Name: Mason Jar Greek Salads
Prep time: 20 min
Yield: 4 servings
Ingredients: 0.5 cup Extra virgin olive oil; 0.25 cup Fresh lemon juice; 1 tsp Dried oregano; 1 tsp Honey; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 cup English cucumber, diced; 1 cup Cherry tomatoes, halved; 1 cup Chickpeas, canned and rinsed; 0.5 cup Kalamata olives, pitted; 0.25 cup Red onion, thinly sliced; 0.5 cup Feta cheese, crumbled; 4 cups Romaine lettuce, chopped

"Bring the bold flavors of the Mediterranean to your weekday lunch with these vibrant Mason jar salads. By layering the dressing at the bottom and the greens at the top, you ensure a crisp, crunchy meal that stays fresh for up to five days in the refrigerator."

Ingredients

Qty	Item
0.5 cup 120 ml	Extra virgin olive oil
0.25 cup 60 ml	Fresh lemon juice
1 tsp 5 g	Dried oregano
1 tsp 5 ml	Honey
0.5 tsp 2.5 g	Sea salt
0.25 tsp 1.25 g	Black pepper
1 cup 150 g	English cucumber, diced
1 cup 150 g	Cherry tomatoes, halved
1 cup 165 g	Chickpeas, canned and rinsed
0.5 cup 65 g	Kalamata olives, pitted
0.25 cup 40 g	Red onion, thinly sliced
0.5 cup 75 g	Feta cheese, crumbled
4 cups 180 g	Romaine lettuce, chopped

How to Make Mason Jar Greek Salads

In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, honey, salt, and black pepper until the dressing is emulsified.

Take four 32-ounce (quart-sized) Mason jars and divide the dressing equally among them, pouring about 3 tablespoons into the bottom of each jar.

Layer the diced cucumbers directly on top of the dressing. Following this, add a layer of halved cherry tomatoes.

Add the rinsed chickpeas and pitted Kalamata olives. These hearty ingredients can sit in the dressing without losing their texture.

Divide the sliced red onions and crumbled feta cheese between the jars.

Pack the remaining space in each jar with the chopped romaine lettuce, pressing down slightly to fit it all in while keeping the greens away from the wet ingredients.

Secure the lids tightly. When ready to eat, either shake the jar vigorously to coat everything in dressing or pour the contents into a large bowl and toss.

·
Always put the dressing in first to act as a barrier between the wet ingredients and the delicate lettuce.
·
Ensure your romaine lettuce is completely dry before packing to prevent wilting.
·
Use wide-mouth Mason jars as they are much easier to fill and empty.
·
If adding extra protein like grilled chicken or shrimp, place it between the chickpeas and the feta cheese.

Frequently Asked Questions

How long do these salads stay fresh in the fridge?

When properly layered, these Mason jar salads will stay fresh and crisp for up to 5 days.

Can I use a different type of lettuce?

Yes, but heartier greens like Romaine, kale, or spinach work best for meal prep as they don't wilt as easily as spring mix.

Do I need to store the jars upright?

Yes, it is crucial to keep them upright so the dressing stays at the bottom and doesn't touch the lettuce until you are ready to serve.

Can I add avocado to these jars?

Avocado tends to brown quickly. If you want to include it, it's best to add fresh avocado right before eating.

Video Tutorials

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