Check out our cookbook, The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table (Thomas Nelson, 2013), on Amazon or at your local bookstore.
I brought home the ingredients for caprese salad; of course, we just couldn't leave well enough alone. This salad-in-jars recipe is basic, but the results are pretty and fun; may the ridiculous appeal of serving all sorts of food in jars live on this summer for many salads to come.
Caprese Salad in a Jar
2 cups of arugula
1/2 cup green basil (leaves only)
1/2 cup purple basil (leaves only)
1/2 cup cherry tomatoes, halved
For the dressing:
2 tbsp. olive oil
1/2 tablespoon balsamic vinegar
a drop of honey
cracked black pepper
One ingredient at a time, layer first the arugula then the 2 basils, tomatoes, and bocconcini in 4 jars. Set open jars in the fridge to chill. Next, whisk all ingredients of the dressing together. When you're ready to serve the salads, take the jars out of the fridge, drizzle the dressing on top of the salads, close the lids, and tell whoever's eating with you to shake it up to mix everything together and then enjoy it straight from the jar immediately!
For more crazy caprese ideas, check out our caprese tart.