Mason Jar Salad Recipe
This colourful Mason Jar Salad combines crisp vegetables, chickpeas, Kalamata olives, creamy feta and fresh romaine with a tangy homemade Greek-style dressing. Easy to layer and make ahead, it is a delicious choice for healthy lunches, meal prep or a light side dish.
Equipment
- 1 Sharp Knife
- 1 Chopping Board
- 1 Small Mixing Bowl
- 1 Spoon Or Small Whisk
- 1 Six 32-Ounce Mason Jars
- 1 Measuring Cups and Spoons –
Ingredients
For The Salad
- 3 cups diced English cucumber
- About 1⅞ cups chopped cherry tomatoes
- 1½ yellow or green bell peppers
- 1½ medium red onions
- ¾ cup sliced Kalamata olives
- 1½ cans chickpeas - about 23¼ ounces total
- 3 heads romaine lettuce - about 9 cups chopped
- 6 tablespoons crumbled feta cheese
- 6 quart-sized or 32-ounce Mason jars with lids
For The Greek-Style Dressing
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- 6 tablespoons red wine vinegar
- 1½ garlic cloves - finely minced
- 1½ tablespoons honey Dijon mustard
- ½ cup olive oil
- Salt - to taste
- Black pepper - to taste
Instructions
Step 1: Make The Dressing
- Add the oregano, basil, red wine vinegar, minced garlic and honey Dijon mustard to a small mixing bowl.
- Slowly add the olive oil while whisking until well combined.
- Season lightly with salt and black pepper.
- Taste and adjust the seasoning if needed.
Step 2: Prepare The Vegetables
- Dice the cucumber into bite-sized pieces.
- Halve or chop the cherry tomatoes.
- Dice the bell peppers and red onions.
- Drain the Kalamata olives and slice if necessary.
- Drain and rinse the chickpeas thoroughly.
- Chop the romaine lettuce.
- Dry all the vegetables and lettuce thoroughly before assembling.
Step 3: Add The Dressing First
- Arrange the six clean Mason jars on your work surface.
- Divide the dressing evenly between the jars, using roughly 3 tablespoons per jar.
- Keep the dressing at the bottom and the lettuce at the top.
Step 4: Build The Layers
- Add the cucumber to each jar.
- Follow with the red onion and bell pepper.
- Add the chickpeas and Kalamata olives.
- Add the chopped tomatoes.
- Sprinkle over the feta cheese.
- Finish with the chopped romaine lettuce.
Step 5: Seal And Refrigerate
- Wipe the jar rims if necessary.
- Secure the lids tightly.
- Store the jars upright in the refrigerator.
- Keep refrigerated until ready to serve.
- For best quality, consume within 5 days.
Step 6: Serve
- Remove one Mason Jar Salad from the refrigerator.
- Turn the jar upside down over a serving bowl.
- Allow the ingredients to fall into the bowl.
- Gently toss until the dressing coats the salad.
- Taste and adjust the seasoning if needed.
- Serve immediately while the vegetables and lettuce remain crisp.
Notes
- 🥗 Layer Carefully: Keep the dressing at the bottom and the romaine lettuce at the top to help prevent the salad from becoming soggy.
- 💧 Dry Ingredients Well: Thoroughly dry the vegetables and lettuce after washing to maintain the best texture and freshness.
- 🫘 Drain Chickpeas: Drain and rinse the chickpeas well before adding them to prevent excess liquid from watering down the salad.
- 🧂 Season Lightly: Go easy on the salt because the Kalamata olives and feta already provide plenty of savoury flavour.
- 🫙 Use Airtight Jars: Choose clean, secure jars with tight-fitting lids to keep your Mason Jar Salad fresh during refrigeration.
- ❄️ Keep Refrigerated: Store the prepared salads upright in the refrigerator and enjoy within five days for the best quality.
- 🔄 Toss Before Serving: Turn the jar into a bowl and toss everything together just before eating so the dressing coats all the ingredients evenly