container). Place 1-2 sliced tomatoes in bottom of container. Layer a handful of cherry tomatoes on top followed by a few slices of mozzarella. Sprinkle with a quarter of the chives. Repeat until you’ve used all ingredients or filled your container (whichever comes first).

  2. Drizzle with olive oil and balsamic. Cover and shake gently so that olive oil and balsamic coat tomatoes throughout.

  3. Sprinkle with salt and pepper just before serving. (I have my own Kosher salt jar and pepper grinder at work for exactly this kind of purpose. I suggest you do the same. These babies are a great deal and very portable– though I like salt with a slightly larger crunch ala Morton).

TomatoesBethanee WrightComment