Imagine a culinary masterpiece that's not just a salad, but a work of art nestled in a charming mason jar. The Individual Mason Jar Antipasto Kale Salad with Basil Vinaigrette is your ticket to a restaurant-quality lunch that's as Instagram-worthy as it is delicious. Perfect for meal preppers, health enthusiasts, and anyone who craves a vibrant, Italian-inspired dish that travels with you wherever you go!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups chopped kale
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumbers
- 1/2 cup black olives, pitted
- 1/2 cup salami, sliced
- 1/4 cup basil vinaigrette
Instructions
- Wash the kale thoroughly under cold running water, then pat dry completely with clean kitchen towels or paper towels.
- Remove the tough stems from the kale leaves and chop the leaves into bite-sized pieces, ensuring uniform size for even distribution in the mason jars.
- Wash and halve the cherry tomatoes, slicing them carefully to maintain their fresh appearance.
- Slice cucumbers into thin, uniform rounds using a sharp knife or mandoline slicer for consistent thickness.
- Drain and pat dry the pitted black olives to remove excess moisture that could make the salad soggy.
- Cut salami into thin, bite-sized strips that will layer nicely in the mason jars.
- Prepare the basil vinaigrette by whisking together fresh basil, olive oil, vinegar, salt, and pepper until well combined.
- Layer the mason jars strategically, starting with the basil vinaigrette at the bottom to prevent ingredients from becoming soggy.
- Add a layer of sliced salami directly on top of the vinaigrette to create a barrier between the dressing and other ingredients.
- Next, add a layer of cucumber slices for a crisp, fresh element.
- Follow with a layer of black olives, distributing them evenly across the jar.
- Add the halved cherry tomatoes, placing them carefully to create visual appeal.
- Top the layers with chopped kale, filling the jar almost to the top, leaving a small space for mixing.
- Seal the mason jars with tight-fitting lids and refrigerate until ready to serve.
- When ready to eat, shake the jar vigorously to distribute the vinaigrette and mix all ingredients thoroughly.
- Pour the contents into a bowl or plate, ensuring all layers are mixed and every ingredient is coated with the basil vinaigrette.
Tips
- Always layer your ingredients strategically: Start with dressing at the bottom, followed by hearty proteins or ingredients that won't get soggy.
- Use fresh, crisp vegetables and pat them completely dry to prevent wilting and maintain texture.
- Cut ingredients into uniform sizes for even distribution and a professional presentation.
- When preparing in advance, keep the jars refrigerated and consume within 2-3 days for optimal freshness.
- For best results, shake the jar vigorously just before serving to ensure the vinaigrette coats every ingredient perfectly.
- Experiment with different proteins like grilled chicken or tofu to customize the salad to your taste.
- Invest in high-quality, wide-mouth mason jars for easy layering and cleaning.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 25mg
