Recipe courtesy of Siba Mtongana
Show: Siba's Table
Print
Total:
20 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Jarred Salad:
  • 1 baby cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 80 grams pitted green olives
  • 80 grams pitted Kalamata olives
  • 200 grams feta cheese, cubed
Mediterranean Dressing:
  • 1/2 cup red wine vinegar
  • 6 tablespoons olive oil
  • 2 teaspoons fresh basil leaves
  • 2 teaspoons fresh oregano leaves
  • 2 teaspoons fresh parsley leaves
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic
  • 1 tablespoon finely chopped onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon whole-grain mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Directions

For the salad: Divide the cucumbers between two pint jars. Then layer with the red onions, green olives, Kalamata olives and feta.

For the dressing: In a blender, combine the vinegar, oil, basil, oregano, parsley, thyme, garlic, onions, Dijon and whole-grain mustard, pepper, salt and sugar. Blend until fully pureed, with no lumps and the herbs having merged into the mixture.

Pour 1/4 cup of the dressing into each jar (reserve the remainder for another use). Close the jars with a lid, and chill until ready to serve.

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