Salad in a jar — why is this even a thing? Because it works. This Greek orzo salad in a jar is seriously delicious, easy to prep, and perfect for lunches during a busy week. It’s flavorful, satisfying, and stores well so you can grab-and-go without sacrificing taste.
I’m oddly obsessed with this salad. There’s something about layering everything in a jar that makes me more excited to eat it later. It’s not just convenient — the combination of textures and bright Greek flavors really elevates a simple meal prep salad.
This version is inspired by classic Greek salads, adapted into a portable jar format so you can prep several at once and have lunches ready to go. It’s especially great if you usually find prepped lunches a little “meh” — these are a game changer.
Key to the texture: a little whole wheat orzo and a few chickpeas. I don’t load the jar with either — just a few tablespoons of orzo and about 1/4 cup chickpeas per jar. That bite of starch and beans adds heft so the salad feels filling and satisfying.
You can customize the jars easily: use a larger jar for more orzo and chickpeas if you want a heartier meal, or a smaller jar for a lighter portion. Eat straight from the jar, shake and mix, or pour it over greens for a big salad — whichever you prefer.
These jars keep well. I left one in the fridge for four days and it was still tasty — the cucumber softened slightly but it was far from bad. The trick is layering so the most delicate ingredients aren’t sitting in dressing the whole time.
Important assembly tip: put the dressing at the bottom of the jar, then add ingredients that won’t immediately absorb it. I layer feta first so it marinates in the dressing, followed by chickpeas. That means when you shake or pour the jar, you get little pockets of marinated feta and chickpeas throughout the salad.
You don’t have to use jars — you can combine all components in a bowl for dinner or a party — but jars make prep simpler and keep everything neatly layered. There are quite a few components to this salad, so prepping in jars keeps assembly organized and portable.
Tip on jars: Weck-style jars with clasps are my preference because they seal well and are easy to use. Fill, seal, refrigerate, and you have an excellent lunch waiting for the week.
Salad in a Jar
Greek Orzo Salad in a Jar
4 jars
35 mins
Ingredients
dressing
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves finely minced or pressed
- 1/2 teaspoon dill weed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
salad in a jar
- 1 cup cooked whole wheat orzo
- 1/2 cup crumbled feta cheese
- 1 cup chickpeas
- 1/2 cup chopped roasted red peppers
- 1/2 cup diced cucumbers
- 1/2 cup sliced kalamata olives
- 1 cup sliced grape tomatoes
- 1/2 cup pickled onions
- fresh herbs for garnish
Instructions
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Note: this salad fits in four 0.5 liter jars.
dressing
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Whisk together the red wine vinegar, lemon juice, honey, garlic, dill, oregano, salt, and pepper. Whisk in the olive oil in a steady stream until combined. The dressing keeps in the fridge for about a week in a sealed container, so you can make extra.
salad in a jar
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Cook the orzo according to package directions if you haven’t already.
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Have jars ready and all ingredients chopped before assembling to make the process quick.
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To assemble each jar: add 3–4 tablespoons dressing to the bottom. Add about 2 tablespoons crumbled feta, 1/4 cup chickpeas, 2 tablespoons roasted red peppers, cucumbers, and olives, a handful of sliced grape tomatoes, 2–3 tablespoons pickled red onions, and fresh herbs. Top with 2–3 tablespoons cooked orzo (add more orzo if you want a heartier jar). Seal and refrigerate.
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When ready to eat, pour the jar over a bed of lettuce or into a bowl and mix. Taste and add salt and pepper if needed — often it’s flavorful enough as is.
The happiest sight: a row of ready-made jars in the fridge, waiting to make your week easier and tastier.