Classic Mason Jar Greek Salad
This classic Mason Jar Greek Salad is a vibrant, make-ahead meal featuring crisp vegetables, briny olives, creamy feta, and a tangy red wine vinaigrette, perfectly layered to stay fresh for days.
For 3 servings
Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined and emulsified.
Prepare vegetables: Dice the cucumber into ½-inch pieces. Halve the cherry tomatoes. Thinly slice the red onion. Rinse and drain the canned chickpeas. Pit and halve the Kalamata olives if not already pitted. Chop the romaine lettuce into bite-sized pieces.
Layer the dressing: Divide the prepared dressing evenly among three 32-ounce (1-liter) wide-mouth mason jars, pouring about 2 tablespoons into the bottom of each jar.
Layer the hard vegetables: Carefully layer the diced cucumber first, followed by the halved cherry tomatoes, directly on top of the dressing in each jar. These moisture-rich vegetables create a barrier.
Layer the proteins and aromatics: Next, add an even layer of rinsed chickpeas, followed by the thinly sliced red onion, and then the Kalamata olives.
Layer the cheese: Distribute the crumbled feta cheese evenly over the olive layer in each jar.
Top with greens: Fill the remaining space in each jar with the chopped romaine lettuce, gently pressing down to fit as much as possible without crushing.
Seal and store: Securely screw on the lids of the mason jars. Store upright in the refrigerator for up to 5 days.
Serve: When ready to eat, shake the jar vigorously to distribute the dressing and ingredients. Pour the salad into a bowl or eat directly from the jar.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Wide-Mouth Jars: Use wide-mouth mason jars for easier layering and serving. 32-ounce (1-liter) jars are ideal for a single serving meal.
- 2Layering is Key: Always start with the dressing, followed by hard, non-absorbent vegetables (like cucumber, bell peppers, carrots), then grains/beans, proteins, and finally delicate greens on top.
- 3Dry Your Greens: Ensure your romaine lettuce is thoroughly washed and dried before adding it to the jar. Excess moisture can lead to premature wilting.
- 4Customization: Feel free to add other sturdy vegetables like bell peppers or roasted red peppers, or even grilled chicken for added protein.
Adapt it for your goals.
Protein Boost
Add grilled chicken breast, canned tuna, or hard-boiled eggs for a more substantial meal.
Veggie PowerVeggie Power
Incorporate bell peppers (red, yellow, or green), artichoke hearts, or sun-dried tomatoes for extra flavor and nutrients.
Grain InclusionGrain Inclusion
Layer cooked quinoa or farro above the chickpeas for a heartier, more filling salad.
Why this is on our healthy list.
Rich in Antioxidants
Cherry tomatoes and Kalamata olives are packed with antioxidants like lycopene and polyphenols, which help protect cells from damage.
Gut-Friendly Fiber
Chickpeas and romaine lettuce provide dietary fiber, supporting digestive health and promoting a feeling of fullness.
Healthy Fats
Olive oil and olives contribute monounsaturated fats, known for their heart-healthy benefits and ability to aid in nutrient absorption.
Frequently asked questions
When properly layered, this Greek salad can last for up to 5 days in the refrigerator.
