Summer salad jars

    35 min

    These summer salad jars are a clever way to create salads for a picnic - and they look like mini works of art, too.


    Hertfordshire, England, UK
    2 people made this

    Serves: 6 

    • 1 aubergine, sliced into rounds
    • 1 courgette, sliced into rounds
    • 1 yellow pepper, seeded
    • 2 red peppers, seeded
    • 5 tablespoons extra virgin olive oil
    • 1 teaspoon dried Italian seasoning
    • 1 teaspoon red wine vinegar
    • 1 clove garlic, crushed
    • 1 tablespoon boiling water
    • 1 small bunch flat leaf parsley, leaves only
    • 60g baby spinach
    • 150g (5 oz) goat's cheese, cubed
    • 485g ready-to-eat roast chicken breast fillets, sliced
    • 3 tablespoons pine nuts, toasted

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the grill to high. Put the aubergine, courgette and peppers (reserve 1/2 red pepper for the dressing) into a large bowl and drizzle with 3 tablespoons olive oil. Season with Italian seasoning. Toss well then lay half in a single layer on a grill tray. Grill for 4 to 5 minutes each side until just tender and starting to colour. Set aside in a bowl. Repeat with the remaining vegetables.
    2. Mix 1 tablespoon oil with the vinegar and garlic. Toss through the hot vegetables and season. Allow to cool.
    3. Put the red pepper half in a blender with the rest of the oil and 1 tablespoon boiling water. Blitz to make a dressing. Season, adding extra vinegar to taste.
    4. Assemble the salads in clear jars. Start with the dressing then layer the leaves, vegetables, goat's cheese, chicken and pine nuts. Seal jars. Shake to mix.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    This was delicious and very impressive. I produced these jars at a party in the park, everyone was blown away by how easy it was to produce a substantial summer meal with minimum fuss. I have made lots more. Italian with Mozzarella, beef tomatoes and olives. Ceasar Salad and a chicken with peaches and mango. Anything goes and they stay fresh for days. Just making a blue cheese dressing to do a pear and walnut one.  -  21 Jul 2014