Editor's note: Hey Serious Eaters, welcome to our new Lunch Box column. Each week, we'll come at you with a simple recipe designed to be made the night before and packed into a box lunch, ready to tote to work or school the next day.
Nothing puts a damper on a weekday afternoon quite like cracking open a container of disappointing lunch. Maybe last night's dinner leftovers became sad and wilted by the next day's lunchtime, or the grass always seems greener in the takeout container at your coworker's desk. Either way, unless there's a snack in your near future, your workday might be downhill from there.
The fail-safe trick to DIY lunch is making something fresh the night before that will remain appealing hours later. I love the freshness of Greek food, and the leftovers tend not to lose their luster. This Greek-inspired box lunch actually brightened significantly after hours in the fridge. The carrot salad and tzatziki were much more vibrant after the flavors came together, and continued to improve even two and three days later (I happily doubled the recipe and ate this two days in a row).
It's a lunch best eaten when everything is smooshed and mixed together, then scooped up with some pita. The flavors are crisp and refreshing enough that there's no need to reheat. No part of me was lusting after a hot lunch after devouring this at my desk.
Most important: this lunchbox is one you'll be excited to open. No need to trade for your friend's fluffernutter; the grass will be greenest at your desk.
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About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser