Jar Salads: My Modified Greek Salad

Teressa P.

My Greek Inspired Jar Salad

I love a simple salad and as I said in a previous article, Greek and Caprese salads are my top summer favorites with chicken Caesar and corn and black bean, and tuna niçoise tying for 3rd.

It’s nothing like whipping up a quick Greek-inspired salad when I need a fresh, filling meal. The salty, fermented fixings are extremely satisfying. I use the term inspired because I’m not Greek and I put my twist on 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, green, stuffed olives, and multi-colored baby peppers. If I add pasta or grains I prefer orzo or quinoa.

You can use store-bought balsamic vinegar dressing, but I think homemade is best.

My dressing is simple and I make it in a small jar.

Tee’s Garlicky Greek Inspired Salad

This recipe makes 2 small or 1 medium jar salads

Eco-friendly or recycle remix: 2 jelly sized jars and 1.5 spaghetti sauce jars

Garlicky Greek inspired dressing

  • 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 of finely chopped garlic

1. Put everything in one of the jars, cover with 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 of quinoa
  • ½ cup diced tri-color baby peppers
  • ½ cup cherry tomatoes (plain or tri-colored), sliced in half
  • ½ cup or 1 whole organic English or regular 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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Philadelphia, PA

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