Save to Pins My friend Elena brought these jar salads to our beach day last summer and I honestly thought she was genius. The heat was climbing toward ninety degrees but her salad stayed crisp and perfect while everything else wilted. We sat on the sand watching kids chase waves and passing her jars around. Ive been making them ever since.
My coworker Sarah actually gasped when I pulled one out of the work refrigerator last Monday. She said it looked like something from an expensive cafe but I made them Sunday night while catching up on my favorite show. Now three people in my office have started making them too.
Ingredients
- 1 cup dry orzo pasta: Rinse under cold water after cooking so it doesnt get sticky
- 2 cups cooked chicken breast: Rotisserie chicken saves time but grilled adds incredible flavor
- 1 cup cherry tomatoes halved: They stay firmer than regular tomatoes and look beautiful in the layers
- 1 cup cucumber diced: English cucumbers work best since they have fewer seeds
- 1/2 cup red bell pepper diced: Adds crunch and color that makes these jars so vibrant
- 1/2 cup red onion thinly sliced: Soaking them in cold water for ten minutes removes the harsh bite
- 1/4 cup fresh parsley chopped: Flat-leaf parsley has more flavor than curly
- 1/2 cup Kalamata olives pitted and sliced: These bring that authentic Greek briny flavor
- 3/4 cup feta cheese crumbled: Save some extra for sprinkling on top when you serve
- 1/4 cup extra-virgin olive oil: Quality olive oil makes a noticeable difference in the dressing
- 2 tbsp red wine vinegar: Adds brightness that cuts through the rich feta
- 1 tsp dried oregano: Rub it between your fingers before adding to release the oils
- 1 garlic clove minced: Let it sit in the dressing for five minutes to mellow the raw flavor
- 1/2 tsp Dijon mustard: This helps the dressing emulsify and stay creamy
- 1/4 tsp sea salt: Adjust based on how salty your olives and feta are
- 1/4 tsp freshly ground black pepper: Fresh cracked pepper makes all the difference here
Instructions
- Cool the orzo completely:
- Cook the pasta then drain and rinse under cold water until it feels cool to the touch letting any excess water drain off
- Whisk the dressing:
- Combine olive oil red wine vinegar oregano garlic Dijon mustard salt and pepper in a small bowl
- Prep your jars:
- Get four 16-ounce mason jars clean and ready on your counter
- Layer in order:
- Start with dressing then add red onion bell pepper cucumber tomatoes orzo chicken olives feta and finish with parsley
- Seal and store:
- Screw the lids on tightly and refrigerate up to four days
- Shake and serve:
- Give the jar a good shake to coat everything in dressing or pour into a bowl and toss
Save to Pins My mom now requests these every time she visits instead of going out to eat. She says they remind her of the summer we spent in Greece together and somehow that makes the whole kitchen feel different when I am making them.
Meal Prep Magic
Spend 35 minutes on Sunday and you are set for the week. The jars look so pretty in the refrigerator that it actually makes me excited about lunch.
Serving Suggestions
I love crumbling a little extra feta on top right before eating. Warm pita bread on the side turns it into a complete meal.
Make It Yours
This recipe is incredibly flexible based on what you have in the refrigerator or what is in season.
- Swap chickpeas for chicken to make it vegetarian
- Use quinoa instead of orzo for a gluten-free version
- Add artichoke hearts when you want something extra special
Save to Pins There is something deeply satisfying about opening that jar and shaking up all those beautiful layers. Every single bite is a little vacation.
Frequently Asked Questions
- → How long do mason jar salads stay fresh?
These layered salads keep for up to 4 days when properly sealed and refrigerated. The key is keeping the dressing separate at the bottom and vegetables above it to prevent sogginess.
- → Can I prepare these jars in advance?
Yes, they're ideal for meal prep. Assemble all four jars at once, seal them tightly, and refrigerate. They're grab-and-go ready for lunch throughout the week.
- → What's the best way to eat the salad from the jar?
Shake the sealed jar vigorously to distribute the dressing throughout, or pour the contents into a bowl and toss gently. Both methods ensure even coating of the oregano vinaigrette.
- → Can I substitute the pasta?
Absolutely. Whole-wheat orzo, regular pasta, quinoa, or even couscous work well. Choose based on your dietary preferences and desired texture.
- → How do I make this dairy-free?
Omit the feta cheese or use a dairy-free feta alternative. The salad remains flavorful with the olives, vegetables, and oregano dressing providing plenty of Mediterranean character.
- → Can I prepare the dressing ahead of time?
Yes, make the olive oil and vinegar dressing up to 3 days in advance. Store it separately and add it to the jars when assembling, or divide it among jars when layering.