1/4 cupfreshly squeezed lemon juice(about 2 medium lemons)
1/2cupwhite balsamic vinegar
2tablespoonsmild honey
2/3cupextra-virgin olive oil
kosher salt and freshly ground black pepperto taste
1cupfeta cheesecrumbled
Salad:
1 poundorzo pasta
1 (16-ounce)bag baby greens, spinach, arugula, or romaine
5green onions, white and green partsthinly sliced
1cupcherry tomatoeshalved
1/2cuppitted kalamata olivescoarsely chopped
1cucumbercoarsely chopped with peel
1/2cupfeta cheesecrumbled
1tablespoondried oregano, or 2 tablespoons chopped fresh oregano leaves
Instructions
TO MAKE THE DRESSING: In a boel, whisk together the lemon juice, vinegar, honey, and olive oil; season with salt and pepper. Whisk in the feta. Cover and refrigerate until ready to use.
TO MAKE THE SALAD: In a large pot, cook the orzo in salted water according to the package directions. Drain and run cold water over the pasta to stop the cooking. Put the orzo in a large bowl and toss with 1/2 cup of the dressing, set aside.
In a small bowl, stir together the green onions, tomatoes, olives, and cucumber, set aside.
In a separate small bowl, stir together the 1/2 cup feta and the oregano, set aside.
TO ASSEMBLE THE LAYERS: Have 12 (1-pint) wide-mouth canning jars with lids ready.
Spoon 1/3 cup of the orzo into the bottom of each jar, and follow with 1 layer each of the following; 1/4 cup green onion-tomato-olive-cucumber mix, 2 teaspoons feta-oregano mix, and 1/2 cup packed greens. Spoon about 1 tablespoon of the dressing on top of each salad.
Top with lids and refrigerate until needed.
To serve, shake the jar to distribute the dressing.
Notes
The dressing and orzo can be prepared up to 1 day in advance and refrigerated. Assemble the salad in jars up to 6 hours before it is to be served. Keep it cold until serving time.