Farro, Feta & Mediterranean Vegetable Jar
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A make-ahead salad in a jar with farro, feta, fresh vegetables and arugula layered over Italian dressing. Pack five jars for easy lunches that keep up to 3 days in the fridge.
Ingredients
Salad
- 10 tbsp Italian dressing
- 1 quart halved cherry tomatoes
- 5 mini cucumbers sliced
- 1 red onion chopped
- 3 bell peppers chopped
- 1 1/4 cups cooked cooled farro
- 10 tbsp feta
- 5 cups baby arugula
Equipment
- 32-oz jars
- saucepan
- cutting board
- chef’s knife
Directions
- Prepare: Cook the farro following the package directions and chill it. Chop the vegetables, and make or buy Italian dressing.
- Assemble: Layer the dressing, tomatoes, cucumbers, onion, peppers, cooled farro, feta, and arugula. Close the jars and refrigerate.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Hold the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 534g | Calories: 267kcal | Carbohydrates: 36g | Protein: 9.2g | Fat: 12g | Saturated Fat: 3.6g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 539mg | Potassium: 920mg | Fiber: 6.4g | Sugar: 13g | Vitamin A: 2036IU | Vitamin C: 85mg | Calcium: 191mg | Iron: 2.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; peppers counted as green bell pepper, cooked cooled farro counted as cooked spelt (as farro). Brands and portions vary, so use it only as an approximation.