I love this salad because it can be adapted to whatever veggies and herbs you have on hand.  I seem to always have the makings for Mediterranean food because that’s what I gravitate to when I’m looking for something satisfying and healthy to eat.  I like to make things like rice, orzo, quinoa or couscous and store them in the fridge to eat with meals during the week.

This salad would be yummy with roasted red peppers, jarred artichokes, sunflower seeds…. there are so many options!

They are a wonderful picnic idea, lunch at the office (or anywhere), even if you’re headed to beach for the day!!

You can prep all the veggies ahead of time and assemble the jars when you are ready.  That’s it!  Easy peasy lemon squeezy!!

Ingredients for Dressing:

• ⅓ cup (72 grams) olive oil
• ¼ cup (59 grams) red wine vinegar
• 2 tablespoons (30 grams) fresh lemon juice (extra juice for serving)
• 3 tablespoons (63 grams) honey
• 1 small shallot, minced
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon Aleppo pepper flakes

Salad Ingredients:

• 2 tablespoons (17 grams) pine nuts, toasted (optional)
• 1 can (15 oz.) of chickpeas, cooked and drained
• 1 large red bell pepper, cut into bite sized pieces 
• 8 ounces feta cheese, cubed
• 2 cups (300 grams) cherry tomatoes, halved
• 2 cups (approximately 300 grams) English cucumbers, cut into cubes
• 1½ cups (200 grams) pitted kalamata olives
• 2 cups (110 grams) cooked orzo
• ½ cup mixed herbs (chopped dill, mint and basil)
• 4 cups spring salad mix
• 4 – 16 oz. glass jars

Instructions:

1. Chop all of the veggies into bite sized pieces.  Season lightly with kosher salt and pepper if you would like.
2. Toast the pine nuts in a small nonstick pan over medium heat.  This only takes a couple of minutes.  Be sure to keep them moving in the pan so they don’t burn.  Set aside until ready to use.
3. Cook the chickpeas over medium heat for about five minutes.  Drain, rinse and set aside.
4. To make the salad dressing, place all the ingredients in a glass jar and shake vigorously until everything is mixed well.
5. Divide the dressing between the four jars. Pour the dressing into the bottom of the jars.  Now you will layer the pine nuts, tomatoes, cucumbers, olives, chickpeas, feta, orzo and the herbs. Top with the Spring salad mix and seal the jars (salads will keep for up to three days in the refrigerator).
6. To serve, pour the contents of the jar out into a bowl and squeeze lemon juice over top.  Enjoy!!

I hope you make this refreshing salad.  If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!!