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Mason Jar Greek Salad

Mason Jar Greek Salad

Lunch
Prep Time
20min
Cook Time
0min
Servings
2
Calories
385
Chef's Note

For the best texture and flavor, keep the lettuce at the top of the jar away from the dressing until you're ready to eat. If you're preparing these salads more than a day in advance, consider adding a small piece of paper towel on top of the lettuce to absorb excess moisture and keep everything crisp. For added protein, you can include 2-3 ounces of grilled chicken or shrimp per serving.

Tags
quick
vegetarian
Greek
meal-prep
salad
no-cook
healthy
lunch
feta
Mediterranean
Ingredients

  • 2 cups romaine lettuce

  • 1/2 medium English cucumber

  • 1 cup cherry tomatoes

  • 1/2 medium red bell pepper

  • 1/4 cup red onion

  • 1/4 cup kalamata olives

  • 1/3 cup feta cheese

  • 1/2 cup chickpeas

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon dried oregano

  • 1 clove garlic

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon honey

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Prepare the dressing by mincing 1 clove of garlic and whisking it together with 3 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of Dijon mustard, 1/2 teaspoon of honey, 1 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl. Set aside to allow flavors to meld.

  • 2

    Wash and chop 2 cups of romaine lettuce into bite-sized pieces. Pat dry with paper towels to remove excess moisture.

  • 3

    Dice 1/2 medium English cucumber into 1/2-inch pieces.

  • 4

    Halve 1 cup of cherry tomatoes.

  • 5

    Dice 1/2 medium red bell pepper into small pieces.

  • 6

    Thinly slice 1/4 cup of red onion.

  • 7

    Drain and rinse 1/2 cup of chickpeas.

  • 8

    Drain 1/4 cup of kalamata olives and slice in half if desired.

  • 9

    Crumble 1/3 cup of feta cheese.

  • 10

    For assembly, use two wide-mouth pint-sized mason jars. Start by pouring half of the dressing into the bottom of each jar.

  • 11

    Layer ingredients in each jar in the following order (dividing equally): chickpeas, cucumber, bell pepper, tomatoes, red onion, olives, feta cheese, and finally the romaine lettuce on top.

  • 12

    Seal the jars tightly and refrigerate until ready to eat, up to 3 days.

  • 13

    When ready to eat, shake the jar well to distribute the dressing, then either eat directly from the jar or pour into a bowl.

Nutrition Information (per serving)
385
Calories
12g
Protein
24g
Carbs
28g
Fat
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