Mason Jar Greek Salad
This Mason Jar Greek Salad is my go-to for a quick, healthy lunch. Layered with fresh veggies, feta, and a zesty dressing, it's easy to make and perfect for meal prep!
Servings: 6 people
Calories: 396kcal
Cost: $11.76
Equipment
- 6 quart-size Mason jars
- cutting board
- chef's knife
Ingredients
GREEK DRESSING:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 Tablespoon lemon juice
- 1 large garlic clove grated
- ½ teaspoon dijon mustard
- ¾ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
SALAD:
- 1 dry pint grape tomatoes rinsed and drained
- 15.5 oz can garbanzo beans drained
- 1 large cucumber rinsed and chopped
- 1 large bell pepper (any color) chopped
- ½ small red onion sliced
- 2 cups shredded chicken
- ½ cup feta cheese
- 1 cup Greek Kalamata olives drained
- 5 cups chopped Romaine lettuce
Instructions
MAKE GREEK DRESSING:
- Place all of the ingredients into a mason jar, food processor, or blender.
- Shake/process/blend until the mixture is combined and the dressing has emulsified.
- Chill in the refrigerator until ready to use.
ASSEMBLE SALADS:
- Place 2 Tablespoons of the salad dressing at the bottom of each Mason jar.
- Evenly divide the grape tomatoes, garbanzo beans, cucumber, bell pepper, red onion, shredded chicken, feta cheese, and olives between the jars.
- Evenly distribute the lettuce among the mason jars. Close the lids and keep in the refrigerator until ready to eat.
- When you’re ready to eat, shake the mason jar for 30-60 seconds and then eat!
Notes
You can easily adapt this recipe for dinner. Just don't stick the salads in Mason jars. Instead, Add everything to a big bowl and toss! This is a great dinner option for hot summer nights!
Nutrition
Serving: 1jar | Calories: 396kcal | Carbohydrates: 17g | Protein: 19g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 837mg | Potassium: 461mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4472IU | Vitamin C: 40mg | Calcium: 132mg | Iron: 2mg