Jarred Salad

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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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


  1. For the salad: Divide the cucumbers between two pint jars. Then layer with the red onions, green olives, Kalamata olives and feta.
  2. 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.
  3. 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.