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Fresh Mason Jar Greek Salad Recipe with Easy Zesty Oregano Vinaigrette

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A quick and easy layered Greek salad in a mason jar with a tangy, herbaceous oregano vinaigrette, perfect for meal prep and fresh lunches.

Ingredients

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

Instructions

  1. Prepare the vinaigrette: In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper. Whisk or shake until emulsified. Taste and adjust seasoning as needed.
  2. Chop the veggies: Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, dice the green bell pepper, pit and halve the Kalamata olives, chop the romaine lettuce or mixed greens, and crumble the feta cheese.
  3. Layer the salad in mason jars: Spoon 2-3 tablespoons of vinaigrette into the bottom of each jar. Add tomatoes, cucumbers, bell peppers, olives, and onions in layers. Top with chopped lettuce and finish with crumbled feta cheese. Seal jars tightly.
  4. Refrigerate or transport: Store jars upright in the fridge for up to 3 days. When ready to eat, shake the jar vigorously to mix dressing and veggies through the greens. Pour onto a plate or eat straight from the jar.
  5. If lettuce seems soggy, ensure it is well dried before layering. Add dressing only when ready to eat to keep salad fresh and crisp.

Notes

Dry greens thoroughly to avoid sogginess. Let vinaigrette rest 10 minutes before using for deeper flavor. Layer heavier veggies at the bottom and delicate greens and cheese on top. Store salad sealed in fridge up to 3 days. Add dressing only before eating.

Nutrition

Keywords: Greek salad, mason jar salad, oregano vinaigrette, healthy lunch, meal prep salad, Mediterranean salad, easy salad recipe

Find it online: https://cooksyla.com/fresh-mason-jar-greek-salad-recipe-with-easy-zesty-oregano-vinaigrette/