If you prefer more greens in your salads, pack the salads in quart-sized jars and pack the top with more spinach or salad greens. The salads will even keep for two days (sometimes longer) in the refrigerator.
For the salad dressing:
- 3 tablespoons red wine vinegar
- 1/4 teaspoon salt
- Pinch black pepper
- 1/4 teaspoon dried oregano
- 1 teaspoon honey
- 5 tablespoons olive oil
For the salads:
- 1/4 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 large English cucumber, sliced
- 1 yellow or orange bell pepper, cut into 1/2-inch pieces
- 3/4 cup black ripe olives
- 1/2 cup (4 ounces) crumbled feta
- 4 small handfuls fresh baby spinach, or other dark leafy greens of choice
- 4 pita bread rounds, halved, to serve (optional)
- 4 pint-size canning jars with lids
1 Prepare the dressing: In a small bowl, whisk together the vinegar, salt, pepper, oregano and honey.
Gradually whisk in the oil. Taste, and add more salt and pepper if you like.
2 Divide the dressing between 4 pint jars.
3 Assemble the salads: Divide the onion between the four jars. (The onions will marinate in the dressing as the salads sit, which will keep them from overpowering the salad.)
Divide the tomatoes, cucumbers, peppers, olives and feta between the jars. Pack the remaining space with spinach, compressing the leaves slightly.
4 Secure the lids and refrigerate for up to 2 days. Store and transport the salads upright so the dressing stays on the bottom.
5 To serve: Empty the salads into bowls and toss with the dressing. Serve with pita bread.