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Annie Starke's Mediterranean Salad in a Jar

Mediterranean Salad in a Jar

byAnnie Starke
Total 30 mins, includes cooling time
Active 30 mins
Makes 8 servings
Special Equipment
eight 16-ounce (1-pint) mason jars, rinsed and ready to use
Special Equipment
eight 16-ounce (1-pint) mason jars, rinsed and ready to use
Ingredients
Salad
  • 4 cups cherry tomatoes, chopped
  • 1 large cucumber, peeled and diced
  • One 15-ounce can garbanzo beans (chickpeas), drained and rinsed
  • 8 ounces Greek feta, diced
  • 1/2 cup roughly chopped pistachios, shelled
  • 1/2 cup pitted green olives, roughly chopped
  • 1 large shallot, thinly sliced
  • 1 tablespoon drained capers
  • 1/2 tablespoon finely chopped fresh mint
  • 1/2 tablespoon finely chopped fresh dill
Dressing
  • 1/3 cup extra virgin olive oil
  • Zest and juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, crushed
  • Pinch sugar
  • Pinch flaky sea salt
  • Pinch freshly ground black pepper
    Directions
    1. For the salad: In a large bowl, combine the tomatoes, cucumber, garbanzo beans, feta, pistachios, olives, shallot, capers, mint, and dill and toss.
    2. For the dressing: In a small pitcher, combine the olive oil, lemon zest and juice, vinegar, garlic, sugar, salt, and pepper. Whisk until smooth and emulsified.
    3. To assemble the jars, spoon about 2 tablespoons of dressing into the bottom of each of eight 16-ounce (1-pint) mason jars. Fill each jar evenly with the salad mix. Screw the jar tops on and refrigerate until ready to serve.
    4. Before serving, gently shake the jars to mix the salad and dressing thoroughly. Chow down with forks.

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