Recipe - Salad in a Jar - Greek Style Salad

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This week, I prepared a Greek-style salad in a jar, marking the end of week two in my meal prep journey. I decided to start meal prepping my work lunches for a few reasons. Mornings in my home are early and hectic, so having grab-and-go lunches saves me time for those last-minute tasks. Additionally, I’m focusing on health; while I’m not a nutritionist, I strive to use clean, fresh ingredients. Lastly, meal prepping helps me save money—each jar costs about $5 to make.

I've included the recipe I used below. The great thing about these salads is their versatility—you can mix and match ingredients to suit your taste. The key is to add ingredients that can sit in the dressing all week. From my experience so far, placing beans at the bottom of the jar works really well.


I used 5 32oz Wide Mouth Ball Jars for this recipe

Dressing:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons of honey
  • 1 clove of garlic minced
  • 1 teaspoon dill weed
  • 1/2 teaspoon dried oregano
  • 3 tablespoons of lemon
  • salt
  • pepper
Salad:
  • 2 cups uncooked orzo
  • 6 oz block feta cheese
  • 15.5 oz can of chick peas (drained and rinsed)
  • 1 cup chopped roasted red pepper
  • 1/2 cup diced cucumber
  • 1/2 cup sliced kalamata olives
  • 1 cup sliced grape tomatoes
  • 1/2 c sliced onions (soaked for 10 minutes and drained, this takes the sharpness out)
  • 2 cups Spinach
  • 2 grilled chicken thighs

Instructions:

  1. Prep Ingredients: Prepare all your ingredients in advance to make it easy to assemble the jars.

  2. Cook the Orzo: Follow the package directions to cook the orzo.

  3. Make the Dressing: In a measuring cup, whisk together the olive oil, red wine vinegar, honey, minced garlic, dill weed, lemon juice, oregano, salt, and pepper. Adjust the seasoning to taste.

  4. Assemble the Jars: Evenly divide the dressing among the 5 glass jars. Then layer the ingredients in this order: chickpeas, feta, tomato, cucumber, roasted red peppers, Kalamata olives, onion, grilled chicken, spinach, and orzo.

  5. Serve: When ready to eat, pour the salad onto a plate or into a bowl and enjoy!

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