Pickled Cherry Tomato & Zucchini Jar Salad

Pickled Cherry Tomato & Zucchini Jar Salad

Serves: 4 (4 individual jars)
Prep Time: 20 minutes
Marinating Time: 30 minutes (or overnight for best flavor)

Ingredients
For the Quick Pickling Dressing
½ cup (120 ml) apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp dried oregano
½ tsp sea salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
For the Salad
2 cups cherry tomatoes, halved
2 medium zucchinis, ribboned or spiralized
1 cup cucumber, diced
½ small red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh parsley
2 tbsp chopped fresh basil
Optional Add-Ins
1 cup cooked chickpeas
1 cup cooked quinoa
Baby spinach or rocket (arugula)
Toasted sunflower seeds or pumpkin seeds
Instructions
1. Make the Pickling Dressing

In a bowl or measuring jug, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, garlic, oregano, salt, black pepper, and red pepper flakes until well combined.

2. Quick-Pickle the Vegetables

Add the cherry tomatoes, zucchini ribbons, red onion, and cucumber to a large bowl. Pour the dressing over the vegetables and toss gently. Let stand for 30 minutes, or refrigerate overnight for a deeper pickled flavor.

3. Assemble the Jar Salads

Divide the ingredients among four 500 ml (16 oz) mason jars in this order:

Pickling dressing and marinated vegetables
Chickpeas or quinoa (if using)
Kalamata olives
Feta cheese
Fresh parsley and basil
Baby spinach or rocket (if using)

Seal the jars tightly and refrigerate.

4. Serve

When ready to eat, shake the jar well to coat everything in the dressing, then pour into a bowl or enjoy straight from the jar.