Mason Jar Greek Salad
Make this mason jar Greek salad recipe with fresh veggies and creamy tahini dressing for a delicious, healthy meal prep option!
Servings: 3 servings
Equipment
Ingredients
Tahini Dressing:
- 1/3 cup tahini well stirred
- 3 Tablespoons Extra Virgin Olive Oil
- Juice of 1 lemon
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt more to taste
- 1/2 teaspoon ground black pepper
- 2-3 Tablespoons water as needed
- 1 teaspoon white vinegar
Greek Salad Jar:
- 3/4 cup Kalamata olives
- 1 cup sliced grape tomatoes
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/3 cup feta cheese crumbles
- 1 cup chopped bell peppers we used a mix of red and yellow
- 1 cup chopped Persian cucumbers
- 1 cup shredded romaine lettuce
Instructions
- In a bowl, whisk all the dressing ingredients until smooth. If the tahini thickens or appears curdled, don’t worry! Just add an extra tablespoon of water and keep whisking until creamy. Divide the dressing evenly into 3 mason jars.1/3 cup tahini, 3 Tablespoons Extra Virgin Olive Oil, Juice of 1 lemon, 1/2 teaspoon cumin, 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper, 1 teaspoon white vinegar
Layering:
- Start with the tahini dressing at the bottom of each jar. Next, layer in the olives, tomatoes, chickpeas, feta cheese, bell peppers, cucumber, and finally, the romaine lettuce. Seal the jars and refrigerate for up to 5 days.3/4 cup Kalamata olives, 1 cup sliced grape tomatoes, 1 (15 ounce) can, 1/3 cup feta cheese crumbles, 1 cup chopped bell peppers, 1 cup chopped Persian cucumbers, 1 cup shredded romaine lettuce
- When you're ready to enjoy, simply flip the jar into
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 15g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 1122mg | Potassium: 473mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2347IU | Vitamin C: 74mg | Calcium: 161mg | Iron: 2mg
