Greek Salad

• servings: 4
• total time: 15mn

Ingredients

Dressing:

⅓ cup olive oil 60g

¼ cup lemon juice (1 lemon)

1 tsp Dijon mustard

½ tsp dried dill/oregano

⅛ tsp salt

black pepper

Layers:

1½ cups cherry tomatoes (halved) 240 g

3 Persian (mini) cucumbers (170g), peeled (some skin left on), sliced 5cm thick

425g chickpeas OR 1 cup shreded chicken

120g feta cheese (crumbled)

6 cups romaine lettuce (coarsely torn) OR baby spinach (1 bag)

¼ cup pitted kalamata olives, halved lengthwise

2 scallions (thinly sliced)

For serving:

4 pitas

Directions

Make the dressing: In one of the jars, whisk together all the dressing ingredients. Divide evenly by all other 3 jars.

Make the layers: Dividing evenly, layer the ingredients in the jars in this order: dressing, tomatoes, cucumbers, chickpeas, feta, lettuce, olives, and scallions.

Store in refrigerator until ready to serve.

Before serving, shake the jar to distribute the dressing and transfer to a salad bowl.

Feel free to spoon the salad into a warm pita or serve alongside warm pita.

Notes

"So easy So good", Kylie Sakaida