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Mason Jar Greek Salad

The secret to a mason jar salad that doesn't wilt is all in the layering. Dressing goes in first, then sturdy vegetables, then delicate greens on top. When you're ready to eat, just shake the jar or dump it into a bowl. This Greek salad version keeps the cucumbers and peppers crisp, the feta creamy, and the dressing evenly distributed — no sad, soggy lettuce at the bottom.

Mason Jar Greek Salad — finished dish

Lunch · Back-to-School · No-Cook · Vegetarian • 15 min

Servings:
1 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • freshly ground black pepper
  • ½ cup cherry or grape tomatoes, halved
  • ½ cup English cucumber, quartered and sliced ½-inch thick
  • ¼ cup bell pepper (any color), diced
  • 2 tablespoons pitted Kalamata olives, halved
  • 2 tablespoons thinly sliced red onion
  • 3 tablespoons crumbled feta cheese
  • 1 cup chopped romaine hearts
  • 1 wide-mouth quart mason jar with lid

Steps

  1. Make the dressing in the bottom of the mason jar: combine olive oil, red wine vinegar, oregano, salt, and a few grinds of black pepper. Screw the lid on and shake until emulsified. Unscrew the lid.
  2. Layer the ingredients in this exact order (bottom to top): tomatoes, cucumbers, bell pepper, olives, red onion, feta cheese, and finally the romaine — loosely packed so it doesn't get crushed.
  3. Screw the lid on tightly and refrigerate until ready to pack. The salad will stay fresh for up to 3 days this way — the dressing stays at the bottom and the greens stay dry.
  4. To eat: shake the jar vigorously with the lid on to coat everything in dressing, then eat straight from the jar, or dump the contents into a bowl and toss. Add a fork and you're done.