Greek Salad Jars

 

Courtesy of Simply Recipes

 

Dressing:

3 tablespoons red wine vinegar

1/4 teaspoon salt or to taste

Pinch of black pepper or to taste

1/4 teaspoon dried oregano

1 teaspoon honey

5 tablespoons olive oil 

4 pint-size canning jars with lids 

 

Salad:

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 crumbled feta cheese

4 small handfuls fresh baby spinach, or other dark, leafy greens

4 pita bread rounds, halved (optional) 

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To prepare the dressing, whisk together vinegar, salt, pepper, oregano, and honey in a small bowl. Gradually whisk in oil. Taste and 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 top with dressing. Serve with pita bread. 

 

Note: Store and transport upright so dressing stays on the bottom.