Greek Salad in a Jar

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 serving, plus additional dressing
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1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 clove garlic, minced

Kosher salt and freshly ground black pepper 

1 cup warm water 


3 to 4 canned halved artichoke hearts, drained

1/2 cucumber, cut into chunks 

1/4 cup pitted kalamata olives, roughly chopped 

1/2 cup halved red grape tomatoes 

1/4 cup feta cheese chunks 

1/2 cup rinsed and drained canned chickpeas 

1/2 head romaine lettuce, chopped 


  1. For the dressing: Put the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Add the water and shake or blend until smooth.
  2. For the salad: In a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar.