How to make a beautiful ‘dressed’ Picnic Salad Jar that doesn’t get soggy and tips out to perfection. Complete with recipe for a layered salad with pancetta and Feta and Balsamic-Lemon Dressing.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t lose this recipe… PIN it for later…
We’ve had Salad… Now comes the Picnic Salad Jar…
If you picnic and you love salad then you need a Picnic Salad Jar! Why? Because it is the perfect way to transport salad to a picnic, already ‘dressed’, but without becoming a soggy mess! There’s nothing worse than ‘flacid’ salad!
It’s something we’ve been doing at Gluten Free Alchemist for years… And it all started way back in 2015 (the original date the post was published) when I discovered just what a neat trick it was. Layered in the jar in the right order, the salad ‘elements’ can be stored to perfection… Ready to be tipped out, fresh and vibrant when the picnic destination is reached.
And for us… that is often the beach. Being lucky enough to live by the sea, there is a ready picnic spot right on the doorstep… Well, almost! If it’s windy (which is often the case), there’s shelter behind the groynes or a beach hut of friends. When it’s hot… The pebbles are there to laze and the sea invites a cooing dip. But a picnic or a barbecue deserves salad… and a picnic salad jar is the way to go…
The best Jar to build a layered salad…
But what is the best container for creating a Picnic Salad? I always use a large clear jar, because it is visually eye-catching and inviting. Plus… There’s something magical about being able to see the layers tipped over a bowl to drop in ordered self-mixing salad perfection.
Of course, it’s fine to make it in any container you have to hand… But, here’s a few things to consider when choosing a picnic salad jar…
- How big does the salad need to be? Make sure the jar is large enough for all the ingredients.
- Choose a jar which is air-tight… This not only ensures better freshness, but is super-important to avoid any leaking if the jar tips on its side during transportation.
- Will you need to chill the salad? If your picnic destination is more than 30 minutes away (…or there will be a delay before eating), you will likely need to store the jar in a cool bag or box. Make sure the jar fits!
- Check the opening of the jar is wide enough to shake out the salad without getting stuck!
Best jars and containers?
- Kilner Jars… I make mine in a glass clip-top 1 litre or 2 litre Kilner Jar (dependent on number of eaters)… But Kilners come in lots of sizes (and shapes). So, whether it’s a lunch salad for one or a family salad for 5+, you’re sure to find one that fits.
- Kilner Jar with separate dressing container… If you prefer to keep the dressing separate until the last minute, there’s even a 1 litre version with a dressing cup!
- Mason Jars… Very similar to Kilners, but with a metal screw top. Again, Mason Jars come in varying sizes from different manufacturers, so shop around for what you want.
- Standard airtight containers… Pick one with a good seal. I use either the Lock and Lock brand, or the Sistema containers as both feel secure. Just be sure to choose the size that’s right for you.
The order of layering a salad jar matters!
By this point, you may be thinking I’m a bit bonkers… This is a layered picnic salad and there are loads of them on the internet… right? So, what’s different about this one? And, is there a right way to layer a Picnic Salad Jar?
Actually, I think there is! This is no randomly layered salad… It is carefully considered. The order each ingredient drops into (and out of) the jar is absolutely dependent on its individual qualities. The absorbency, crispness, optimum eating texture as well as visual colour and contrast all matter. Science in a salad jar? You bet!
This salad is made to be the star of the picnic. When it’s tipped out, it should drop in order into the salad bowl… A colourful and vibrantly contrasting mix… The dressing gently drizzling and coating other ingredients as it falls, to make a freshly tossed, crisp, just-made salad.
How to layer a Salad Jar… The basic rules
So, what are the rules to picnic salad jar perfection? Think in reverse!
Keep the dressing as far away from the leaves as possible…
As much as they want to be together, the dressing gently caressing the soft, green leaves, it is important that they are not allowed to meet until the dinner date. There is nothing worse than soggy salad.
When you make a salad in a bowl, you normally start with leaves and end with dressing, usually tossing just before serving. A salad jar is no different, but is reversed… Dressing in first and leaves in last! And that means that that when it’s tipped out, it is exactly as a salad is expected to be.
The careful ordering should also ensure the two don’t meet during travel and thus the dressing won’t destroy the crispness of the leaves until ready to eat.
Store the picnic salad upright when transporting
To be absolutely certain the dressing and leaves stay apart, be sure that when transporting the salad, it remains upright.
What can be soaked in dressing?
Remember you are thinking upside-down… After the dressing, the next thing to go into a salad jar must be something which won’t soak up the dressing (since it sits in it). It’s also the thing that will top the salad, so should be head-turningly beautiful and vibrant.
I like to go cherry tomatoes next… of every colour. They can be placed either sliced or as whole tomatoes. Slicing means that tomato juice may mix a little with the dressing at the bottom of the jar. So, if you prefer your tomatoes ‘pure’, leave them uncut. Their naturally resistant skin will protect them from soaking up any of the dressing.
The next layer…
Dependent on the depth of the dressing in the jar, it’s wise to choose the next ingredient as one that is good with the dressing… but that won’t ‘soak it all up’. After all, when the salad is tipped out, the dressing needs to drizzle. Peppers, fennel, and other harder veg… Raw red onion, spring onion, carrots are good too.
But my favourite is a layer of Feta Cheese… Sharp, soft and crumbly. It’s perfect for taking on a little dressing (but not too much)… And its whiteness looks stunning under the bright red and yellow tomatoes when tipped into the bowl.
What else to put in a layered Salad Jar…
Beyond the lower layers and the leaves at the top, the rest of the picnic salad jar is up to you… Mix and match and contrast colours, flavours and textures. But always be thinking… ‘how will this taste and look when tipped out and served as a whole?’
The salad jar pictured has layers of walnuts, crispy fried pancetta, roasted baby peppers, red spring onions… all topped with mixed Florette Baby Leaf and Rocket salad leaves.
Whatever you choose, think…
- Nuts and seeds
- Cooked meat and fish
- Roasted and raw salad-style veg and squash
- Cheese
- Cooked beetroot or olives
- Beans and pulses
- Fresh herbs and spices
- Chopped and baby salad potatoes
- Even a layer of cooked rice, lentils, quinoa, buckwheat or pasta.
Be creative with colour and texture… One of the joys of eating is the surprise.
What’s the best dressing for a picnic salad?
For best visual effect and flavour when tipping out a salad jar, the dressing needs to be the type that is liquid enough to easily coat and dribble through the upturned layers, requiring minimal ‘tossing’ once in the serving dish. Oli and vinegar/citrus-based Vinaigrette dressings are perfect. Mayonnaise and thicker dairy/yoghurt dressings are not! But whatever you choose, remember to consider how it pairs with the overall flavours of the salad. There’s a lovely selection over at BBC Food, which may help inspire.
The dressing recipe used for my picnic salad jar (and the recipe I have shared below) is a slightly sharp, oregano-infused, lemon-balsamic dressing… It’s super-simple to make by just shaking the ingredients together in a jar. And it works well with most salads.
Ready to make a Picnic Salad Jar?
So that’s about it… All I can tell you off the top of my head about how to make the perfect Picnic Salad Jar… All you need is the weather and you’re set!
I have shared my own recipe below for the salad shown… Let me know if you make it, with a comment or a tag on social media! (Find me on Facebook, Instagram, Pinterest and Twitter).
Don’t fancy these ingredients? Remember, you can just make it to taste. Simply follow the tips and tricks above in the main post.
For other salad ideas, check out our dedicated Soups and Salads Index. And for everything else, the main Gluten Free Recipe Index will provide more inspiration than you could ever hope for…
Thanks (as always) for visiting our little corner of the internet.
Other Picnic inspiration at Gluten Free Alchemist…
Summer Picnic Salad Jar with Pancetta and Feta
Key equipment
- large sealable Kilner or Mason jar (to size required)
- chopping board
- sharp vegetable knife
- oven + hob
- small oven-proof dish
- kitchen tongs/fork
- kitchen paper
- salad bowl
Ingredients
- 60 g baby leaf salad approx weight
- ⅓ red onion (or red spring onion) – finely sliced (approx weight)
- 70 g baby peppers red, yellow and orange (I used super sweet chiquino peppers) (approx weight)
- 4 slices Italian pancetta (approx)
- 8 to 9 walnut halves (approx)
- 120 g Feta cheese cut into cubes (approx weight)
- 12 cherry tomatoes red and yellow (approx) – optionally cut in half
- a little olive oil to cook the veg
Instructions
Peppers
- Prepare the peppers by deseeding and cutting in half lengthways.
- Brush the base of a roasting dish with olive oil and add the peppers, very lightly brushing with any oil that remains on the brush.
- Roast in the oven at 200 C/400 F/Gas 6 for 20 to 30 minutes, turning occasionally until soft, with edges beginning to brown. Set aside.
Roast the Walnuts
- While the peppers are roasting, place the walnut halves in an oven-proof dish and toast in the oven for about 10 minutes, turning occasionally to make sure they do not burn. Set aside.
Fry the Pancetta
- Fry the pancetta slices in a frying pan with a dash of hot olive oil. When just starting to brown, remove from the oil.
- Place on kitchen paper to soak up any excess oil as they cool. The pancetta will go crispy.
- Once cold, break into pieces about 2 inches/5 cm long.
Prepare the Salad Dressing
- Prepare the salad dressing using the separate recipe below.
To assemble the salad:
- It is important to assemble the ingredients in an order that will prevent leaves and other ingredients from going soggy before ready to eat. (see main blog post for tips)
- I assembled my jar as follows (the order in which the ingredients were put in the jar from bottom to top) : a little balsamic-lemon salad dressing; cherry tomatoes; cubed Feta cheese; toasted walnut halves; crispy fried Pancetta; roasted baby peppers; finely sliced red onion/red spring onion; salad leaves.
- Seal the jar by closing the lid.
- Be sure to keep the jar upright when transporting. Do NOT shake.
- When ready to eat, turn the jar over completely and tip the contents as they fall, into a salad bowl (the leave may need a little help)… And Yay! You have layered fresh dressed salad.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Balsamic-Lemon Dressing
Key equipment
- small tight-seal jar/container
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice freshly squeezed
- large pinch sea salt I used smoked sea salt
- good grind fresh black pepper
- ½ tsp dried oregano or ½ tablespoon fresh chopped oregano
Instructions
- Measure all the ingredients into a jar or small container with a sealable lid.
- Shake vigorously until mixed.
- Add to salad and toss.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
What a great idea!! Thanks for sharing at the what’s for dinner party. Hope your week is fantastic!
Thank you so much Helen. You’re welcome x
I’d completely forgotten about your salad in a jar. It looks absolutely stunning. Now I’m desperate for a picnic opportunity to try it out. Assuming summer will be back with us at some point.
Thanks Choclette. Fingers crossed for some more sunshine xx
This is crazy smart, I can’t believe I’ve never thought of it!
Thanks Chloe. Super-simple, but works so well xx
I am extremely impressed along with your writing abilities, Thanks for this great share.
Beautiful – thank you so much for entering your recipe into Simple and in Season. Pinned and the round up is up, Ren
Beautiful – thank you so much for entering your recipe into Simple and in Season. Pinned and the round up is up, Ren
Thanks Ren. You're welcome x
Kate you area marvel. I've seen many salads in a jar and haven't really got it, but I really do with this one. The tomatoes macerating in the salad dressing and then being tossed with all those delicious ingredients with the salad greens at the bottom – pure genius.
Like Helen, I use glass jars for storage and always have.
Thank you Choclette. The idea of just eating the salad out of the jar didn't quite make sense to me either….. But this definitely made sense in my head and when I actually tried it, I was so excited!!!
I have to admit to not being convinced by salad in jars but now you've explained the logic of the layering I can certainly see the appeal. It looks lovely and colourful, thanks for sharing with Credit Crunch Munch 🙂
Thanks Jen. Trust me….. this one worked! But I do know what you mean….. I think it would have been very difficult to actually eat the salad out of the jar!
This is a great idea – I increasingly store stuff in jars rather than plastic too these days. Lovely photos too!
Awwww… thanks Helen. I agree, I am increasingly a fan of jars!
This is an awesome salad, thank you so much for entering it into #CreditCrunchMunch;-)
Thanks Camilla. You're welcome!
This is genius! What a great idea 🙂
Thank you Kate! And thanks for popping over x
This is such a good idea. I love anything in a jar and this is fantastic for summer time salads. I love the combos in this one. K x #recipeoftheweek
Thank you so much. There is such a fantastic variety of textures and flavours here, yet they did seem to work together really well!
WOw, wow, wow, the concept, the photography, the food-gorgeous: sunshine in a jar! Thanks for linking up to #tastytuesdays x
Thank you so much Vicki! I really appreciate your positive comments!!!
Oooo I love this! And I love the fact that you like jars too! I wrote about my obsession not long ago! I adore salads but at the moment on the GAPS diet I can't have any raw vegetables…I really really miss them but if I could have them I would be making this for lunch today!!
Thanks Vicki. Jars are great aren't they?! I had a little smile when I saw your post and though 'yeah… I get it!'
No raw veg either? You poor thing!!
Your Italian genes are calling you! I really struggle in the summer in the UK too but I go back to Italy very often. I really love your salad in a jar, looks so fresh and so delicious. So perfect for a healthy pic-nic.
Thank you Alida. I think you may be right….. My husband doesn't get it, but I think his family have a generational history of being North Europeans! But what we lack in warmth, I definitely try to make up for with flavours and colours from the South!
Oh my goodness, that salad is perfect for picnics! It's so fresh and is actually one of my favorites. 🙂 The jar detailing just makes it even more perfect.
I actually love cold weather. Hahahah
We should switch anytime it starts getting cold where you live, the sun is always out by my place.
Vegetarian Courtesy
Thanks Adi. Oh to be somewhere where the sun always shines! But I guess if that was the case, I'd still be complaining that I needed the cold occasionally too!!
What a fabulous idea, I love it. I'm with you on the climate, every January I insist we should emigrate to somewhere warmer! #recipeoftheweek
Thanks Julie. If only we had more predictable summers I would be happier!!
That is an absolutely brilliant idea, you've really inspired me. It will keep everything intact/less squashed whilst being portable. Perfect! #recipeoftheweek
Thank you Kate!
that looks so pretty and so wonderfully portable – I really love the advice about layering it in the right order – had wondered at you having the leaves on top.
Thanks Johanna. The layering was really important to getting a salad that was fresh. My first thought was to do a salad you could eat out of the jar, but then I decided that salads are meant to be 'spread out' a bit, so this seemed to be the solution.
I love this and am so STEALING it. Thanks for sharing and for inspiring.
Ha ha! You're welcome Shaheen……. Have fun with it!!
This looks amazing! I've always thought these were meant to be eaten out the jar but I love the idea of it all being layered in order so you can just tip it out. Such beautiful colours too. Thanks for sharing on #freefromfridays
Thanks Emma. You're welcome. It worked brilliantly and the colours were picked for summer!
I used to think salads in mason jars were invented by a food stylist desperate to do something new on a book shoot. But I have come full circle now and admit that it is a damned good idea – your salad looks delicious and portable – rain or shine. Thanks for linking with #CookBlogShare
Thanks Lucy. I know what you mean! When I first saw them I thought 'pretty but difficult to eat'! But turning it on its head and tipping it out seems so logical…… And it tipped out so perfectly. I moved nothing for the photos!!