Greek Mason Jar Salad

 

Greek Mason Jar Salad

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In a small bowl whisk the lemon and vinegar together. Slowly whisk in the oil then the garlic, parsley and oregano plus Divide the dressing among 3 quart-sized mason jars, spooning it into the bottom. Build the salads in layers, dividing evenly amongst the three jars. Begin by making the Greek salad dressing by placing all of the ingredients into a mason jar, food processor, or blender. Next, shake, process, or blend until the mixture is combined.

Then chill in the refrigerator until ready to use. To make the salad first place 2 Tablespoons of the salad dressing at the bottom of each Mason jar. Divide salad ingredients among the three mason jars in the order listed to optimize freshness. To each jar, add 1/2 cup whole cherry tomatoes, 2 tablespoons diced red onion, 1/3 cup cucumber slices, 1/3 cup chopped bell pepper, 3 ounces chicken, 1 1/2 cups chopped romaine, 1 ounce feta cheese, 3 black olives and 1 pepperoncini. Salads like this delicious Italian-Style Chopped Salad, with lettuce, chopped tomatoes, beans, cheese, and deli meat, would fit perfectly in a few pint-sized Mason jars for a few days — as long as the Italian dressing is kept separate in another container.

Image zoom. Christina. While any type of salad certainly works here, classic Greek salad — loaded with tomatoes, cucumbers, salty kalamata olives, and creamy feta — is particularly suited for getting packed in a jar. To each jar, add in about 2 tablespoons feta cheese, 1/4 cup chickpeas, 2 tablespoons roasted peppers, cucumbers and olives, a handful of fresh sliced tomatoes, some pickled red onions and fresh herbs. Top that with 2 to 3 tablespoons of cooked orzo (or more if you’d like!).

Cover the jar and stick it in the fridge. Add Greek dressing ingredients to a measuring cup and whisk well to combine. Divide dressing among large mason jars. Add salad ingredients into each jar: cherry tomatoes, diced onions, cucumbers, bell peppers, Kalamata olives and feta cheese.

Put the lid on and refrigerate for up to 5 days. Each mason jar salad is filled with cucumber, tomato, kalamata olives, feta, chicken and a light greek vinaigrette for the ultimate bite! Looking for more Greek chicken recipes? Try my Greek Chicken Lettuce Wraps with Tzatziki Sauce or my Greek.

Step 1 Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Layer ingredients in large mason jars in the following order: dressing, cucumbers, tomatoes, olives, feta, quinoa, chicken, lettuce.

To serve, pour the salad into a bowl or shake well and eat directly from the jar. Adjust amounts to taste and according to how many salads you are preparing.

List of related literature:

Make the Dressing: Pour the oil, vinegar, oregano, salt, pepper, and lemon juice into a mason jar.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

For our Greek salad, we aimed a little higher: We wanted a salad with crisp ingredients and bold flavors, highlighted by briny kalamata olives and tangy feta, all blended together with a brighttasting dressing infused with fresh herbs.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Note: A full batch of Greek Vinaigrette is more than you will need for this recipe, but it will keep for up to 2 weeks in the refrigerator and is wonderful to have on hand for easy salads.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Brine-cured olives are sold either in plastic deli containers in the refrigerated section or in jars in the pickle aisle.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

note: Try taking this salad to go in mason jars!

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
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WHY THIS RECIPE WORKS: Most Greek salads consist of iceberg lettuce, chunks of green pepper, and a few pale wedges of tomato, all sparsely dotted with olives and cubes of feta.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
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Put all the ingredients except the tuna, lemon juice, liquid from the preserved lemons, and olive oil into the pan and mix them together well.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
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Meanwhile, combine the artichoke stem pieces, onion, oil, salt, sugar, butter, and water in a stainless steel saucepan and bring to a boil.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
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Most versions of Greek salad consist of iceberg lettuce, chunks of green pepper, and a few pale wedges of tomato, sparsely dotted with cubes of feta and garnished with one forlorn olive of questionable heritage.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

You can keep this dressing in your fridge for two weeks and use it over many different salads or as a dipping sauce for crusty bread.

“The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High” by Editors of High Times Magazine, Elise McDonough, Sara Remington
from The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High
by Editors of High Times Magazine, Elise McDonough, Sara Remington
Chronicle Books LLC, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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44 comments

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  • The jars look beautiful. However I would like ideas to have a different salad everyday. I get bored eating thx same thing 5 days a week.

  • Great salads. However the potato and soybeans are not good for people who have inflammation issues. I would omit them and use something different that does not cause people to get sick. Please look at the nutrition information on what you put in your salads before saying they are healthy.

  • Question! Don’t the things in the bottom of the jar get all soggy? How can they last four days marinating in dressing? Just wondering…

  • Do you have the Nutritional information for your meals anywhere listed? I’m very excited to begin making these mason jar meals. They look so Nutritiuos and Yummy to the Tummy Meals. I’m so excited about your beautiful new cookbook. God Bless You so very much for all your creative compassionate culinary delights. What a Beautiful New Daughter. Love your channel so very much, Tamson from Kentucky ��

  • Omg I’m so excited to try this out with warmer weather coming I don’t want to be I jus do have tha itch for it……so if I make all at once I’ll b off the hook for thinkg abt lunches at least…ty pls do more of these viv

  • Looks delicious! I am hungry now!! Thank you for sharing the recipe!:) I always look in Pinterest, it is my 1st time watching a video about the jar salad! Yum!!

  • Greek salad is NOT made with romaine. It is made with head lettuce. Don’t know why people have changed it. Doesn’t taste the same. Great video though!

  • This is NOT healthy if you’re using Honey in your dressing, Eggs, Ham, Cooked Bacon, Tuna. Animals are NOT food.

    Terrified Pigs being Slaughtered:
    https://www.youtube.com/watch?v=tQ7ELpy2M2E

    When you buy eggs know that thousands of male chicks are abused and ground alive. Eggs are a Chickens Period!
    https://www.youtube.com/watch?v=ssOEJpBQErc

    Goat Cheese?
    Thousands of baby male goats are slaughtered when they are about a week old. Female goats are taken from their mothers and kept in pens so that YOU can eat your Goat Cheese. Again…. ANIMALS are not our FOOD.

    This can all be made 100% Vegan.

  • She’s secretly a lettuce hater..!!
    “l love red sangria lettuce ���� l Eat it by itself. for me lettuce is the star and the rest is fillers

  • why would anyone do this? do you use a 2 foot long fork to get it out or do you dump it out and only the top layer of stuff falls out? i just make a smoothie so i can drink all that boring stuff right away before i get to the good stuff

  • Is it ok to leave it in plastic container those that is micro wavable?

    Side qn is oats fattening? I eat it every morning monday to thursday.

  • I would like all of these cut with dark, leafy greens. Beautiful but for me there’s just way too much density of ingredients as they. I’d probably make them in jars half the size as that size could easily feed 3

  • The soybeans have a lot of lectin which are not good for you. I would use Nappa cabbage. Soybeans cause inflammation. Otherwise the asian salad looks great.

  • Do you really eat that whole jar of salad? Wow that is a huge lunch! I do 16 oz jars and I get so full. I make those salads but yours were a little different so I will give it a try.

  • I have watched SO many mason jar lunch prep videos and I must say that I am impressed with how well thought out yours is. I love that it is so clearly organized with just the right amount of details but still short and simple. I particularly appreciate your thoughtfulness in showing the 4 day old salad and final product poured onto a plate. Most videos just show part 1 of How To, but yours is thorough and SO WELL DONE! This was such a perfectly made Video and you have really honed your video making skills. Thank you for all of your efforts and sharing these with the world!

  • We love salad and you could do this for dinner on those nights when everyone has an appointment but still wants a quick dinner. (especially when mom has an appointment and won’t be home to cook at dinner time!!!:) God bless.

  • Jen your recipe videos are my favorite….especially because EVERY SINGLE ONE I have ever made of yours has tasted fantastic!  Honestly, you should compile all your favorite recipes shared on YouTube and write a book because you are really a chef at heart.  I take mason jars to work a lot and will definitely make this one (minus the olives; maybe I could sub tiny slices of cornichon pickles though?).

  • I made these recently and in truth, Im not a huge salad fan so I totally failed at eating them all in 5 days:( I ate my last one at the 2 week mark and it was still fresh! Has to be the mason jar method keeping all the air out! Thanks Jen

  • My husband and I just made these salads tonight to have for lunches but they are so good we had to have one right away. Really delicious ��

  • I have more of your videos added to my favorites than any YouTuber. I’ve tried so many of your recipes, and my family loves all of them. Thank you for that! Here’s another for my collection:)

  • thank you for sharing this! I was going to take a couple kinds of salads without the dressing on them for my vacation but I think I’ll do this instead!

  • Hi Jen! Have you ever thought about doing a live video on YouTube or Instagram??

    My coworkers make fun of me for my mason jar salads. They are just secretly jealous!

  • Thank you so much for this great idea. Until i get mason jars i went ahead and used a set of food storage containers i had. Not as tall and narrow but it worked and my fam loves grabbing a salad when they’re hungry. So so easy and good!

  • I made this salad this past week following your directions! Was a big hit with my family! Everyone loved them! I’m sure we will be making these a lot this summer! Thank you so much, Jen; for another great recipe and presentation!

  • I m happy seeing people making healthy foods and support a different lifestyle.Especially when use products from my country.funny think i m from kalamata and most of the families there like mine we own olives and oil of course.thanks for the trust and sharing.

  • YUM!!! I will definitely try this. I LOVE Greek Salad. Have you seen “Domestic Geek” channel? She has a lot of mason jar recipes for salads too. Love your lace top! So pretty!! TFS

  • “The Domestic Geek” you crack me up with your upbeat attitude. You’d make one eat even what they don’t like to eat. I like your recipes very much. I just don’t like the mix of fruits and veges in a meal due to fermentation. Otherwise, you are doing great with your COLORFUL and ATTRACTIVE presentations. I like that your kitchen is clean as well. Good job, girl!

  • I love to put lettuce in mason jars, but haven’t made an actual salad yet. We use our food saver to suck out all the air and I’ve actually had lettuce still good up to 10 days.

  • I wrote down your recipe and I will be making these the next  time I make it to the store.Thank you for all that you do for all of us…)

  • Omgoodness, my husband loves greek salad. I’m going to try this for him. As I’m vegetarian, I was thinking I could substitute legumes for the chicken. Not sure if tofu would do well in the jars but going to give it a try. Stay blessed Jen.

  • I wonder how do you eat those salads out of the jar? I have made some of these and they taste fantastic but always have to pour them into a plate

  • My husband and I made these tonight!! Can’t wait to have them for lunch! Was looking for low carb ideas for his lunch!! Thank you so much!!!������

  • Oooh, I want to try this! I don’t like tomatoes or olives�� I’ll have to sub some other veggies. But that dressing sounds sooo good! Also, love your top and cardigan!

  • Love it. I wonder if a southwest version of this method would work with roasted corn and black beans and your homemade ranch dressing?

  • The link for these 4 written recipes on your site no longer works. Would love to have access to it as I just came across this video and love all these ideas! Is there anywhere else I could find it?

  • Looks easy and so good! I will be trying this soon!! What a easy healthy meal to have ready when I’m busy running around with my little kids. Lunch is the hardest meal to make time for.

  • My daughter loves to do salads in a jar & overnight oats. I will have her watch your video & subscribe:)  Also, I found plastic mason jar lids at Target. They are not as pretty but serve the purpose and I can put them in the dishwasher without them rusting. Love your videos & your happy, positive personality.

  • hi from Dearborn Detroit area I wish u could just sit me down and say this is how u keep your house clean now do it BTW absolutely love your videos and yeah hey where is the trader joes in Westland they have the cheese I absolutely love its smoked gouda. and by the way if ur OK with it there is a store in Dearborn that sells veggies that are going bad and we find that even though it stinks its Dearborn’s best kept secret!

  • I have recently embarked on a gluten free lifestyle and have tried the strawberry one and green bean chickpea one. Quite delicious! Cant wait to try the others!

  • That LOOKS good.But salads need their space man! Gotta be able to toss it all up and the be able to get more that on ingredient on the fork when you start eating.People are obsessed with Mason jars these days.He he

  • Yum! I’ve been wanting to give this a try for years. And now I think I finally will. This has so many of my favorite things in it. Thank you!

  • I really struggle with grabbing fast food way too often during this week because I wait too long to eat lunch and then I’m starving and don’t care! Planning ahead like this would be great for my budget and health!

  • Thank you so much for sharing this with us…..I eat salads almost daily at my busy work clinic and this will be so helpful and easier!! Can I ask what Romain Lettuce you use? I’m struggling with getting my lettuce all dried out and then sometimes its all wet by the time I eat it for lunch. Do you have any suggestions? I do have a salad spinner but sometimes It does not even get all the water out. LOL and its time consuming lol Thank you!!!

  • Hi, Jen! Love your channel, it’s very couraging and uplifting. I’m going to use this recipe in jars when we start traveling in our caravan this summer, nice to have ready made food for the first days. I’m a christian, too, and I really love when you share your faith. Love and greetings from Iceland.