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Healthy Mason Jar Greek Salad Recipe with Easy Lemon Oregano Vinaigrette

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A fresh and convenient Greek salad layered in mason jars with a zesty lemon oregano vinaigrette, perfect for quick lunches or meal prep.

Ingredients

Scale
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 green bell pepper, chopped
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 3 cups romaine lettuce, chopped
  • Fresh parsley, chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Lemon Oregano Vinaigrette: In a mixing bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1 teaspoon dried oregano, salt, and freshly ground black pepper to taste until emulsified and slightly thickened. Set aside.
  2. Chop the Salad Ingredients: Wash and dry all fresh produce thoroughly. Dice 1 medium cucumber into bite-sized pieces, halve 1 cup cherry tomatoes, thinly slice 1/4 cup red onion, chop 1/2 green bell pepper, roughly chop 3 cups romaine lettuce, pit and halve 1/3 cup Kalamata olives, crumble about 1/2 cup feta cheese, and chop a small handful of parsley if using.
  3. Layer the Salad in Mason Jars: Pour about 2-3 tablespoons of the vinaigrette into the bottom of each jar. Add the denser vegetables—cucumbers, tomatoes, bell peppers, onions, and olives—layered evenly. Next, add the crumbled feta cheese, followed by the chopped romaine lettuce and parsley on top. Screw on the lid tightly.
  4. Store and Serve: Refrigerate the jars for up to 4 days. When ready to eat, shake the jar vigorously to coat the salad evenly with the dressing. Pour into a bowl or eat straight from the jar.

Notes

Pat lettuce dry to avoid sogginess. Layer dressing at the bottom, followed by sturdy veggies, cheese, and greens on top. Vinaigrette keeps well refrigerated for up to a week. Adjust honey to balance acidity. Leave space in jars for shaking. For vegan or dairy-free options, omit feta or use plant-based cheese and replace honey with maple syrup.

Nutrition

Keywords: Greek salad, mason jar salad, lemon oregano vinaigrette, healthy salad, meal prep, easy lunch, vegetarian, gluten-free

Find it online: https://dahliadishes.com/healthy-mason-jar-greek-salad-recipe-with-easy-lemon-oregano-vinaigrette/