Jessica Bierman,  Main Dishes,  Recipes,  Veggies

Greek Mason Jar Salad

I started eating Mason Jar salads again at the start of the new year, but I have to admit it has been a little tough.  It has been so cold and rainy all I want to do is eat comfort food!  Now it’s March and the sun is starting to come out, and I am actually in the mood for salad.  Last time I showed you my Asian salad  This week I am sharing one of my favorites – Greek Salad.  This one isn’t difficult or anything, but it contains the most ingredients so it takes a little time to put together.  I love all these ingredients, but feel free to omit or add anything you like.

Start chopping your ingredients.  I like to buy the cherry tomatoes and cut them in half.

I also like to chop the cucumber instead of slicing it because I think it has a better crunch.  Normally I like to use the pickling cucumbers, but the ones at the store looked terrible.

Next are the red onions.  I think I was in some kind of daze when I did this because I like to have them in slices, not chopped.  Oh well.

Many of my salads include the sweet peppers because I love them!

I always like to add protein to my salads and garbanzo beans fit the style perfectly.  These are just canned beans.  Make sure to rinse them well and try to get that thin outer layer off of them.

Of course my favorite part of this salad is the cheese!  I buy blocks of feta and dice it into small chunks.

Last but not least I get my Kalamata olives, pepperoncini peppers and capers together.  These three ingredients are what really make this salad briny and delicious.  I seriously LOVE capers.

Now you start to layer.  I always use Quart Size Wide Mouth Mason Jars because I like a pretty big salad.  Normally I make my own salad dressing, and I have a great recipe for Greek Dressing, but I was in a hurry to make these (it was the same night as the Oscars!) so I cheated and used a store bought brand.

So, dressing first.  Then I add my beans, tomatoes, peppers, cucumbers, onion, olives, and I stack the cheese and peppers last.  Normally for a Greek Salad I would use romaine lettuce, but as I said before when I do Mason Jars I always use the Spinach and Spring Mix.  Stuff the lettuce until you cannot fit anymore, seal your jar, and you are finished!  I am Really Into This salad.  Let me know what you think!

 

I am a Texan living in California with my husband Mark, my best pup Ziggy, and our two cats Marilyn and Goldie. I love reading, cooking, binge-watching great tv shows and staying up too late talking to my friends.

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