Since we can't actually travel to Greece every day, we might as well bring the flavors home!
I’m a fan of eating a salad for lunch, but a boring desk salad is the last thing I want. When I don't like what I packed for the day I don't look forward to a break and I’m more tempted to buy something that sounds more interesting. Plus, if it's a tiny salad, I'm also starving like 30 minutes later. If you have a similar struggle, step up your salad game with this Greek Salad in a Jar.
This salad leaves me looking forward to the mid-day break and leaves me full through the afternoon. For added protein try adding some chickpeas in the mix.
Some people add dressing in the jar, and if you do, you'll want to add it in first, before the lettuce. But, I don't! I don't like wet lettuce. I prefer to put the dressing on the side and add it just before eating.
For added bonus, stuff a paper towel on top of the veggies before sealing the jar. This helps absorb extra moisture from the vegetables and gives you a better, more satisfying salad.
Greek Salad in a Jar
- Glass Jar with Lid
- Cutting Board
- Small container for dressing
- 5-10 kalamata olives pitted, sliced in half lengthwise
- 1 tomato chopped
- 1 small cucumber chopped
- 1 cup lettuce chopped
- 1 bell pepper chopped, red or green
- 2 oz feta cheese crumbled
Dressing (or use a Greek Dressing)
- 2 tablespoon olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Italian Seasoning
- Chop all ingredients and layer into a glass jar. Start with the lettuce, add in the other vegetables, and end with the cheese.
- Stuff a paper towel at the top to absorb the moisture
- Place the lid on and store in the refrigerator until time to eat.
Prepare the dressing
- Combine 1 tablespoon olive oil, ¼ cup red wine vinegar, 1 teaspoon Italian Seasoning in a small, seal-able container. Add to the salad just before eating.
If you're not ready to let go of summer just yet, try this delicious peach salad, too!