A salad in a jar is one of the best, ready-to-go portable lunches you’ll ever have! I recently tried out the salad in a jar concept making a zingy greek salad with chickpeas and feta cheese. I ate every last bite and literally couldn’t wait for my next salad later in the week. The amazing thing was in less than 45 minutes on Sunday, I prepped and packed three full meals into neat and not to mention cute jars! This greek salad in a jar is packed with protein from chickpeas and feta cheese, and will keep you full well into the day. It’s perfect for a meal at lunch or supper, and the best part –  all you do is grab and go!


  • Less Waste! I find my salad greens go bad by the end of the week if I forget to use them. By packing them into air-tight jars for a few meals, they’re less likely to go bad!
  • Too easy not to try. I had 3 lunches within 45 minutes. Enough said.
  • Save Money! Say goodbye to wasting money on fast food lunches or eating out when you don’t want to.


Start with a set of wide-mouth mason jars either pint-size (16 ounce) or quart-size (32 ounce). I prefer pint size but if it doesn’t keep you full, try a larger size. You want the opening of the mason jar to be wide enough so you can pack your ingredients in. The purpose of the salad in a jar is to pack wet ingredients like salad dressing and hard vegetables at the bottom, and work up to the dry, lighter ingredients.

You want at least a couple layers to separate the salad greens from the salad dressing to prevent them getting wet and then going bad. Add either a store-bought greek-style salad dressing or make something at home. I made my own at home by mixing the juice of 1 lemon, 2 tablespoons olive oil, 1 tablespoon water, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano or basil. Simple and enough to split between three jars! Start with layering the salad dressing, cucumbers, and tomatoes. Then add your tomato halves. Add some chickpeas for protein. You can use soaked chickpeas or ready-to-go canned variety. Top with feta cheese and dried salad greens. They must be dry to keep your mason jar salad fresh for longer. Pack in the salad greens tightly pushing in the other ingredients. This pushes out the air leaving less chance of your ingredients oxidizing and going bad.

This recipe makes 3 pint-sized Greek Salads In A Jar
Author: Rachael & Sharon, The Health Dish Team

    • Greek-style salad dressing or home-made greek dressing (see notes)
    • ½ english cucumber, diced
    • ¼ red onion, diced
    • 12 cherry tomatoes, halved
    • 1 15 oz can chickpeas, rinsed and drained OR 1.5 cups chickpeas, soaked
    • 6 tablespoons feta cheese
    • lettuce of your choice, torn, washed and completely dried
    1. At the bottom of a pint-sized mason jar, spread 2 tablespoons of greek style salad dressing. Repeat with second and third jar.
    2. Add cucumber, red onion, cherry tomatoes, chickpeas, and feta cheese, dividing equally between the three jars.
    3. Tightly pack a handful of lettuce into each jar. Cover with lid.
    4. Place in the refrigerator up to 7 days.
To make home-made greek style salad dressing: mix together the juice of 1 lemon, 2 tablespoons olive oil, 1 tablespoon water, ¼ teaspoon black pepper, ¼ teaspoon dried oregano or basil.

When you’re ready to eat your Greek Salad In A Jar just pour it out into a bowl. Grab a fork and enjoy!