Mediterranean Salad Jars

Mediterranean Salad Jars- These jars full of salad are bright, refreshing, delicious, and perfect for lunch on the go.

October 30, 2025 by Nicole Collins

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Today, we’re making Mediterranean Salad Jars!

I don’t know about you but we’re entering the time of year where I crave something light and fresh more than ever. We have a lot of heavy food holidays up ahead of us crammed into a small window of time. And, that’s usually when I find myself wanting (needing) fresh veggies and lighter meals.

Today’s recipe is a great one to keep in your back pocket for just such occasion. It also makes a perfect light summery lunch. Or an easy office lunch. Or a random Tuesday lunch. It’s just a great one to have in your arsenal, period.

Let’s talk about the jar part of the salad. The truth is, I never understood salad in a jar. It just didn’t seem very efficient to me. But the real problem is that I was using the wrong jars. We need a big baby for this one. The ideal glass jar holds either 1 liter or 32 oz in volume, has a wide mouth, and comes with a strong lid. I really like to use 32 oz mason jars or 1 L Weck canning/sourdough jars. I’ll attach links for both in the tips of the recipe to help guide you, if needed.

Once we have selected our jars, the next thing we’ll do is make our crazy delicious Greek vinaigrette. I seriously could drink this stuff. It’s the perfect blend of sweet, savory, tangy, and garlicky mmmmm. For the dressing, I like to load everything up in a smaller mason jar: vinegar, lemon, dijon, olive oil, Greek seasoning, and a clove a grated garlic. I use a handheld frother to blend everything together, and it makes the emulsification process smooth and seamless.

We’ll evenly divide our dressing between four jars, and it’s time to start layering in our salad components. We’ll start with some drained and rinsed chickpeas. Next goes a layer of rotisserie chicken. Next up is diced bell peppers, chopped tomatoes, and diced cucumber. On top of the veg goes some crumbled feta. And, we’ll finish the jars with a handful of shredded fresh spinach. The order of the layering is important to help keep some of the more delicate items from getting soggy, so don’t go rogue here.

That’s all the prep we have to do! Seal the jars, toss them in the fridge, and you’ll have one ready to grab and go when you need it. When you’re ready to eat, grab a jar, and give it a good shake. Shake it like a polaroid picture! You’ll have enough room in the jar that everything has room to move around and intermix with the other ingredients while getting coated in dressing. And since we’re using a wide mouthed jar, you can easily get in there to eat the salad right from the jar. No need to dirty any extra dishes!

This salad is proof that not all salads are boring. It’s nice and crunchy. It’s loaded with different colors, textures, and flavors. It feels light and refreshing while still being intentionally loaded with protein making it nice and filling. And, there’s an extra flare of whimsy that comes from eating your lunch out of a big jar. So fun!

The only warning I’ll give you is that if you take these to the office and eat with a regular dinner fork, your coworkers may yell at you for the sound of clinking your fork against the jar (some of us may know that from experience…). But, it’s a small price to pay for this delicious lunch. Just shoo them away with your garlic breath.

Ok, everyone. Now that I’ve cracked the code to salad jars, I can’t be stopped! What flavor salad jar should we make next??

In the meantime, enjoy! And, let’s eat!

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Mediterranean Salad Jars

Serves: 6          Print

Ingredients:

For the Vinaigrette:

• 2 tbsp red wine vinegar

• 1 tbsp lemon juice

• ½ tbsp dijon mustard

• ½ tbsp honey

• 1 clove garlic, grated

• 1 tsp Greek seasoning

• ¼ tsp salt

• 1/8 tsp pepper

• 1/3 cup olive oil

For the Salad:

• 1 can chickpeas, drained and rinsed

• 2 cups rotisserie chicken, diced

• 1 cup grape tomatoes, halved

• 1 cup red/orange/yellow bell pepper, diced

• 2 mini cucumbers, diced

• ¼ cup crumbled feta

• 2 cups spinach, shredded
  

Directions:

1. To a small glass or small mason jar, add all ingredients for the vinaigrette. Use a hand frother (or whisk) to whisk until completely combined and emulsified (the dressing will look thick and creamy once fully combined). 

2. Divide dressing evenly between 4 1 liter or 32 oz wide mouth jars. In this order, layer chickpeas, chicken, tomatoes, peppers, cucumbers, feta, and spinach evenly divided between each jar. Close the jars, and refrigerate.

3. When ready to serve, shake the jars to mix the salad. Eat directly from the jar or transfer to a serving plate. Enjoy!
   

Recipe notes:

*I love these 1L Weck jars for this salad. There’s plenty of room for shaking the salad, and the mouth is wide enough to easily eat from.

*The magic of these jars is that all of the veggies stay nice and crisp thanks to the thoughtful way we layer them in the jar. These will keep in the fridge easily for 4-5 days. 

*I like to use mini bell peppers so I can get a variety of colors; but if you’d rather use a full sized pepper, use which ever color you like.