This greek mason jar salad recipe is Paleo, Whole30, and you can make it in just 15 minutes. Furthermore, it’s perfect for lunch, dinner and meal prep.
Today I’m going to show you how to make Greek salad in a jar, in just 15 minutes. This recipe is super easy, Paleo and Whole30 so it’s super healthy too. Moreover, it’s perfect for meal planning and I would go as far as saying that it’s one of the best make ahead salads for lunch.
And that’s not all…
In this post, I’m going to share with you some very useful tips and tricks that will surely help you make the best Greek mason jar salad for lunch.
I will tell you how to keep salad fresh all week, how to layer it in the jar, how long it will last and which ingredients you can change in this Greek mason jar salad recipe.
So without further ado, let jump right in.
More healthy and easy salads for lunch:
How to make mason jar salad – Best Tips & Tricks
1. How to keep salad fresh all week
Depending on the ingredients used and if you build it right, the mason jar salad can last up to 5 days.
Keep in mind that mason jar salads with seafood will last just 3 days, but if you make it with chicken, turkey or beef it will certainly last more.
To keep the salad fresh all week, pay attention to how you arrange it. Start with the dressing at the base, then add olives or whole cherry tomatoes, or other veggies that won’t go mushy when getting in contact with the dressing.
If using proteins like meat or shrimp, add those on top of the dressing.
Next, add the rest of the veggies in layers and if you’re using salad leaves like lettuce or romaine, make sure to add those the very last. Salad leaves will quickly go bad if they’re not dried well or if they get in contact with moisture.
2. How to store mason jar salad for a week
Mason jar salads are best refrigerated for up to 5 days. Only vegan salads will stay fresh for up to a week if refrigerated, and you’d have to make sure there’s no dairy in it (like cheese or dressings with dairy).
Also, it’s very important to build it correctly as I have explained above and will explain in more detail in the next section below.
I don’t recommend freezing the salad in a jar, as the jar can crack if it’s not freezer safe. Also, salads are meant to be served fresh, not thawed.
Veggies will usually get mushy when thawed. Think how cucumbers or greens like lettuce and spinach would turn if thawed. Their texture will just not be the same as it was when fresh.
3. How to layer a salad in a jar
As I said above, you need to start with the dressing at the base, then add olives, cheese or any veggies that won’t go mushy when getting in contact with the dressing.
I find that cherry tomatoes will hold up perfectly, especially if they’re not cut.
Next, add the rest of the veggies in layers and save the last layer for greens like lettuce, spinach or arugula. As I said before, greens will go bad really quick when getting in contact with moisture, so try to keep them as far away as possible from the dressing.
And don’t forget to pat dry them really well with a paper towel after washing.
4. Adapt this Greek mason jar salad recipe to your taste
You can make this Greek salad in a jar with your favorite veggies and here are some good ideas:
- potatoes, corn, green beans, steamed or sauteed broccoli, and cauliflower.
Furthermore, you can replace the greens with your favorites and you can also add cooked quinoa or pasta.
If you want it more consistent, add protein like meat or shrimp. It goes great with beef, shrimp, chicken and turkey or with deli meats.
And that was it for today, my dear foodies. By now you surely know how to make Greek salad in a jar so let’s get to the fun part, the actual recipe and cooking.
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Greek Mason Jar Salad Recipe
- 4 QT wide mouth jars
- 1 1/2 cup mixed cherry tomatoes - halved or quartered
- 1 medium red onion - diced
- 1 English cucumber - diced
- 1 bell pepper (any color) - chopped
- 1 cup olives - pitted and sliced
- 6 oz (170g) feta cheese - crumbled
Ingredients for the Tzatziki dressing:
- 2 Tbsp chopped fresh dill
- 1/4 English cucumber - grated, squeeze the excess moisture
- 1 cup full-fat Greek yogurt
- 1-2 garlic cloves - pressed or minced
- zest of 1/2 lemon
- Juice of 1 lemon
- sea salt and fresh ground black pepper - to taste
- Start by prepping all veggies.
- Next, add all Greek dressing ingredients to a measuring cup and whisk well to combine. Divide the dressing among 4 large mason jars.
- Add the remaining ingredients into the jar: cherry tomatoes, diced onions, cucumbers, bell peppers, Kalamata olives and feta cheese.
- Put the lid on and refrigerate for up to 5 days.
- When ready to serve, just toss the content of the jar into a bowl, stir and enjoy!
- This Greek salad in a jar is great for meal prep. You can refrigerate it for up 5 days, or up to 3 if you make it with seafood. See More at Tip #1.
- Vegan salads can be refrigerated for up to 1 week if there's no dairy in them (this includes the dressings). Don't freeze the greek mason jar salad as the veggies can get mushy after defrost. See more at Tip #2.
- See how to layer salad in a jar at Tip #3. This step is very important if you're making it for meal prep
- You can make this Greek mason jar salad with your favorite veggies, cooked quinoa or pasta. Furthermore, you can add different kinds of meat. See more at Tip #4.
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