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Mediterranean Salad in Mason Jars
mamafirst

Mediterranean Salad

It amazes me how well this salad holds up. Maybe it's the salad; maybe it's the jars? Maybe a combo of both? I don't know, but I love that I can make these on Sunday and even if I save one until Friday or even Saturday's lunch- it's still fresh and delicious! When you’re ready to eat, simply combine everything and enjoy. Personally, I like to pack a plastic or disposable plate, pour out the jar, top with the cheese and dressing and enjoy it that way. But I've also forgotten to pack a plate and ended up eating right out of the jar. Either way works just fine!
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Prep Time 20 minutes
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • For the salad:
  • 2 cans LaSquisita chickpeas drained & rinsed
  • 1 ½ packages mini cucumbers or about 9 total, quartered lengthwise and chopped to about a centimeter thickness
  • 1 ½ containers NatureSweet Constellation tomatoes halved or quartered depending on size
  • ~2 cups fresh parsley chopped
  • ½ container fresh dill gently chopped (I use about 6-8 stems)
  • ¼ –½ red onion finely diced- about a tablespoon of diced onion per jar
  • Salt & pepper to taste
  • For the dressing fills the 4 small dressing cups:
  • Total dressing yield: 1.25 cups
  • ¾ cup extra-virgin olive oil
  • ⅓ –½ cup apple cider vinegar adjust to your taste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup amount is your preference. taste and add more as needed
  • Pinch of salt & cracked black pepper

Equipment

  • Mason Salad Jars

Method
 

  1. Assembly:
  2. Prep the veggies
  3. Chop cucumbers, tomatoes, parsley, dill, and red onion. Add everything to a large mixing bowl.
  4. Add the chickpeas
  5. Drain and rinse the chickpeas well, then fold them into the bowl with the vegetables.
  6. Mix the dressing
  7. Whisk together (or shake in your dressing bottles) the olive oil, apple cider vinegar, Dijon, maple syrup, salt, and pepper.
  8. Pour evenly into the four smaller dressing cups. Feel free to make extra and save for another salad one weeknight; the dressing is extremely versatile. It goes well with so many salads.
  9. Add feta to the larger insert cups
  10. Each jar comes with two inserts — I fill the larger one with feta so it’s fresh and doesn’t soften in the salad. Feel free to substitute with chicken, steak, shrimp or really anything. This salad pairs perfectly with almost anything!
  11. Fill the jars
  12. Using a serving spoon, scoop the salad into each of the four large jars.
  13. Top with your insert cups, then seal with the lid.
  14. Refrigerate for up to 6 days

Notes

It amazes me how well this salad holds up. Maybe it's the salad; maybe it's the jars? Maybe a combo of both? I don't know, but I love that I can make these on Sunday and even if I save one until Friday or even Saturday's lunch- it's still fresh and delicious! When you’re ready to eat, simply combine everything and enjoy.
Personally, I like to pack a plastic or disposable plate, pour out the jar, top with the cheese and dressing and enjoy it that way. But I've also forgotten to pack a plate and ended up eating right out of the jar. Either way works just fine!
Why This Salad Works (Especially for Mom-Life)
No lettuce = no wilting. It stays crisp all week.
Plant-based protein from chickpeas keeps you full.
Fresh herbs → flavor bomb.
The jars make it effortless. Dressing stays separate, feta stays fresh, everything stays clean.
Perfect for teachers, working moms, or anyone who needs grab-and-go lunch.