Mason Jar Mediterranean Salad

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Mason Jar Mediterranean Salad

Mason jar Mediterranean salad is a layered, make-ahead meal packed with vibrant veggies, chickpeas, feta cheese, and a zesty vinaigrette.

Prep Time20

Cook Time0

Total Time20

Course: Lunch, Salad

Cuisine: Mediterranean

Keyword: Meal Prep

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

For the Dressing

¼ Cup extra-virgin olive oil
3 Tablespoons apple cider vinegar
1 Tablespoon lemon juice fresh
1 Clove garlic minced
1 Tablespoon Dijon mustard
1 Teaspoon Italian seasoning
½ Teaspoon salt
½ Teaspoon black pepper freshly cracked

For the Salad

1 red onion sliced
1 Can garbanzo beans 15 Ounces, drained and rinsed
1 English cucumber sliced
1 Pint cherry tomatoes halved
½ Cup Kalamata olives pitted and sliced
4 Ounces feta cheese crumbled
4 Cups romaine lettuce chopped

Instructions

Add olive oil, apple cider vinegar, lemon juice, garlic, Dijon, Italian seasoning, salt, and pepper to a small jar or bowl. Whisk to combine and set aside.
Evenly divide the dressing, red onions, garbanzo beans, cucumbers, tomatoes, olives, and feta cheese among 4 wide-mouth quart-sized mason jars. Top each jar with lettuce.
Secure the lids and store them in the refrigerator until ready to serve, or for up to 3 days.
When ready to serve, shake the jars to distribute the dressing. Alternatively, you can toss the ingredients together in a bowl and serve immediately.

Notes

Layer wet ingredients at the bottom: Layering the salad ingredients correctly is key. Keeping the lettuce at the top away from the dressing will prevent the lettuce from wilting.
Use wide-mouth mason jars: They are easier to fill, eat from and clean.
Shake just before serving: This evenly distributes the dressing and ingredients.
Chop veggies uniformly: Helps with even stacking and texture in every bite.

Nutrition

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