Greek Mason Jar Salad
This Greek Mason Jar Salad is a crisp, colorful Mediterranean classic designed perfectly for meal prep. Layered the right way, it stays fresh for days—juicy tomatoes, crunchy cucumbers, briny olives, creamy feta, and a bright lemon-oregano dressing. Light, non-spicy, and ideal for lunches, travel, or quick dinners.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2 large jars or 4 small jars
Ingredients
Greek Dressing
3 tbsp extra-virgin olive oil
1½ tbsp fresh lemon juice or red wine vinegar
½ tsp dried oregano
¼ tsp Dijon mustard
Salt & black pepper, to taste
Salad Layers
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, sliced
½ cup chickpeas, drained & rinsed
½ cup bell pepper, diced (optional)
½ cup romaine or mixed greens
¼ cup feta cheese, cubed or crumbled
Instructions
1. Make the Dressing
Whisk olive oil, lemon juice, oregano, mustard (if using), salt, and pepper.
2. Assemble the Jars
Layer in this exact order to keep greens fresh:
Dressing
Tomatoes
Cucumbers
Red onion
Olives + chickpeas
Bell peppers
Leafy greens
Feta (top)
3. Seal & Store
Close jars tightly and refrigerate up to 4 days.
4. Serve
Shake well before eating or pour into a bowl.
Notes & Tips
Always keep dressing and juicy veggies at the bottom.
Dry greens completely before layering.
Use wide-mouth jars for easy eating.
Add pita chips or whole-grain bread on the side.
Frequently Asked Questions
Can I add protein?
Yes—grilled chicken, shrimp, tuna, or boiled eggs work perfectly.
Is this vegetarian?
Yes. For vegan, skip feta or use plant-based feta.
How long does it stay fresh?
Up to 4 days refrigerated if layered properly.
Nutritional Information
Calories: 320 kcal
Protein: 9 g
Carbohydrates: 18 g
Fat: 24 g
Fiber: 5 g