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Greek Salad Jar
Fresh veggies and tangy feta layered in a portable jar for easy, vibrant eating. A Greek classic, ready to go.
- Prepare two 1 L mason jars by thoroughly cleaning and drying.
- Large dice cucumber and peppers, julienne onion and dice feta to try and match size of vegetables. Mix gently in a bowl then transfer to jars equally.
- Finely slice oregano and add to jars, add in lemon juice.
- Prepare pickling liquid by placing water, sugar, salt and vinegar in a pot a bring to a boil.
- Allow to cool for 5 mins then split the liquid evenly between jars. Allow to fully cool, place lids on jars and refrigerate for 24 hours.
- To make salad, combine to taste liquid from jars with olive oil. Mix in bowl with freshly cut lettuce, cherry tomatoes and desired amount of pickled veg and cheese.
