Greek Salad in Jars
Courtesy of Simply Recipes
Ingredients
- Salad Dressing:
- 3 tablespoons red wine vinegar
- 1/4 teaspoon salt plus additional, to taste (optional)
- pinch of black pepper plus additional, to taste (optional)
- 1/4 teaspoon dried oregano
- 1 teaspoon honey
- 5 tablespoons olive oil
- 4 pint-size canning jars with lids
- 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 California black ripe olives
- 1/2 cup 4 ounces crumbled feta cheese
- 4 small handfuls fresh baby spinach or other dark leafy greens
- 4 pita bread rounds halved (optional)
Instructions
- To prepare dressing: In small bowl, whisk together vinegar, salt, pepper, oregano and honey.
- Gradually whisk in oil. Taste. Add additional salt and pepper, if desired.
- Divide dressing between four pint jars.
- To assemble salads: Divide onion between four jars. Divide tomatoes, cucumbers, peppers, olives and feta cheese between jars. Pack remaining space with spinach, compressing leaves slightly.
- Secure lids and refrigerate up to two days.
- To serve: Empty salads into bowls and toss with dressing. Serve with pita bread.
Notes
Note: Store and transport salads upright so dressing stays on bottom.