1. To make the dressing, grab a glass jar and add the extra virgin olive oil, balsamic vinegar, lemon juice, honey, grated shallot, and grated garlic. Secure the lid tightly and shake vigorously until everything is combined. Taste and season with chili flakes, kosher salt, and black pepper to your liking.
2. Now, it’s time to layer the jars. You will need 4 (16-ounce) glass jars. Start with the bottom layer by adding the sunflower seeds followed by the thinly sliced bell peppers. Distribute these evenly among the jars.
3. Next, pour about 1/4 of the dressing into each jar. This will help the layers stay fresh and flavorful. Then, add the cubed feta cheese on top of the dressing, followed by the halved cherry tomatoes, chopped cucumbers, and pitted kalamata olives.
4. Carefully add the cooked orzo pasta on top of the olives, ensuring that it’s evenly distributed.
5. Now it's time for the herbs! Sprinkle the chopped fresh basil and oregano over the orzo. Then, add the mixed chopped dill and basil for an aromatic finish.
6. Next, add a generous dollop of hummus on top. This adds creaminess and enhances the flavor.
7. Finally, top each jar with a good handful of fresh arugula. This not only adds color but also provides a peppery bite to the salad.
8. Once all the layers are complete, seal each jar tightly with its lid. These jars can be stored in the fridge for up to 3 days, allowing the flavors to meld beautifully.
9. When you're ready to enjoy, simply pour the contents of a jar into a bowl. Squeeze a bit of fresh lemon juice over the top and season with additional salt if desired. Enjoy this refreshing meal!
