SALADS

Mediterranean White Bean Salad Jars with Red Wine Vinaigrette 

Mediterranean White Bean Salad Jars with Red Wine Vinaigrette 

Mediterranean White Bean Salad Jars with Red Wine Vinaigrette 

Servings

2

servings

In case you haven’t noticed, I’m obsessed with salad jars. They are a great way to prep meals ahead of time while keeping ingredients fresh and crisp. Here’s a step-by-step guide on how to make them:

WHAT YOU’LL NEED:
– Mason jars (quart-size works best for leafy salads, and pint size works best for grain salads)
– Salad dressing
– Uniformly cut ingredients

LAYERING ORDER FOR A PERFECT SALAD JAR:
– Dressing Start with 2-3 tablespoons of dressing at the bottom.
– Hard Vegetables or Beans (to act as a barrier between the dressing and the softer ingredients) Carrots, fennel, celery or beans are my favorites
– Softer Veggies such as cucumbers, tomatoes etc. 
– Grains & Proteins such as quinoa, chicken, or hard-boiled eggs.
– Cheese & Nuts such as Feta, shredded cheese, almonds, walnuts, or sunflower seeds.
– Leafy Greens  such as Spinach, arugula, romaine, or kale (keep them on top to stay crisp).

ADDITIONAL TIPS:
– Leave a little room at the top for shaking.
– Store upright in the fridge for up to 5 days.
– Shake right before eating then pour into a bowl.


While choosing a favorite salad is like choosing a favorite child, these Mediterranean White Bean Salad Jars with Red Wine Vinaigrette are definitely in my top ten! Follow the recipe below, or riff on it yourself using the above guide and I am certain you will be as obsessed with salad jars as I am!

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.