Summer salad jars recipe

Name: Summer salad jars
Yield: Serves 6
Ingredients: 2 red peppers; 1 yellow pepper; 1 courgette, sliced into round; 1 aubergine, sliced into rounds; 5tbsp extra-virgin olive oil; 1tsp dried Italian seasoning; 1tsp red wine vinegar, plus extra; 1 garlic clove, crushed; small bunch flat-leaf parsley, leaves only; 60g baby spinach; 150g (5oz) goat’s cheese, cubed; 485g ready-to-eat 4 roast chicken breast fillets, sliced; 3tbsp pine nuts, toasted

Jazz up your picnic or work packed lunches with these colourful summer salad jars: gorgeous layers of grilled chicken, peppers, courgette and aubergine in a garlic dressing. Shake the jars to distribute the vinaigrette just before eating.

See method

Serves 6
15mins to prepare and 20mins to cook
354 calories / serving

Gluten-free

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Tesco Red Peppers Each
This product's currently out of stock
Aldi Price Match
2 red peppers
Tesco Yellow Peppers Each
1 yellow pepper
£0.70
£0.70/each
Tesco Courgettes Loose
Aldi Price Match
1 courgette, sliced into round
£0.56
£2.78/kg
Tesco Aubergine Each
Aldi Price Match
1 aubergine, sliced into rounds
£0.95
£0.95/each
Tesco Extra Virgin Olive Oil 250Ml
5tbsp extra-virgin olive oil
£3.40
£13.60/litre
Schwartz garlic Italian Seasoning 43g
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1tsp dried Italian seasoning
£2.00
£46.51/kg
Tesco Red Wine Vinegar 350Ml
1tsp red wine vinegar, plus extra
£1.55
£4.43/litre
Tesco Garlic 4 Pack
Aldi Price Match
1 garlic clove, crushed
£0.87
£0.22/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
small bunch flat-leaf parsley, leaves only
£0.50
£16.67/kg
Tesco Baby Spinach 250G
60g baby spinach
£1.30
£5.20/kg
Chavroux Goat's Cheese Log 150G
150g (5oz) goat’s cheese, cubed
£2.70
£18.00/kg
Tesco British Chicken Breast Fillets 650G
485g ready-to-eat 4 roast chicken breast fillets, sliced
£4.90
£7.54/kg
Tesco Wholefoods Pine Nuts 100G
3tbsp pine nuts, toasted
£3.95
£39.50/kg

Method

Preheat the grill to high. Put the pepper, courgette and aubergine into a large bowl and drizzle with 3 tbsp oil. Add the Italian seasoning. Toss well then lay half in a single layer on a grill tray. Grill for 4-5 minutes each side until just tender and starting to colour. Set aside in a bowl. Repeat with the remaining veg.
Mix 1 tbsp oil with the vinegar and garlic. Toss through the hot vegetables and season. Allow to cool.
Put half the red pepper in a blender with the rest of the oil and 1 tbsp boiling water. Blitz to make a dressing. Season, adding extra vinegar.
Assemble the salads in clear jars. Start with the dressing then layer the leaves, veg, goat’s cheese, chicken and pine nuts. Seal jars. Shake to mix.