Mini Greek Salad Jars

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.

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

Method

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. 0:05
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. 0:04
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. 0:05
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. 0:04
5. Layer the halved cherry tomatoes on top of the cucumbers, distributing them evenly among all four jars. 0:04
6. Add the diced red bell pepper as the next layer, dividing equally among the jars. 0:04
7. Distribute the thinly sliced red onion evenly across all four jars, placing them on top of the bell peppers. 0:04
8. Add the halved Kalamata olives, dividing them equally among the four jars. 0:04
9. Sprinkle the crumbled feta cheese over the olives in each jar, using about 2 ounces per jar. 0:04
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. 0:05
11. If using, sprinkle fresh chopped parsley on top of the lettuce in each jar for added color and flavor. 0:04
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. 0:05