Greek Salad Jar by @themodernnonna

15 min

1 serving

🥒

120 g

Cucumber

🍅

150 g

Cherry tomatoes

🫒

35 g

Kalamata olives

🧅

40 g

Red onion

🫘

170 g

Chickpeas

🥬

45 g

Lettuce

🧀

50 g

Cheese

🫒

7.5 ml

Olive oil

🍇

15 ml

White balsamic vinegar

🍯

30 ml

Honey Dijon mustard

🥣

60 g

Greek yogurt

🧂

0.5 g

Salt

  1. Soak
    • red onion
    • hot water

    Soak the diced red onion in hot water for 5 minutes to soften its sharp flavor.

  2. Drain
    • canned chickpeas

    Drain and rinse the canned chickpeas thoroughly in a colander.

  3. Whisk
    • olive oil
    • white balsamic vinegar

    Whisk the olive oil and white balsamic vinegar together in a small bowl.

  4. Stir
    • honey Dijon mustard
    • Greek yogurt

    Stir the honey Dijon mustard and Greek yogurt into the dressing until smooth.

  5. Season
    • salt

    Season the dressing with the salt and stir to combine.

  6. Divide

    Divide the dressing between 2 salad jars, placing it in the bottom of each jar.

  7. Layer
    • canned chickpeas
    • Kalamata olives

    Layer the drained chickpeas and Kalamata olives over the dressing in each jar.

  8. Add
    • cucumber
    • cherry tomatoes

    Add the diced cucumber and cherry tomatoes as the next layers.

  9. Drain
    • red onion
    • Cherry tomatoes

    Drain the soaked red onion and layer it over the tomatoes.

  10. Add
    • feta cheese
    • lettuce

    Add the cubed feta cheese, then top each jar with finely chopped lettuce.

  11. Refrigerate

    Seal the jars and refrigerate; shake a jar well before serving to coat the salad with dressing.

Greek Salad Jar by @themodernnonna

15 min

1 serving

🥒

120 g

Cucumber

🍅

150 g

Cherry tomatoes

🫒

35 g

Kalamata olives

🧅

40 g

Red onion

🫘

170 g

Chickpeas

🥬

45 g

Lettuce

🧀

50 g

Cheese

🫒

7.5 ml

Olive oil

🍇

15 ml

White balsamic vinegar

🍯

30 ml

Honey Dijon mustard

🥣

60 g

Greek yogurt

🧂

0.5 g

Salt

Preparation Steps

  1. Step 1/11

    Soak the diced red onion in hot water for 5 minutes to soften its sharp flavor.

    🧅red onion
    💧hot water
    🥣small bowl
    🥄measuring cups

  2. Step 2/11

    Drain and rinse the canned chickpeas thoroughly in a colander.

    🫘canned chickpeas
    🧺colander

  3. Step 3/11

    Whisk the olive oil and white balsamic vinegar together in a small bowl.

    🫒olive oil
    🍇white balsamic vinegar
    🥣small bowl
    🥄measuring spoons
    🥄spoon

  4. Step 4/11

    Stir the honey Dijon mustard and Greek yogurt into the dressing until smooth.

    🍯honey Dijon mustard
    🥣Greek yogurt
    🥣small bowl
    🥄measuring spoons
    🥄measuring cups
    🥄spoon

  5. Step 5/11

    Season the dressing with the salt and stir to combine.

    🧂salt
    🥣small bowl
    🥄spoon

  6. Step 6/11

    Divide the dressing between 2 salad jars, placing it in the bottom of each jar.

    🫙salad jar
    🥄spoon

  7. Step 7/11

    Layer the drained chickpeas and Kalamata olives over the dressing in each jar.

    🫘canned chickpeas
    🫒Kalamata olives
    🫙salad jar
    🥄measuring cups
    🥄spoon

  8. Step 8/11

    Add the diced cucumber and cherry tomatoes as the next layers.

    🥒cucumber
    🍅cherry tomatoes
    🫙salad jar
    🥄measuring cups

  9. Step 9/11

    Drain the soaked red onion and layer it over the tomatoes.

    🧅red onion
    🫙salad jar
    🧺colander

  10. Step 10/11

    Add the cubed feta cheese, then top each jar with finely chopped lettuce.

    🧀feta cheese
    🥬lettuce
    🫙salad jar
    🥄measuring cups

  11. Step 11/11

    Seal the jars and refrigerate; shake a jar well before serving to coat the salad with dressing.

    🫙salad jar

Composition

Ingredients

Types

Vegetables, Fruit, Condiments, Leafy greens, Oils, Vinegars, Dairy, Seasonings

Ingredients

Cucumber, Cherry tomatoes, Kalamata olives, Red onion, Chickpeas, Lettuce, Cheese, Olive oil, White balsamic vinegar, Honey Dijon mustard, Greek yogurt, Salt

Notes

Cucumber (diced), Red onion (diced, soaked in hot water), Chickpeas (organic, canned), Lettuce (finely chopped), Cheese (cubed, cheese of choice), Olive oil (for the dressing), White balsamic vinegar (for the dressing), Honey Dijon mustard (for the dressing), Greek yogurt (for the dressing), Salt (for the dressing)

Allergens

Mustard, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Pescatarian, Mediterranean diet

Calories

306 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 34g, Dietary fiber: 9g, Total fat: 13g, Saturated fat: 5g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.1mg, Potassium: 525mg, Sodium: 520mg

Vitamins

Vitamin A: 130µg, Vitamin C: 18mg, Vitamin K: 70µg, Folate: 105µg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

salad jar, mixing bowl, small bowl, knife, cutting board, measuring cups, measuring spoons, spoon, colander

Appliances

to inform

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Meal prep, Picnic

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crunchy, Creamy, Crisp, Juicy

Flavors

Tangy, Savory, Salty, Sweet, Fresh, Briny

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 32°C / 90°F for more than 1 hour), fridge : 3 days (Store in sealed salad jars,Keep at or below 4°C / 40°F,Keep dressing at the bottom and lettuce at the top), freezer : 0 min (Not recommended because fresh vegetables, lettuce, yogurt, and cheese lose texture after freezing)