Salads in a Jar: My Modified Greek Salad | Therese P.

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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)


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