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Greek Salad in Jars
Greek Salad in Jars
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Prep Time:
20 minutes
Total Time:
20 minutes
Portable Greek salad with California black ripe olives, perfect for lunch on the run!
Ingredients:
  • For the salad dressing:
  • 3 tablespoons red wine vinegar
  • Pinch black pepper
  • 1/4 teaspoon dried oregano
  • 1 teaspoon honey
  • 5 tablespoons olive oil
  • For the salads:
  • 1/4 medium red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 large English cucumber, sliced
  • 1 yellow or orange bell pepper, cut into 1/2-inch pieces
  • 3/4 cup black ripe olives
  • 1/2 cup (4 ounces) crumbled feta
  • 4 small handfuls fresh baby spinach, or other dark leafy greens of choice
  • 4 pita bread rounds, halved, to serve (optional)
Instructions:
  • Make the dressing: Whisk vinegar, salt, pepper, oregano, and honey in a small bowl. Slowly whisk in the oil. Adjust seasoning to taste with more salt and pepper if desired.
  • Evenly distribute the dressing among 4 pint jars.
  • Create the salads: evenly distribute onion among the four jars, followed by tomatoes, cucumbers, peppers, olives, and feta. Fill any remaining space with spinach, gently pressing down.
  • Place the lids firmly on top of the containers and refrigerate the salads. Store and transport the salads in an upright position to ensure the dressing remains at the bottom. Salads can be refrigerated for up to 2 days.
  • Plate the salads, drizzle with dressing, and mix well. Accompany with pita bread.

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