Layered Mason Jar Salad

Looking for healthier lunch options that you can make ahead of time? These Mason Jar Salads are easy to assemble and will last you all week!

We all want healthy lunch options. But what does that even look like? Well, it certainly looks a lot like these layered Mason Jar Salads. These salads are easy to assemble and will last you all week!

If you have never put salad ingredients into a jar, just know it is very simple and your lunch prep for the entire week is done all in one shot!

Here are the steps to create any kind of salad of your liking:

1. First, pour your dressing into the bottom of the jar.
2. Add non-absorbent ingredients (tomatoes, carrots, olives, legumes, etc).
3. Then add your choice of grain and/or protein on top of it.
4. Lastly, top it off with spinach, romaine (or greens of choice), and cheese or nuts. Attach your lid, and you’re finished!

Try to fill your jars as full as possible to keep all the ingredients crisp and fresh the entire week. I can honestly say, your Friday salad will be just as delicious as your Monday salad. The ingredients really do stay fresh and delicious.

When you are ready to eat, shake your jar to allow the dressing to coat all the ingredients. Then you can either eat your salad straight out of the jar or pour the contents onto a plate. The flavor combinations are endless with Mason jar salads, and I am confident these will quickly become a staple in your lunch routine!

Here’s an incredibly delicious and easy Greek Salad to get you started for the week.

Here is what you need:

Step 1: Chop both cucumbers and the four tomatoes into bite-sized pieces. Cut your small onion in half and save the other half for another recipe. Cut the onion into thin slices. Then take your basil and julienne it into thin strips. Set all chopped veggies and herbs aside.

Step 2: Chop about 50 olives in half and set aside.

Step 3: Grab your five mason jars and pour a ¼ cup (or less if you prefer salads with less dressing) balsamic vinaigrette in the bottom of each jar.

Step 4: Now we can start layering the ingredients on top of the dressing. Add ½ cup chopped tomatoes, then 1 cup chopped cucumber, ¼ cup sliced red onion, ½ cup cooked quinoa, 20 Kalamata olive halves (10 olives total), 1-1 ½ cups baby spinach, 2 tablespoons crumbled feta cheese and lastly 1 tablespoon or 1 basil leaf pieces. Finish by attaching the lid and storing all the Mason jars in the refrigerator.

Recipe Notes: Fill your jar as full as possible to keep all the ingredients crisp and fresh the entire week. When you are ready to eat, shake your jar to allow the dressing to coat all the ingredients. Then you can either eat the salad straight out of the jar or pour the contents onto a plate.

Don’t forget to pack a fork with your jar!

Other delicious salads you might like:

• Fresh Ham and Black Bean Salad
• Simple Greek Pasta Salad
• Easy Greek Salad
• Roasted Beet and Fennel Salad
• Easy Asian Chop Salad

Print

Easy Greek Mason Jar Salad

We all want healthy lunch options. But what does that even look like? Well, it certainly looks a lot like these Greek Mason Jar Salads. These salads are easy to assemble and will last you all week!

Course Salad

Cuisine Greek

Prep Time 10 minutes

Servings 5 servings

Ingredients

• 14 oz. bottle of balsamic vinaigrette
• 4 medium Roma tomatoes
• 2 large cucumbers
• 1 small red onion
• 2½ cups cooked quinoa
• 9 oz. jar Kalamata olives (app. 50 olives)
• 6 oz. bag of baby spinach
• 5 large basil leaves
• 5 oz. container crumbled feta cheese
• 5 32 oz. wide-mouth Mason jars with lids

Instructions

1. Chop both cucumbers and the four tomatoes into bite-sized pieces. Cut your small onion in half and save the other half for another recipe. Cut the onion into thin slices. Then take your basil and julienne into thin strips. Set all chopped veggies and herbs aside.

2. Chop 50 olives in half and set aside.

3. Grab your five mason jars and pour a ¼ cup (or less if you prefer salads with less dressing) balsamic vinaigrette in the bottom of each jar.

4. Now we can start layering the ingredients on top of the dressing. Add ½ cup chopped tomatoes, then 1 cup chopped cucumber, ¼ cup sliced red onion, ½ cup cooked quinoa, 20 Kalamata olive halves (10 olives total), 1-1½ cups baby spinach, 2 tablespoons crumbled feta cheese and lastly 1 tablespoon or 1 basil leaf pieces. Finish by attaching the lid and storing all the Mason jars in the refrigerator.

Recipe Notes

Fill your jar as full as possible to keep all the ingredients crisp and fresh the entire week. When you are ready to eat, shake your jar to allow the dressing to coat all the ingredients. Then you can either eat the salad straight out of the jar or pour the contents onto a plate. Don't forget to bring a fork with your jar!