Greek salad to go
Made with cherry tomatoes, feta cheese, cucumber and onion, enhanced with lemon-zest and juice flavored, basil and fresh oregano vinaigrette, garnished with fresh Basil leaves, the perfect healthy lunch meal!
|Prep time: 10 minutes|
|Cooking time: No cooking required|
|Servings or yield: 2|
|Difficulty level: Easy|
|2 x 750 ml Masson jars|
|1 cup cherry tomato halved, divided|
|1/2 English cucumber with peel spiraled or cut into julienne, divided|
|1 cup Feta cheese cubed, divided|
|1/2 spiraled or sliced onion, divided|
|For dressing (recipe for 1 jar)|
|1 1/4 cup Masson jar|
|3 tbsp. olive oil|
|Juice of fresh 1/2 lemon|
|1/4 tsp. lemon peels|
|3 fresh basil leaves, thinly sliced|
|Leaves 1 branch fresh oregano, sliced|
|Salt and pepper to taste|
For dressing, mix together all the ingredients and transfer to a small 1/4 cup Mason jar.
Prepare cucumber. We used a spiralizer, bit you can also cut cucumber into julienne. Prepare onion, we also use a spiralizer, but you can also slice it into julienne.
For salad, place 1/2 cup chopped cherry tomatoes in the bottom of each Mason jar, add 1/2 cup drained Feta cheese cube in each jar, half amount of cucumber in each jar, half the amount onion in each jar and fresh basil leaves.
Keep in the fridge until you are ready to taste. Serve in jar or bowl, add vinaigrette and enjoy.