Greek salad to go

Salad to go

Gravity and greens: Consider this truth: Greens are best freshly dressed. No one likes a soggy salad. (Bill Hogan/Chicago Tribune)

Gravity keeps it all together. Apparently the fundamental force doesn't merely drop heavy things. It keeps the tides heaving, the planets orbiting and the stars smoldering. It can even improve salad.

Consider this truth: Greens are best freshly dressed. Any food scientist who has packed a pre-dressed salad knows the discouraging lunchtime results: sogginess.

Yet greens and dressing can coexist in the same clean and crisp container. The scientist requisitions a quart-sized, wide-mouthed Mason jar. She drops in oil and vinegar. She layers in olives and tomatoes and onion and peppers and feta and cucumber and — last of all — romaine. She twists and turns to her studies, secure in the knowledge that vinaigrette and vinaigree will not comingle.

Until lunchtime, when the hungry scientist grasps the jar and shakes it. Like gravity itself, pure genius. Right?

Greek salad to go

Prep: 25 minutes
Cook: 0
Serves: 1


2 tablespoons olive oil

1 tablespoon red wine vinegar

¼ teaspoon dried oregano

¼ teaspoon salt

1/8 teaspoon pepper

¼ cup (about 10) calamata olives, pitted

1 cup halved grape tomatoes

¼ cup chopped red onion

¼ cup chopped yellow bell pepper

½ cup small cubes mild feta cheese

½ cup chopped cucumber (quarter circles are a good look)

1 cup mixed greens (spinach, arugula, mint leaves and chopped romaine are good options)

Add ingredients to a 1-quart wide-mouth Mason jar, one at a time, in order. Seal and refrigerate. Keeps everything crisp for several days, so consider making a few lunches ahead of time.

At lunchtime, shake jar vigorously. Open and dig in.

Inspired by a recipe by Niki Lowry posted on The Daily Muse.

Leah Eskin is a Tribune Newspapers special contributor. Email her at

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