
These chopped Italian salad jars are packed with salami, cheese, crisp vegetables, and a creamy lemon-Dijon dressing. Layered in the right order, they stay fresh and crunchy until you shake and serve. They're ideal for lunch prep, picnics, or an easy no-cook meal.
In a small bowl, whisk together the yogurt, mayonnaise, extra-virgin olive oil, Dijon mustard, finely grated garlic, honey, lemon zest and juice, and dried oregano until smooth and creamy.
Divide the dressing between 2 large leak-proof containers. Layer in the salami, cheese, olives, cucumber, cherry tomatoes, red onion, bell pepper, chopped lettuce, and croutons, keeping the lettuce and croutons on top so they stay crisp. Chill until ready to serve.
Just before eating, seal the containers tightly and shake well until the dressing coats the salad evenly. Serve immediately.
For the best texture, keep the croutons and lettuce furthest from the dressing until serving. Mozzarella pearls can be used instead of provolone, and turkey slices can replace salami for a lighter version. Store chilled for up to 1 day and shake only when ready to eat.





