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Mason Jar Greek Salad - Fresh, Easy, and Perfect for Meal Prep

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the dressing: 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon honey (optional, balances acidity)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • For the salad: 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 4 cups chopped romaine or mixed greens
  • 1/4 cup fresh parsley or dill, chopped (optional but great)
  • Optional add-ins: cooked chickpeas, grilled chicken, quinoa, or farro

Method
 

  1. Make the dressing: In a small bowl or jar, whisk olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, honey, salt, and pepper. Taste and adjust acidity or salt as needed.
  2. Choose the right jars: Use 16-ounce (pint) mason jars for side salads or 24–32-ounce jars for meal-sized portions.
  3. Layer the dressing first: Pour 2–3 tablespoons of dressing into the bottom of each jar. This keeps the greens crisp.
  4. Add sturdy veggies: Next, layer cucumbers, bell peppers, and red onions. These can handle sitting in the dressing without getting mushy.
  5. Layer the juicy items: Add cherry tomatoes and olives. They add flavor and moisture but still hold up well.
  6. Add proteins or grains (optional): If using chickpeas, chicken, or grains, add them now. They act as a buffer before the greens.
  7. Add the cheese and herbs: Sprinkle in the crumbled feta and fresh parsley or dill. The herbs brighten everything up.
  8. Top with greens: Finish with romaine or mixed greens. Pack them lightly so they don’t compact and bruise.
  9. Seal and chill: Screw on the lids tightly and refrigerate. Jars keep well for up to 4 days.
  10. To serve: Shake the jar to coat, then pour into a bowl. If you’re eating on the go, shake well and eat straight from the jar with a fork.