Greek Salad in a Mason Jar
This vibrant salad is a lunchtime game-changer. Layered in a mason jar, it’s portable, fresh, and bursting with Mediterranean flavors that remind me of sunny summer picnics.
Kitchen Tools Needed
- 32 oz (1 L) mason jar with lid
- Cutting board
- Knife
- Small bowl for dressing
Ingredients (Makes 1 serving)
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Olive oil | 2 tbsp | 30 mL |
| Red wine vinegar | 1 tbsp | 15 mL |
| Garlic (minced) | 1 clove | 3 g |
| Dried oregano | 1/2 tsp | 1 g |
| Salt | 1/4 tsp | 1 g |
| Cucumber (diced) | 1/2 cup | 70 g |
| Cherry tomatoes (halved) | 1/2 cup | 75 g |
| Red onion (thinly sliced) | 1/4 cup | 30 g |
| Kalamata olives (pitted) | 2 tbsp | 20 g |
| Feta cheese (crumbled) | 1/4 cup | 35 g |
| Romaine lettuce (chopped) | 2 cups | 100 g |
Instructions
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, and salt.
- Layer the jar: Pour the dressing into the bottom of the mason jar. Add cucumber, tomatoes, red onion, olives, feta, and top with romaine lettuce.
- Seal and store: Secure the lid and refrigerate for up to 3 days.
- Serve: Shake the jar to distribute the dressing, then pour into a bowl or eat straight from the jar!
Tips & Variations
- Protein boost: Add grilled chicken or chickpeas for a heartier meal.
- Make ahead: Prep multiple jars on Sunday for grab-and-go lunches.
- Dressing swap: Try balsamic vinegar for a sweeter twist.
Nutritional Information (Per serving)
- Calories: 350 kcal
- Protein: 8 g
- Fat: 30 g
- Carbohydrates: 12 g
- Sodium: 700 mg
