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Six mason jars filled with different colorful layered salads

Mediterranean Salad in a Jar Recipes

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  • Author: Melissa Griffiths-Bless this Mess
  • Total Time: 5 minutes
  • Yield: Serves 1 as a main dish and 4 as a side salad 1x


Life gets busy, but that doesn’t mean that daily salads are out of your grasp – prep a salad in a jar in advance, and you’ll eat well all week long!


  • 23 tablespoons balsamic vinegrette
  • 1/2 cup roasted chickpeas
  • 1/4 cup calamata olives, halved
  • 1/4 cup chopped artichoke hearts
  • 1/4 cup cherry tomatoes
  • 23 tablespoons feta cheese
  • 2 cups greens, I used Romaine lettuce


  1. Place the dressing in the bottom of the jar.
  2. Add the roasted chickpeas.
  3. Add the olives, artichoke hearts, tomatoes and feta cheese.
  4. Fill up your jar with the lettuce.
  5. Screw on the two piece lid (flat and band) and store in the fridge for up to a 7 days.


  • To make the roasted chickpeas, simply open a 15-ounce can of chickpeas and give them a drain and rinse. Then toss them with your favorite spices and salt and roast for 15-20 minutes at 400 degrees. They are delicious right out of the oven!
  • These flavors went well with both salads. You can find my vinaigrette recipe here.
  • Prep Time: 5 mins
  • Category: Salad
  • Method: meal prep
  • Cuisine: American


  • Calories: 84
  • Sugar: 2.1g
  • Sodium: 519.5mg
  • Fat: 4.6g
  • Carbohydrates: 11.1g
  • Protein: 3.5g
  • Cholesterol: 8.3mg