Mason Jar Greek Salad: The Ultimate Make-Ahead Meal
Craving a fresh, flavorful salad that stays crisp for days? This Mason Jar Greek Salad is your answer. Packed with crunchy veggies, briny olives, creamy feta, and a tangy tahini dressing, it’s the perfect grab-and-go lunch or dinner. Here’s why you’ll love it:
- Meal prep magic – Stays fresh for up to 5 days
- No soggy greens – Layering keeps ingredients crisp
- Bursting with flavor – Mediterranean-inspired ingredients
- Customizable – Swap veggies or proteins to your taste
What’s In This Guide
The Science Behind Mason Jar Salads
Mason jar salads revolutionized meal prep by solving the #1 salad problem: sogginess. The secret? Strategic layering:
- Dressing at the bottom – Creates a barrier between liquids and greens
- Sturdy ingredients next – Olives, tomatoes, and chickpeas act as buffers
- Delicate greens on top – Stay dry until mixing time
When you’re ready to eat, simply shake the jar to distribute the dressing evenly. The result? Every bite has the perfect balance of flavors and textures.
Building Your Flavor-Packed Greek Salad
The Vegetable Foundation
- Bell peppers – Red and yellow for sweetness and crunch
- Persian cucumbers – Thin-skinned with minimal seeds
- Grape tomatoes – Sweeter and juicier than cherry tomatoes
- Romaine lettuce – Sturdy enough to last several days
The Mediterranean Staples
- Kalamata olives – Authentic Greek briny flavor
- Feta cheese – Creamy, tangy, and crumbles perfectly
- Chickpeas – Plant-based protein that absorbs flavors
The Tahini Dressing
This creamy dressing pulls everything together with:
- Tahini paste – Rich in healthy fats and minerals
- Fresh lemon juice – Brightens all the flavors
- Cumin – Warm, earthy Mediterranean spice
How to Layer Your Mason Jar Greek Salad
- Prep your dressing – Whisk tahini, lemon juice, and spices until smooth
- Start with dressing – 2 tablespoons per 16-oz jar
- Add olives and tomatoes – These can sit in dressing without getting mushy
- Layer chickpeas and feta – Creates a protein-packed middle layer
- Top with crisp veggies – Peppers, cucumbers, then lettuce
- Seal and refrigerate – Jars stay fresh for 5 days
Pro tip: Pack ingredients tightly to minimize air pockets that can wilt greens.
Creative Twists on the Classic
Protein Boosters
- Grilled chicken – Sliced and added above the dressing
- Shrimp – Cooked and chilled before adding
- Hard-boiled eggs – Quartered and layered with veggies
Vegetable Swaps
- Red onions – Thinly sliced for sharp contrast
- Zucchini ribbons – Use a vegetable peeler for thin strips
- Roasted red peppers – Intense sweetness against salty feta
Dressing Variations
- Spicy tahini – Add harissa or red pepper flakes
- Herb-infused – Blend in fresh dill or parsley
- Garlic lovers – Minced garlic adds pungent depth
Mason Jar Greek Salad FAQ
Properly assembled Greek salads stay fresh for 4-5 days in the refrigerator. The key is keeping dressing separate from greens until serving.
16-ounce wide-mouth jars work best for easy layering and eating. Smaller jars may require ingredient adjustments.
Greek yogurt makes an excellent substitute—just add lemon juice and garlic for similar tanginess.
Pat vegetables dry before assembling and avoid overfilling jars. The dressing-to-veggie ratio matters.
This Mason Jar Greek Salad proves healthy eating doesn’t require daily cooking. With minimal prep time and maximum flavor, it’s the ultimate solution for busy weeks. The tahini dressing elevates simple ingredients into a Mediterranean feast that travels anywhere.
Ready to meal prep like a pro? Grab your jars and make a batch today—your future self will thank you!
Mason Jar Greek Salad Recipe
“Try this easy mason jar Greek salad with crisp veggies & creamy tahini dressing—perfect for healthy meal prep!”
Tahini Dressing:
- 1/3 cup tahini (well stirred)
- 3 Tablespoons Extra Virgin Olive Oil
- Juice of 1 lemon
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt (more to taste)
- 1/2 teaspoon ground black pepper
- 2-3 Tablespoons water (as needed)
- 1 teaspoon white vinegar
Greek Salad Jar:
- 3/4 cup Kalamata olives
- 1 cup sliced grape tomatoes
- 1 (15 ounce) can (chickpeas, rinsed and drained)
- 1/3 cup feta cheese crumbles
- 1 cup chopped bell peppers (we used a mix of red and yellow)
- 1 cup chopped Persian cucumbers
- 1 cup shredded romaine lettuce
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Whisk all dressing ingredients in a bowl until smooth. If the tahini thickens or looks curdled, add an extra tablespoon of water and whisk until creamy. Evenly divide the dressing into 3 mason jars.
Layering:
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“Prep the Tahini Dressing”
“Layer the olives, tomatoes, chickpeas, feta, bell peppers, cucumber, and romaine lettuce in each jar.”
“Seal and refrigerate for up to 5 days.”
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Flip the jar upside down when ready to serve.
