These Mediterranean White Bean Salad Jars are the kind of meal prep that makes you actually look forward to lunch. They’re yummy, protein-rich, and built to stay crisp and flavorful for days in the fridge.

Creamy white beans form the hearty base, soaking up a sharp, tangy red wine vinaigrette that gets better as it sits. Crisp cucumbers and juicy tomatoes provide freshness and bite, while olives and herbs add that salty, briny Mediterranean flavor no one can seem to get enough of.

Layered properly, these jars hold their texture beautifully. No soggy green sad desk lunch energy. Just shake, pour into a bowl, and you’ve got a fast, satisfying meal that tastes like it came from an upscale grocer in the best way.

How to layer these Mediterranean White Bean Salad Jars:

Pour 2½ tbsp of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: white beans, cucumber, cherry tomatoes, olives, feta and herbs. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving and pour into a shallow bowl for the best eating experience.

Mediterranean White Bean Salad Jars with Red Wine Vinaigrette 

Servings

2

servings

Ingredients

• 1 cup (165 g) canned white beans (cannellini or Great Northern beans), drained and rinsed

• 1 cup (135 g) diced English cucumber 

• 1 cup (150 g) halved cherry tomatoes

• 2 oz (57 g) sliced Kalamata olives

• 2 oz (57 g) feta cheese (preferably sheep’s milk), crumbled

• ½ cup (30 g) coarsely chopped fresh herbs (I’m using dill and parsley)

• Red Wine Vinaigrette (makes appx. 2/3 cup)

• 1½ tsp (10 g) honey

• 1 tsp (5 g) Dijon mustard

• 3 tbsp (45 ml) red wine vinegar 

• 6 tbsp (90 ml) extra virgin olive oil

• 1 garlic clove, grated using a Microplane grater

• ¼ tsp dried oregano

• Kosher salt

• Freshly ground black pepper

Directions

• Start by making the Red Wine Vinaigrette. Whisk together the honey, Dijon mustard, and red wine vinegar until dissolved. Slowly drizzle in the olive oil, whisking continuously. What works best for me is to whisk in a circular motion when drizzling in the oil, then switch to  a side-to-side whisking motion to integrate the oil into the dressing. It is okay to put the bottle down periodically, because you want to integrate all the oil into the dressing before adding more.  After whisking in all the oil, whisk in the grated garlic clove and oregano, then season with Kosher salt and black pepper to taste. 
  
• Pour 2½ tbsp (38 ml) of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: white beans, cucumber, cherry tomatoes, olives, feta and herbs. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving. 
   

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