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–+ servings
Classic Greek Mason Jar Salad
Jon Simon

Classic Greek Mason Jar Salad | Cheap Work Lunch

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A make-ahead Greek mason jar salad with chickpeas, feta, olives, and a lemon-oregano vinaigrette. Stays crisp for up to 5 days, costs about $3 per jar, and shakes into a satisfying work lunch in seconds.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Ingredients
 
 

  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon red wine vinegar
  • ½ teaspoon dried oregano
  • ½ cup chickpeas drained and rinsed
  • ½ cup cucumber diced
  • ½ cup cherry tomatoes halved
  • 2 tablespoon red onion thinly sliced
  • 8 kalamata olives pitted
  • 2 tablespoon feta cheese crumbled
  • 1½ cup romaine lettuce chopped

Equipment

Method
 

  1. In the bottom of a 1-quart mason jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, and a pinch of salt and pepper.
  2. Layer the ingredients on top of the dressing in this order so nothing wilts: chickpeas, cucumber, cherry tomatoes, red onion, olives, feta.
  3. Pack the chopped romaine on top last and seal the jar. Refrigerate up to 5 days.
  4. When ready to eat, shake the jar vigorously to coat everything in the dressing, then tip into a bowl or eat straight from the jar.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 26gProtein: 13gFat: 26gSaturated Fat: 6gCholesterol: 20mgSodium: 780mgFiber: 6gSugar: 6g

Notes

Net carbs: 20g per jar (26g total carbs minus 6g fiber).
Substitutions: Use canned white beans in place of chickpeas; swap feta for a plant-based alternative to make it vegan; add cooked quinoa or farro for a heartier jar.
Storage: Stays crisp in the sealed jar for up to 5 days in the refrigerator. The dressing-on-the-bottom layering is what keeps the lettuce from wilting.
Reheating: None — served cold.

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