my greek Inspired Salad in a jar
I like a simple salad and as I said in a previous post, Greek and caprese salads are my summer favorites with chicken Caesar and corn and black beans, and tuna nicoise in 3rd.
There’s nothing quite like making a quick Greek-inspired salad when I need a fresh, hearty meal. Salted and fermented fixings are extremely satisfying. I use the term inspired because I’m not Greek and I bring my twist to this traditional salad.
My version has all the basics: grape or multi-colored tomatoes, red onions, Kalamata olives, and feta cheese. However, I add fresh garlic, stuffed green olives and small multicolored peppers. If I add pasta or cereal, I prefer orzo or quinoa.
You can use a store-bought balsamic vinaigrette, but I think homemade is best.
My dressing is simple and I prepare it in a small jar.
Tee’s Greek-Inspired Garlic Salad
This recipe makes 2 small salads or 1 medium in a pot
Ecological or recycled remix: 2 jars of jelly and 1.5 jars of spaghetti sauce.
Garlic Greek inspired Pad
- 4 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon dry Italian seasoning
- A pinch of salt to taste
- A pinch of pepper to taste
- 1 clove garlic finely chopped
1. Put everything in one of the jars, cover with a lid, close tightly and shake vigorously.
2. Pour half into the 2nd jar
Salad ingredients
Layer the following organic ingredients in the same jar as the dressing
- ½ cup cooked orzo or ¼ cup quinoa
- ½ cup small tricolor bell peppers, diced
- ½ cup cherry tomatoes (plain or tricolor), halved
- ½ cup or 1 whole or regular English cucumber (seeded) chopped
- 1 tablespoon red onion, chopped
- 1/4 cup crumbled feta
- 1/4 cup Kalamata olives, pitted and halved
- 1/3 cup green olives, pitted and halved
- 1/3 cup marinated artichoke hearts (optional)
