No-Cook Greek Salad Jars
Layer fresh veggies, feta, and homemade Greek dressing in mason jars for grab-and-go lunches. Zero cooking, 10 minutes of prep total.
PROTEIN 14g
CALORIES 320
P:E RATIO 0.4
TIME 10m
YIELD 5
P:E 0.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
5 wide-mouth mason jars (32 oz) FLAVOR
1/3 cup extra virgin olive oil FLAVOR
3 tbsp red wine vinegar FLAVOR
1 tsp dried oregano FLAVOR
1 clove garlic, minced FLAVOR
Salt and pepper to taste FLAVOR
2 English cucumbers, diced PRODUCE
2 pints cherry tomatoes, halved PRODUCE
1 can (15 oz) chickpeas, drained and rinsed FLAVOR
1/2 red onion, thinly sliced FLAVOR
1 cup kalamata olives, halved PRODUCE
8 oz crumbled feta cheese DAIRY
5 cups chopped romaine lettuce FLAVOR
MEAL PREP LOGISTICS
- Storage: Store upright in the fridge for up to 5 days. Do not freeze.
- Batching: Always put dressing on the bottom and lettuce on top — this keeps everything crisp for days.
- Reheat: Microwave for 90s at 70% power.
EXECUTION STEPS
01
THE MACRO PREP
Make Greek dressing: whisk olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
02
HIGH HEAT SEAR
Pour 2 tablespoons of dressing into the bottom of each mason jar.
03
VEGGIE STEAM-SAUTÉ
Layer in order (wet to dry): chickpeas, cucumbers, tomatoes, red onion, olives, feta cheese.
04
THE ASSEMBLY
Pack romaine lettuce on top, pressing down gently to fill the jar.
05
STEP 5
Seal tightly and store upright in the fridge.
06
STEP 6
To eat: shake the jar to distribute dressing, then pour into a bowl or eat straight from the jar.
PRIMARY CATEGORY
EXPLORE MORE No Cook ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
COLLEGE STUDENT BUDGET MEAL PREP ›GROCERY LIST
servings
- 5 wide-mouth mason jars (32 oz)
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 English cucumbers, diced
- 2 pints cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 red onion, thinly sliced
- 1 cup kalamata olives, halved
- 8 oz crumbled feta cheese
- 5 cups chopped romaine lettuce