Mini Greek Salad Jars

Mini Greek Salad Jars

Julia

These Mini Greek Salad Jars bring the vibrant flavors of the Mediterranean straight to your lunchbox in the most convenient way possible. Inspired by the classic Greek horiatiki salad, this portable version layers crisp cucumbers, juicy tomatoes, briny Kalamata olives, tangy feta cheese, and zesty red onions in individual mason jars, making them perfect for meal prep and grab-and-go lunches.

The beauty of this recipe lies in its simplicity and smart construction. By layering the dressing at the bottom and building up with heartier vegetables first, you ensure that delicate ingredients like lettuce stay crisp and fresh until you're ready to eat. When lunchtime arrives, simply shake the jar to distribute the homemade Greek vinaigrette throughout, and enjoy a restaurant-quality salad wherever you are.

Naturally gluten-free and packed with fresh vegetables, healthy fats, and protein from the feta cheese, these salad jars are as nutritious as they are delicious. The combination of crunchy vegetables, creamy cheese, and herbaceous dressing creates a satisfying meal that won't leave you feeling sluggish. Plus, the mason jar presentation makes these salads Instagram-worthy and perfect for bringing to the office or enjoying on a picnic.

Make a batch of four jars at the beginning of the week, and you'll have fresh, healthy lunches ready to go for days. The jars stay fresh in the refrigerator for up to 5 days, making this recipe a meal-prep champion that saves both time and money while keeping you on track with your healthy eating goals.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

15 minutes
None servings
385 calories
Fat 34.00g
Carbs 14.00g
Protein 9.00g

Ingredients

1/2 cupextra virgin olive oil
3 tbspred wine vinegar
2 tbspfresh lemon juice
1 tspdried oregano
2 clovesgarlic, minced
1/2 tspsalt
1/4 tspblack pepper, freshly ground
1 largeEnglish cucumber, diced into 1/2-inch cubes
2 cupscherry tomatoes, halved
1 largered bell pepper, diced
1/2 mediumred onion, thinly sliced
1 cupkalamata olives, pitted and halved
8 ozfeta cheese, crumbled
4 cupsromaine lettuce, chopped into bite-sized pieces
1/4 cupfresh parsley, chopped (optional)

Equipment

Cutting board
Whisk
measuring spoons
measuring cups
small mixing bowl
chef's knife
citrus juicer
mason jars (16 oz or 32 oz, wide-mouth)

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like olive oil, fresh vegetables, and herbs, this salad provides a powerful combination of antioxidants and nutrients that help reduce inflammation in the body.

Clean Eating

Fully aligned with clean eating principles, this recipe features whole, minimally processed ingredients like fresh vegetables, extra virgin olive oil, and feta cheese, with no artificial additives or refined products.

Gluten-Free Diet

Naturally gluten-free, this recipe uses only whole food ingredients like vegetables, cheese, and olive oil without any gluten-containing grains. It's a safe and delicious option for those avoiding gluten.

Mediterranean Diet

This recipe perfectly embodies Mediterranean Diet principles with its abundance of extra virgin olive oil, fresh vegetables, feta cheese, and Kalamata olives. The emphasis on plant-based ingredients, healthy fats, and minimal processed components makes it an ideal Mediterranean-style meal.

Mindful Eating

This recipe supports mindful eating by offering a visually appealing, colorful dish with varied textures and fresh ingredients that encourage slow, intentional consumption and sensory appreciation.

Instructions

1

Prepare the Greek vinaigrette by combining olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl or jar. Whisk together until well emulsified and set aside.

2 min
2

Gather four 16-ounce or 32-ounce wide-mouth mason jars with lids and place them on your work surface. Make sure the jars are clean and completely dry.

1 min
3

Pour approximately 2-3 tablespoons of the Greek vinaigrette into the bottom of each mason jar. This will be the base layer and prevent the vegetables from getting soggy.

1 min
4

Add the diced cucumber as the second layer, dividing it evenly among the four jars. The cucumber acts as a barrier between the dressing and more delicate ingredients.

1 min
5

Layer the halved cherry tomatoes on top of the cucumbers, distributing them evenly among all four jars.

1 min
6

Add the diced red bell pepper as the next layer, dividing equally among the jars.

1 min
7

Distribute the thinly sliced red onion evenly across all four jars, placing them on top of the bell peppers.

8

Add the halved Kalamata olives, dividing them equally among the four jars.

9

Sprinkle the crumbled feta cheese over the olives in each jar, using about 2 ounces per jar.

1 min
10

Top each jar with chopped romaine lettuce, packing it down gently to fit. The lettuce should fill the jar to just below the rim, leaving a little space at the top.

2 min
11

If using, sprinkle fresh chopped parsley on top of the lettuce in each jar for added color and flavor.

12

Seal each jar tightly with its lid. Store the jars upright in the refrigerator for up to 5 days. When ready to eat, shake the jar vigorously to distribute the dressing, then pour into a bowl or eat directly from the jar.

1 min

Frequently Asked Questions