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This post and recipe development was sponsored by Sprouts Farmers Market.
It is one of my favorite foods of all time. Just ask my Mama. (Hi Mama!!) 🙂
Speaking of my mother, this post is dedicated to her. She is an awesome cook (as I’ve mentioned a number of times on this site and in my books), but there is one thing that she makes that I request every single time I go to my folks’ home.
I don’t know what it is about how she makes it, but it is by far my favorite salad ever. I could eat it every day. I have tried to recreate her recipe time and time again and it never, ever tastes the same as when she makes it.
Isn’t that always the case with certain foods that are prepared for us by others? It’s like the person making it has a special ingredient that they never tell you.
Or, maybe it’s just love. <3 Love adds flavor! 🙂
Meals in Mason Jars?
I love Mason Jars! I use them for everything. We use them as our drinking glasses (both the quarts, pints, and half-pints). I use them for storing food, both wet and dry, cold and frozen. I use the half-gallon and gallon jars for making my herbal infusions.
I love the clear jars and I love all the retro colored jars that they are coming out with. I even have a collection of vintage Mason Jars.
All in all, I am pretty much a Mason Jar addict. 😉
Recently, Sprouts Farmers Market asked me if they could hire me to create a fun Mason Jar recipe for summer for them and their new site, SproutsBrand.com. Of course I said yes because I had so much fun creating those tasty little No-Bake “Cheesecake” Bites with Cherry Balsamic Compote awhile back AND it involves my favorite kitchenware.
A win-win in my book!
While I was mulling over which recipe I wanted to create, I had a ton of different ideas come to mind. You really can make anything and stick it in a Mason Jar for a tasty meal on the go.
But then, I was up at my parent’s house around the same time and my Mom made me Greek salad for lunch. I knew then and there that Mason Jar Greek Salads were going to happen. 🙂
Easy Mason Jar Greek Salad Recipe
When it comes to Greek salad, there are a bunch of different versions. According to Wikipedia, authentic Greek salad is going to be made “with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives, typically seasoned with salt and oregano, and dressed with olive oil.”
From there people add their own spin on things. I use all the traditional ingredients but add a couple extra things:
- artichoke hearts
- crunchy romaine lettuce
- and a protein of some sort (grilled chicken, steak, fish, etc.)
I also top it with a super tangy and refreshing vinaigrette made with olive oil, vinegar, fresh lemon juice, and spices.
Since I am dairy-free, I skip the feta cheese (though for this recipe, I did splurge and ate some feta and amazingly did not react negatively!). Feta adds such a rich, salty, briny flavor, but with the dressing you won’t miss it if you need to leave it off. Try adding some extra olives in place of the feta.
Don’t Want to Use a Mason Jar?
Hey, no worries! You can easily carry this salad in any container of your choice. OR, if you want to just make a big bowl of it to serve at lunch or dinner, you can do that too. Just double, triple, or quadruple the recipe as needed and toss all the ingredients together before serving. Enjoy! 🙂
About Sprouts Farmers Market
First of all, thank you to my sponsor, Sprouts Farmers Market, for allowing me to test out even more of their wonderful products and put this amazing recipe together. I hope everyone enjoys these super refreshing salads this summer! Sprouts has been a pleasure to work with and I hope to get the opportunity to develop more tasty recipes for them in the future.
If you’re not already familiar with Sprouts Farmers Market, they are a natural foods grocery store focused on helping people with their healthy eating journey. They love to inspire, educate, and empower every person to eat healthier and live a better life. Their mission is closely aligned with my own, which is why I was thrilled to partner with them on this project.
Their goal is to create a shopping experience that is fun, easy, and affordable. They have bright and cheery neighborhood grocery stores and offer a huge selection of fresh, natural, and organic foods at competitive prices.
They just recently built a new Sprouts Farmers Market not too far from me and I’m excited to have another addition to my grocery shopping routine. Their other locations in Denver have never been in my line of travel so I only was able to shop there when I was in different parts of town.
This new store is HUGE and beautiful. It was a lot of fun to stroll up and down the aisle looking at products and comparing prices with other stores in the area. They almost always came out a bit cheaper than other places. And I do like saving a buck or two on the grocery bill. 🙂 They also have clip and save mobile coupons which can save you even more moolah!
If you want to see if there is a Sprouts Farmers Market in your neck of the woods, check out their store locator here. Right now they have stores in Alabama, Arizona, California, Colorado, Georgia, Kansas, Missouri, New Mexico, Nevada, Oklahoma, Tennessee, Texas, and Utah, with new locations opening up all the time.
You can find them all over social media too, so go connect with them on:
Now, on to this DELICIOUS recipe! Hope you enjoy! 🙂
- ½ cup Sprouts extra-virgin olive oil
- ¼ cup Sprouts red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- ½ tsp Sprouts dried basil
- ½ tsp Sprouts dried parsley
- ½ tsp Sprouts dried oregano
- ½ tsp Sprouts garlic powder
- ½ tsp Sprouts onion powder
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 1 romaine heart, rough chopped
- 1 small English cucumber, cut into small cubes
- 1 pint cherry tomatoes, sliced in half
- ½ small red onion, very thinly sliced
- 6-8 oz Sprouts marinated artichoke hearts, sliced in half if they are large pieces
- 6-8 oz black or kalamata olives, sliced in half
- 6-8 oz feta cheese, crumbled (omit if dairy-free)
- Leftover grilled chicken, rotisserie chicken, sliced turkey, canned salmon, etc. (optional, but makes it a filling meal)
- In a small mason jar or a bowl, combine all of the vinaigrette ingredients and shake or whisk until well-combined. Set aside. This dressing tastes better the longer it sits, so you could make it in advance and let it sit in the fridge overnight.
- Decide if you are going to eat the salad the same day, or if you are making these ahead of time (over 24 hours). If you are eating the same day as you prepare it, you can place the dressing in the bottom of your Mason jar before you add your ingredients. If you are not going to eat it until the next day, I would recommend keeping your dressing separate to keep the veggies from getting too soggy.
- Wash and chop (or slice) your romaine, cucumber, tomatoes, red onion, artichokes, and olives. If you're using meat, you'll want to chop or slice that up at this time too.
- In a clean quart mason jar, add 2 tablespoons (more or less if desired) of dressing in the bottom (if you're eating on the same day) and then layer your veggies. I like to layer in the following order to help keep the crisper veggies on the bottom and softer lettuce on the top: cucumbers, tomatoes, onions, olives, artichokes, feta, and lettuce. If using meat, put the meat on the very bottom.
- Cover with a lid and store in your fridge until ready to eat. Shake the jar to disperse the dressing and serve.
- Tip 1: I like to keep my salads loosely packed. That way when you shake the dressing around, it will actually disperse all over the veggies and not just sit on the top or bottom.
- Tip 2: If you leave the dressing out of the jar, these will keep for up to 4 days in the fridge. So, you could make a big batch for the whole week! Makes getting those veggies in super easy!
Mason Jar Madness!
Seriously, I am a Mason jar junkie! If you are in need of Mason jars, especially the cool colored ones, my affiliate partner, Amazon, has some excellent pricing. Here are some of my favorites. I really prefer wide-mouthed quart, pint and a half, and pint jars over the regular mouth jars. Easier to clean and easier to put stuff in (and get stuff out!).
I use these for food storage (both dry and wet, frozen or refrigerated). We also use them for drinking glasses, because it makes it easy to calculate how much water, tea, etc., you’ve had that day. They are making quart jars in clear, blue, purple, and green. I LOVE the colors!
These jars are super handy for taking drinks on the go because they fit into most cup holders! The quart jars are just a tad too big for most cup holders in cars, but these typically fit like a glove! I’ve only ever seen these in the clear glass. Find them on Amazon here.
I love these for salad dressings, cans of olives or artichokes, or for beverages where I am not going to want to drink a full quart. These come in the clear, as well as blue, green, and purple. Click on each of the images to check them out on Amazon.
These small jars are great for smaller batches of salad dressing or things like chia pudding, yogurt, etc. I’ve seen these in the clear and blue glass. Find the clear ones on Amazon here. Find the blue ones on Amazon here.
The tiniest of the bunch, I keep a few of these tiny jars on hand for sending sauces and condiments to work with my hubby. They are super handy for things like ketchup, mustard, dressing, etc. on the go. I have only ever seen these as clear, but if they ever offered colors that would be super fun! Find them on Amazon here.