Ingredients
3tbspred wine vinegar
¼tspsalt
pinchblack pepper
¼tsporegano,dried
1tsphoney
5tbspolive oil
¼mediumred onion,thinly sliced
1cupcherry tomatoes,halved
½largeEnglish cucumber,sliced
1bell pepper,(yellow or orange) cut into ½ inch pieces
¾cupblack ripe olives
½cupfeta,(4 oz), crumbled
4smallhandfuls fresh baby spinach,or other dark leafy greens of choice
4pita bread rounds,halved, to serve, optional
Preparation
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 desired.
Divide the dressing between 4 pint jars.
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.
Secure the lids and refrigerate for up to 2 days. Store and transport the salads upright so the dressing stays on the bottom.
Empty the salads into bowls and toss with the dressing. Serve with pita bread.
