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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


  • 14 oz. bottle of balsamic vinaigrette
  • 4 medium Roma tomatoes
  • 2 large cucumbers
  • 1 small red onion
  • 2 1/2 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


  1. Chop both cucumbers and the four tomatoes into bite-sized pieces. Cut your small onion in half, 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 1/4 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 1/2 cup chopped tomatoes, then 1 cup chopped cucumber, 1/4 cup sliced red onion, 1/2 cup cooked quinoa, 20 Kalamata olive halves (10 olives total), 1 - 1 1/2 cups baby spinach, 2 Tbsp crumbled feta cheese, and lastly 1 Tbsp 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!