Gluten Free Greek Salad in a Jar Recipe
Updated Feb 15, 2021, Published May 01, 2017
This post contains affiliate links. Please see our disclosure policy.
Easy to assemble and infinitely variable, Mason jar salads make the perfect portable lunch or dinner to take on the go. Simply layer the ingredients in a 32-ounce glass jar, screw on the lid, and you’re off to the races!
Jar salads that are layered as instructed should last at least 2 to 3 days in the refrigerator. To serve, just pour your salad into a bowl and enjoy. We hope you’ll get creative in the kitchen and come up with your own delightful salad creations, but to get that creativity flowing, try this Mason jar salad recipe that is as delicious as it is colorful.
Layering 101
Build your salad from the bottom up. Here’s a simple layering guide for fresh, non-soggy salads every time.
Layer 1: Salad Dressing
Begin with dressing. Use 2 to 4 tablespoons, depending on how heavily dressed you like your salad.
Layer 2: Non-Absorbent Vegetables
This is the time to add crunchy vegetables that won’t soak up the dressing, such as carrots, bell peppers, peas, tomatoes, cabbage, and beans.
Layer 3: Softer Vegetables and Grains
Ingredients like cucumbers, zucchini, rice, quinoa, and noodles should go on top of the crunchy vegetables to prevent them from touching the dressing and getting soggy.
Layer 4: Protein
Now’s the time to add protein such as chicken, shrimp, nuts, eggs, and cheese.
Layer 5: Greens
Finally, top the salad off with tender greens like lettuce, spinach, and sprouts.
Gluten Free Greek Salad in a Jar Recipe
Ingredients
For the dressing:
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, finely grated or minced
- ½ teaspoon Greek seasoning, or dried herb blend of choice
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the salad:
- 1 cup chickpeas
- 1 medium cucumber or zucchini, seeded and chopped
- ½ cup cherry tomatoes, halved
- ¼ cup pitted Kalamata olives, thinly sliced
- ¼ cup thinly sliced red onion
- 2 tablespoons pine nuts
- ⅓ cup crumbled feta cheese
- 6 cups chopped romaine lettuce
Instructions
- Whisk together all of the ingredients for the dressing. Divide between two 32-ounce Mason jars. Divide the salad ingredients between the jars, layering in the following order: chickpeas, cucumbers, tomatoes, olives, onions, pine nuts, cheese, and lettuce. Cover with lids and refrigerate until ready to serve.
- When ready to serve, pour the salad into a bowl and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
