Caprese Salad to Go!

Caprese salad is one of my favorites, it travels surprisingly well and makes a decadent lunch when paired with some nice crusty toast. I decided to make it when I realized my tomato pack was going to go bad before I could eat all the tomatoes. I'm very glad I did!

Ingredients: 

• A package of your favorite small tomato, in this case I used baby heirlooms from Trader Joe's
• 5-6 basil leaves
• bite size or cherry size mozzerella balls
• balsamic vinegar
• olive oil 
• fresh ground pepper
• coarse salt (I used pink salt)
• optional, bread for toast

Tools:

• 8 oz wide mouth mason jars 
• cutting board & knife

Slice the tomatoes and mozzarella, not too thin! Rip the basil leaves into sections about the same size as your tomatoes. 

Alternate layers of tomato, mozzarella, and basil. Sprinkle a little salt and grind some pepper. Repeat until you've reached the top of your jar. 

Add a drizzle of olive oil to each jar. I like a lot of vinegar, so I slowly poured it on until the jar was about 1/4 full of vinegar. Cap and store in the fridge for 1-3 days. Serve with warm toast!