Greek Mason Jar Salad Recipe

5 from 1 vote

Prepare this quick and easy meal prep Greek mason jar salad recipe with fresh veggies, hearty quinoa, feta cheese, and balsamic dressing!

Prep Time15

Total Time15

Course: Lunch, Main Dish

Cuisine: greek

Diet: Diabetic, Gluten Free, Low Fat, Vegetarian

Servings: servings

Calories: 369kcal

Cost: $15.00

Chop the tomatoes and cucumbers into bite-sized pieces. Cut the onion in half and thinly slice (save the other half of the onion for another recipe.) With a sharp knife, julienne the basil into thin strips. Set the chopped veggies and herbs aside.
4 roma tomatoes, diced, 2 large cucumbers, sliced into bite-sized pieces, 1 small red onion, thinly sliced, 5 large fresh basil leaves, julienned (thinly sliced)
Chop 50 olives in half and set aside.
9 ounce jar pitted Kalamata olives, halved
Pour a ¼ cup (or less if you prefer salads with less dressing) balsamic vinaigrette in the bottom of each jar. (See our Prep Tips below before filling the jars!)
1 1/4 cups balsamic vinaigrette
Start layering the ingredients on top of the dressing in this order (see photos): ½ cup chopped tomatoes, 1 cup chopped cucumber, ¼ cup sliced red onion, ½ cup cooked quinoa, 20 Kalamata olive halves (10 olives total), 1-1½ cups baby spinach, 2 Tablespoons crumbled feta cheese and lastly 1 Tablespoon julienned basil or about 1 basil leaf.
2 1/2 cups cooked quinoa, 6 ounce bag baby spinach, 5 ounce container crumbled feta cheese
Finish by securing the lid and storing all the Mason jars in the refrigerator for up to 5 days. When ready to eat, shake the jar to allow the dressing to coat all the ingredients to eat from the jar OR pour the contents onto a plate.

Prep Tips - Fill each jar as full as possible to keep all the ingredients crisp and fresh the entire week.

Serving Tip - If eating on the go, don't forget to bring a fork!