Tomato, Cucumber & Apricot Salad Jar

Tomato, Cucumber & Apricot Salad Jar


4 tbsp Serjella Extra Virgin Olive Oil

1 tsp balsamic vinegar

1 tsp lemon juice

½ cup chopped tomatoes

¼ cup chopped cucumbers

¼ cup dried apricots

¼ cup pistachio

½ cup baby spinach

Salt and pepper


  • Mix olive oil in a small bowl with balsamic vinegar and lemon juice. Whisk to combine.
  • Season with salt and black pepper.
  • Pour dressing into the bottom of a wide-mouth mason jar with a tight-fitting lid.
  • Add the tomato first then cucumbers, dried apricots, pistachio and finally baby spinach.
  • Close the jar tightly and refrigerate.

Tips for consuming salad jars:

  • You can store the salad jar in the fridge up to 5 days.
  • If there is any cheese, proteins, or soft fruits and vegetables, add them to the top of the jar the same day you plan to eat the salad.
  • When ready to eat, shake the jar well until the salad ingredients are mixed well with the dressing.
  • Remove the lid and pour the salad into a bowl. Toss gently with a fork until coated well with the dressing.

Enjoy it!

5 Minutes
1-2 People
serjella olive oil