Greek Orzo Salad in a Jar
User Reviews
5
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Total Time
35 mins
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Servings
4 jars
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Course
Main Course
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Cuisine
Greek
Greek Orzo Salad in a Jar
Description
The recipe combines cooked orzo pasta with fresh vegetables and Mediterranean staples like feta cheese, chickpeas, kalamata olives, and pickled red onion to deliver varied textures and a balance of savory and bright flavors. The dressing, made from red wine vinegar, lemon juice, honey, dill, oregano, and garlic, is poured at the bottom of the jar to preserve freshness until ready to eat.
Layering the ingredients in a jar keeps the salad ingredients fresh and allows convenient portions suitable for lunch or picnics. The fresh herbs added on top contribute aromatic notes and visual appeal.
The salad can be assembled ahead and stored chilled for portable meals. Preparing the orzo and vegetables in advance aids quick assembly before serving.
Ingredients
dressing
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic finely minced or pressed, cloves
- 1/2 teaspoon dill weed
- 1/4 teaspoon oregano dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
salad in a jar
- 1 cup whole wheat orzo you can use leftovers, make it the night before, etc!, cooked
- 1/2 cup feta cheese crumbled
- 1 cup chickpeas
- 1/2 cup red peppers chopped, roasted
- 1/2 cup cucumber diced
- 1/2 cup kalamata olives sliced
- 1 cup grape tomatoes sliced
- 1/2 cup onion pickled
- herbs fresh, for garnish
Instructions
- Note: this salad will fit in four of these .5 liter weck jars!
dressing
- In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
salad in a jar
- If you haven't cooked the orzo yet, make it according to the directions on the package.
- Have your jars ready to go and have everything chopped and pepper before assembly. Makes it much easier!
- To build the salad, add 3 or 4 tablespoons of the dressing into the bottom of the jar. To each jar, add in about 2 tablespoons feta cheese, 1/4 cup chickpeas, 2 tablespoons roasted peppers, cucumbers and olives, a handful of fresh sliced tomatoes, some pickled red onions and fresh herbs. Top that with 2 to 3 tablespoons of cooked orzo (or more if you'd like!). Cover the jar and stick it in the fridge.
- When you're ready to eat, you can pour the salad over lettuce, or throw it in a bowl itself and go to town. Have salt and pepper on hand if you need it - I find this to have enough flavor az is!
User Reviews
Overall Rating
5
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