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Classic Greek Salad

Equipment

  • Quart size jar

Ingredients

Makes one salad in a quart-size jar

  • 2 cups green of choice
  • 1/3 cup grape tomatoes ,cut in half
  • 2 large slices of red onion
  • 1 artichoke heart ,quartered
  • 2 tablespoons Kalamata olives
  • 2 tablespoons banana peppers
  • 1/2 cup chopped cooked chicken
  • 1/2 cup cucumbers ,cut into quarters
  • 2 tablespoons Greek dressing

For the Greek Vinaigrette

  • 1/2 cup olive oil
  • 1/2 teaspoon dried basil
  • 5 tablespoons red wine vinegar
  • 2 cloves garlic ,finely minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon Pink salt ,or more to taste
  • 1/2 teaspoon cracked black pepper ,or more to taste

Instructions

  • POUR the Greek dressing in the bottom of the jar. Next, add the cucumbers to the dressing. Keep layering your veggies in this order: tomatoes, onion slices, artichoke hearts, Kalamata olives, banana peppers.
  • POUR the Greek dressing in the bottom of the jar. Next, add the cucumbers to the dressing. Keep layering your veggies in this order: tomatoes, onion slices, artichoke hearts, Kalamata olives, banana peppers.
  • WHEN ready to eat, simply unscrew the lid and add the salad into a bowl and mix together until combined. Grab a fork and enjoy.

For the Greek Vinaigrette

  • WHEN ready to eat, simply unscrew the lid and add the salad into a bowl and mix together until combined. Grab a fork and enjoy.