Layered Caprese Salad in a Jar

• 1 cup each halved red and yellow grape tomatoes, divided
• 1 cup torn loosely packed fresh basil leaves
• 60 g thinly sliced salami
• 1 cup small bocconcini
• 1/2 cup Renee's Spring Herb Italian Vinaigrette

1. Layer red tomatoes and half each of the basil and salami in 4 (1-cup) jars with tight-fitting lids; cover with bocconcini.
2. Top with layers of remaining salami and basil; cover with yellow tomatoes.
3. Spoon 2 Tbsp.
4. vinaigrette over ingredients in each jar; cover with lid.
5. Refrigerate 2 hours or until chilled.
6. Shake jars just before emptying onto plates to serve.

tomatoes, torn loosely packed, salami, bocconcini, italian vinaigrette

Taken from www.kraftrecipes.com/recipes/layered-caprese-salad-in-a-jar-190192.aspx (may not work)