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–+ servings
Greek mason jar salad layered with cucumber, tomatoes, red onion, olives, chickpeas, feta and romaine lettuce
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Greek Mason Jar Salad

A layered Greek mason jar salad that stays crisp for days. Cucumber, cherry tomatoes, kalamata olives, feta, and a zippy red wine vinaigrette make the perfect make-ahead lunch.
Course Salad
Cuisine Greek
Keyword greek mason jar salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 jars

Ingredients

For the Greek Dressing

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper

For the Salad

  • 1 ½ cups English cucumber diced
  • 1 ½ cups cherry tomatoes halved
  • ½ cup red onion diced
  • 1 red bell pepper diced
  • ½ cup kalamata olives pitted and halved
  • 1 can (15 oz) chickpeas drained and rinsed
  • ¾ cup feta cheese crumbled
  • 6 cups romaine lettuce chopped
  • 2 cups cooked chicken or 2 cans drained tuna optional

Instructions

Make the Dressing

  • In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing comes together.

Layer the Jars

  • Divide the dressing among 4 quart-size mason jars, about 2 tablespoons in each. This bottom layer keeps the greens from going soggy.
  • Layer the sturdy vegetables on top of the dressing: cucumber first, then cherry tomatoes, red onion, bell pepper, and kalamata olives.
  • Add the chickpeas, then the optional chicken or tuna, dividing evenly among the jars.
  • Crumble the feta over the wet layers so it stays crumbly and creamy.
  • Pack the chopped romaine on top, all the way to the rim, so the greens stay dry until serving.

Store and Serve

  • Seal the lids tightly and store the jars upright in the refrigerator for up to 4 to 5 days.
  • When ready to eat, shake the jar well to coat everything in the dressing. Tip into a bowl and toss, or eat straight from the jar.

Notes

  • Use quart-size wide-mouth jars. They make layering and pouring out much easier.
  • Dry the lettuce well. Spin or pat the romaine dry before layering so it stays crisp all week.
  • Tzatziki swap. Trade the vinaigrette for a yogurt-cucumber tzatziki when you want a creamy version.
  • Add a grain. A scoop of cooked farro or orzo above the veggies turns it into a heartier grain bowl.
  • Eat protein jars first. If you add tuna or chicken, enjoy those within 3 days.