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I’ve always been obsessed with Greek Salad, especially because it’s almost always made very low carb!
I have for you a recipe for a real zippy Greek Salad Vinaigrette today, along with instructions on how you can make Greek Salad in a Jar, to have on hand for your lunches all week long!
How to Layer Jar Salads:
It’s important to keep in order the ingredients in a jar salad. If you just put them in there all mixed together already, they will spoil rather quickly. But putting them in a certain order in an airtight mason jar will prolong their awesomeness all week long!
First Layer: Dressing. The first thing you want to pour into the bottom of the jar is about 2 Tbsp of salad dressing. (See Greek Vinaigrette Salad Dressing recipe below. Save extras in a jar in the fridge for later.)
If you have chopped onions in your salad, you will want to put them in with the dressing, and let them get coated. This will keep the onion’s fumes from wilting all of the other veggies inside the jar. In this salad, I recommend adding a tablespoon or two of diced red onion.
Second Layer: Hearty veggies. Next you want your heartier vegetables, in this case, chopped tomatoes and sliced and chopped cucumbers.
Third Layer: Feta cheese and kalamata olives (Greek olives — make sure they no longer contain the pit!). You can also add some protein here if you desire.
Fourth layer: Delicate veggies. Ie a handful of leafy greens, as I did in this salad.
How to Eat a Jar Salad:
Just minutes before you intend to eat the salad, double check to make sure the lid is on extra tight!
Turn the jar upside-down, and allow the dressing to trickled down the jar, coating all of the ingredients as it goes.
Open the jar… you can either eat it straight from the jar, or pour it all out onto a plate or bowl.Print
1 1/4 cups extra virgin olive oil
1/2 cup red wine vinegar
2 tsp garlic powder
2 tsp dried oregano
2 tsp dried basil
1.5 tsp ground black pepper
1.5 tsp salt
1.5 tsp onion powder
1.5 tsp dried mustard powder
Combine all of the ingredients into a jar. Place lid over jar and seal tight. Shake until very well combined.
Store in jar with lid in refrigerator. Shake again before pouring.
You can use this immediately, but the longer it sits in the fridge, the better it tastes!