Best Greek Salad In A Jar Recipes

EASY GREEK CHICKEN MASON JAR SALAD

Easy Greek Chicken Mason Jar Salad image

This quick Greek Chicken Salad recipe packed in mason jars makes the perfect meal prep lunch for the week! Each mason jar salad is filled with cucumber, tomato, kalamata olives, feta, chicken and a light greek vinaigrette for the ultimate bite!

Provided by Krista

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 16

Ingredients

1 garlic clove, minced
1 teaspoon oregano
1 teaspoon basil
1 tablespoon dijon mustard
1/3 cup red wine vinegar
1/3 cup olive oil
salt to taste
4 Quart Size Mason Jars, with lid
2 cups shredded rotisserie chicken (I use just the white meat)
2 cups diced cucumber
1 1/3 cup sliced cherry tomato
1 cup diced yellow pepper
1/2 cup diced red onion
1/2 cup sliced kalamata olives
6 cups chopped romaine lettuce
4 tablespoons crumbled feta cheese

Steps:

For the Greek Dressing, to a small bowl add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk to mix everything together. Slowly whisk in the olive oil. Set aside.
Assemble the Mason Jar Salads: line up your mason jars. To each jar add 3 tablespoons of the dressing, 1/2 cup diced cucumber, 1/3 cup cherry tomatoes, 1/4 cup yellow pepper, 2 tablespoons of chopped red onion, 2 tablespoons of kalamata olives, 1/2 cup shredded chicken, 1 1/2 cup chopped romaine and 1 tablespoon feta cheese.
Put the lid on and store in the refrigerator.

Nutrition Facts : ServingSize 1 mason jar salad, Calories 497 calories, Sugar 4 g, Sodium 938 mg, Fat 32 g, SaturatedFat 7 g, Carbohydrate 21 g, Fiber 4 g, Protein 40 g, Cholesterol 119 mg

EASY GREEK SALAD

Easy Greek Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 head romaine lettuce, chopped
4 whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half
1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks
1/2 whole red onion, sliced very thin
30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine
6 ounces crumbled feta cheese
Fresh parsley leaves, roughly chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar, or more to taste
1 clove garlic, minced
Salt and freshly ground black pepper
1 whole lemon, for squeezing

Steps:

Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.