Greek Mason Jar Salad

recipe-header
Greek Mason Jar Salad
Yields: 4
 
Ingredients
  • 1 box (8 oz) lentil elbow noodles, or pasta of choice
  • 1 red onion (chopped or spiralized)
  • ½ cup pitted black olives
  • 2 cucumbers (sliced, diced or spiralized)
  • 1-pint lorabella blossom® tomatoes (tomatoes cut in half)
  • 2 cups chopped rotisserie-style chicken
  • butter lettuce, or greens of choice
  • feta cheese, salt, and pepper to taste

  • Ingredients (for the dressing):
  • ½ cup red wine vinegar
  • 3 garlic cloves (minced)
  • 1 tbsp fresh chopped basil (can also use a tsp or so dried instead)
  • ½ tsp dried oregano
  • ½ tsp marjoram
  • 1 medium-sized lemon (juiced)
  • ¾ cup olive oil
  • salt and pepper to taste
Instructions
  1. Cook pasta al dente per package instructions. Once cooked, drain and set aside.
  2. While pasta cooks, prep any produce that you need to prep and measure out your spices, etc.
  3. Make the dressing by combining the following in a large bowl: vinegar, garlic, basil, oregano, marjoram and lemon juice. Once combined, slowly add in your olive oil whisking gently as you go
  4. until oil is incorporated. Add salt and pepper to taste, and then set dressing aside.
  5. Arrange salad jars by layering dressing on the bottom of jars, followed by tomatoes, chicken, cucumber, pasta, olives, more tomatoes, red onion, feta cheese and butter lettuce on top. Once
  6. done, secure lids on tops of jars.
  7. If you are enjoying immediately, shake jar to distribute dressing. *If making ahead of time, please note that this salad can be refrigerated for a couple days. When ready to eat, shake jar to distribute dressing before serving. Enjoy straight from the jar or transfer to a bowl and enjoy!
  8. For more depth of flavor pour a very small amount of dressing onto individual salad components (onion, cucumber, etc.) and allow to marinate a bit prior to assembling. I always do this and it really gives it a much more intense flavor!
  9. Store extra dressing in the refrigerator for up to one week.

Recipe and photography by Lunches and Littles

Read – Tomatoes All Day Long

Print