Greek Salad in a Jar

Greek Salad in a Jar

Summer is finally with us and so here’s a new series i’m calling Salad in a Jar.  

We’re starting with a classic Greek Salad.  I’m adding oil, lemon juice, oregano, mint and red onions to the jar followed by cucumber, olives and tomatoes and then it’s just a matter of continuing to stack, adding feta as I build up the layers. We finish with a final drizzle of oil and seasoning and then i’m making some crispy oven-roasted pitta to eat alongside it, adding any leftover ingredients to the roasting tray.

And once we give it a little shake we’re ready to take it with us wherever we go. Do let me know what salads you’d like to see me make in a jar this summer.

I measured many of the ingredients by heart here and of course it really all depends on what size jar you have!  I used a 1 litre Kilner Jar with a clip-top lid and rubber seal.

Ingredients for the salad

• Plenty of olive oil
• At least 4 teaspoons dried oregano
• The juice of one lemon
• Fresh coriander – finely chopped
• Fresh mint – finely chopped
• 1 whole cucumber – roughly chopped
• ½ red onion – chopped
• A mix of green and black olives
• 10 cherry tomatoes – halved
• 1 pepper – cut into cubes
• 1 x 120g block feta – cut into cubes
• Salt and pepper to taste

You will need 4 pitta breads. – cut into long triangles

Make sure your jar is clean and dry and then add a drizzle of olive oil into the bottom followed by 1 teaspoon of oregano and the juice of half a lemon.  Add a little salt and pepper.

Layer in a sprinkling of fresh coriander and fresh mint, then add a little chopped red onion.

Begin to layer up the main ingredients now, starting with the cucumber and then the tomatoes and then the olives followed by a layer of feta.  Then add a little more oil and seasoning and repeat this process as you fill up the jar.  

Finish with a final layer of feta and drizzle the top with oil and a sprinkle of oregano.  Seal the lid and set aside in the fridge whilst you make the crispy pitta. (You may not use all the ingredients but you can use them for roasting alongside the pitta.)

Pre-heat the oven to 180C / 360 F

Place the cut pitta triangles onto a roasting tray, season with salt, pepper and dried oregano and then throw on any leftover peppers or olives or red onion.  Drizzle well with oil and mix it all together.  Roast for 20 minutes or until the pitta is nice and crispy.  Set aside.

Shake up the jar of salad until everything is combined.  Open the lid, place a bowl on top and flip it upside down.  Release the jar and your salad is ready to eat!

For more salad recipes, check these out on Dom in the Kitchen!

Eat and of course, enjoy!