Greek Orzo Salad in a Jar

Step 1

Note: this salad will fit in four of these .5 liter weck jars!

Step 2

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!

Step 3

If you haven't cooked the orzo yet, make it according to the directions on the package.

Step 4

Have your jars ready to go and have everything chopped and pepper before assembly. Makes it much easier!

Step 5

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.

Step 6

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!