Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1 tsp Minced Garlic
  • 1/2 tsp Salt (Kosher or Sea)
  • 1/4 tsp Black Pepper, freshly ground
  • 1 large Red Bell Pepper, finely diced
  • 1 large Cucumber (English or Persian), peeled, seeded, and diced
  • 1 (14 oz) can Canned Artichoke Hearts, drained and chopped
  • 1/2 cup Kalamata Olives, pitted and halved
  • 4 oz Feta Cheese, crumbled or cubed
  • 1 cup Cooked Chickpeas (Optional), rinsed and thoroughly drained
  • 1 medium Cauliflower Head, trimmed, cut into florets
  • 1/4 cup Fresh Parsley, finely chopped

Instructions:

  1. Prepare the Cauliflower Rice: Wash and dry the cauliflower florets thoroughly. Pulse them in batches in a food processor until they resemble coarse grains of rice (do not over-process into a paste). Set aside in a dry bowl and toss with the chopped fresh parsley.
  2. Chop Ingredients: Dice all bell peppers, cucumbers, and artichoke hearts. Halve the olives and drain the chickpeas (if using). Ensure all prepared ingredients are as dry as possible to prevent premature wilting.
  3. Whisk the Dressing: In a small bowl, combine all vinaigrette ingredients (olive oil, lemon juice, vinegar, oregano, garlic, salt, pepper). Whisk vigorously until slightly emulsified. Taste and adjust seasoning.
  4. Layer 1 (The Dressing): Divide the prepared vinaigrette evenly among the four wide-mouth 1-Quart size Mason jars. Pour it directly into the bottom of each jar.
  5. Layer 2 (The Hard, Non-Absorbent Barrier): Add the sturdy vegetables that can sit directly in the dressing. Divide the artichoke hearts and diced bell peppers evenly into the jars, pressing down gently to form a solid barrier above the dressing.
  6. Layer 3 (The Fillers and Flavour Bombs): Layer the remaining robust components. Add the chickpeas, olives, and diced cucumber.
  7. Layer 4 (The Soft/Aromatic Layer): Carefully add the crumbled feta cheese. This acts as a protective barrier for the dry topping.
  8. Layer 5 (The Dry Topper): Top each jar with the reserved, parsley-mixed cauliflower rice. Fill the jar right up to the rim to maximize freshness.
  9. Seal and Store: Screw the lids on tightly. Store the jars upright in the refrigerator for up to 4 days.
  10. Serve: When ready to eat, simply shake the jar vigorously (with the lid still on) to distribute the dressing and mix the ingredients, or tip the contents out into a large bowl.