Save I started making these jars on Sunday nights after realizing my weekday lunches had become depressing desk affairs involving wilted greens and regret. The first time I layered one, I was skeptical that a salad could survive in a jar for days, but by Wednesday I was a convert. There's something oddly satisfying about shaking a jar and watching all those bright colors tumble together. Now my coworkers ask why my lunch always looks like it belongs on a cookbook cover, and I just smile and say it's all about the order you put things in.
My neighbor once caught me photographing these jars on my kitchen counter before packing them away, and I had to admit I'd become one of those people. But honestly, when you line up four of them with all those jewel toned layers, it feels like you've accomplished something real. I made a batch for my sister when she was drowning in new mom chaos, and she texted me three days later asking for the recipe and saying it was the first meal she'd eaten with both hands free in weeks.
Ingredients
- Orzo pasta: This tiny rice shaped pasta holds onto the dressing beautifully and doesn't clump like other shapes, plus it stays tender even after days in the fridge.
- Cooked chicken breast: Rotisserie chicken is my shortcut here, and the slightly seasoned store bought kind adds more flavor than plain grilled chicken ever could.
- Cherry tomatoes: Halve them so they release a little juice into the salad when you shake it, creating extra flavor pockets throughout.
- Cucumber: English cucumbers work best because they have fewer seeds and won't water down your dressing as the days go by.
- Red bell pepper: The sweetness balances the briny olives and salty feta, and it stays crunchy longer than other peppers.
- Red onion: Slice it thin and it mellows in the vinegar at the bottom of the jar, becoming almost pickled by day three.
- Fresh parsley: Don't skip this, it keeps the whole thing tasting bright and alive instead of like leftovers.
- Kalamata olives: The pitted kind saves time, and their meaty texture makes every bite feel more substantial.
- Feta cheese: Get a block and crumble it yourself, the pre crumbled stuff has a chalky coating that doesn't melt into the salad as nicely.
- Extra virgin olive oil: This is the backbone of the dressing, so use one you'd actually want to dip bread into.
- Red wine vinegar: It has the right sharpness to cut through the richness without being harsh like white vinegar.
- Dried oregano: This single herb does all the heavy lifting to make it taste authentically Greek.
- Garlic clove: Fresh garlic blooms in the dressing overnight and gets sweeter, not sharper.
- Dijon mustard: Just a touch helps the dressing emulsify and cling to everything instead of pooling at the bottom.
- Sea salt and black pepper: Season the dressing well because it has to flavor every layer above it.
Instructions
- Cook and cool the orzo:
- Boil the orzo until just tender, then drain and rinse under cold water to stop the cooking and wash away excess starch. Let it sit in the colander while you prep everything else so it's completely cool and not even slightly sticky.
- Whisk the dressing:
- Combine the olive oil, vinegar, oregano, minced garlic, mustard, salt, and pepper in a small bowl, whisking until it looks creamy and unified. Taste it and adjust the salt or vinegar, it should be bold because it's flavoring the entire jar.
- Set up your jars:
- Line up four clean mason jars on the counter so you can assembly line the whole process. It feels fussy at first but you'll get into a rhythm fast.
- Start with dressing and sturdy vegetables:
- Pour about two tablespoons of dressing into the bottom of each jar, then add the red onion, bell pepper, and cucumber directly on top. These vegetables can handle sitting in the dressing without getting mushy, and they'll actually improve as they marinate.
- Add tomatoes and orzo:
- Layer the halved cherry tomatoes next, followed by a generous scoop of cooled orzo. Press the orzo down gently to create a compact layer that acts as a barrier between the wet ingredients below and the protein above.
- Top with chicken and finishing touches:
- Add the diced chicken, then scatter olives and crumbled feta over the top. Finish with a pinch of fresh parsley, which will stay vibrant sitting on the surface away from the dressing.
- Seal and store:
- Screw the lids on tightly and refrigerate immediately. When you're ready to eat, either shake the jar vigorously until everything mixes, or dump it into a bowl and toss it properly if you want to feel civilized.
Save There was a week last summer when I made these every Sunday and ate them by the pool during my lunch break, and it felt like a tiny vacation in the middle of ordinary days. My mom tried one and said it reminded her of the salads we'd get at a little taverna in Crete, which is probably the best compliment I've ever gotten on anything I've made. Now every time I open one of these jars I think about blue shutters and cats sleeping on warm stone walls, even though I'm usually just sitting at my kitchen table in my pajamas.
Making It Your Own
You can swap the chicken for grilled shrimp or even canned chickpeas if you want to keep it vegetarian, and honestly both versions are just as satisfying. I've also used whole wheat orzo when I'm feeling virtuous and quinoa when I'm pretending to be gluten free for a week. The dressing is forgiving too, add a little lemon juice if you want it brighter, or a pinch of honey if the vinegar tastes too sharp. One time I ran out of red bell pepper and used roasted red peppers from a jar instead, and it added a smoky sweetness that I've been repeating on purpose ever since.
Storage and Freshness
These jars will keep beautifully in the fridge for up to four days, which is exactly a work week if you make them on Sunday. I've pushed it to five days once and it was still fine, but the cucumber started to lose its crunch and the parsley looked a little tired. If you know you won't eat them all within four days, hold off on adding the feta and parsley until the day you plan to eat each jar. The dressing actually gets better as it sits, the garlic mellows and the oregano blooms, so day three is often better than day one.
Serving Suggestions
I usually eat these straight from the jar with a fork, standing at the counter or sitting in my car before a meeting. But if you're serving them to actual people, dump them into a shallow bowl and they look like you spent an hour arranging a composed salad. They're fantastic alongside grilled lamb or fish if you're making a bigger Mediterranean spread, or you can stuff them into a pita pocket for a messy, delicious handheld situation.
- Serve with warm pita bread and hummus for a fuller meal.
- Add a handful of toasted pine nuts or slivered almonds right before eating for extra crunch.
- Pair with a glass of crisp white wine if you're feeling fancy on a weeknight.
Save Meal prep doesn't have to mean eating boring food out of sad plastic containers, and these jars prove it every single time. Make them once and you'll understand why I keep coming back to them week after week.
Recipe FAQ
- → How long do these jars stay fresh?
When sealed and refrigerated, these jars maintain peak quality for up to 4 days. The layering method keeps the pasta and vegetables separate from the dressing, preventing sogginess.
- → Can I prepare these ahead of time?
Absolutely. These are designed for meal prep. Assemble all four jars at once, seal them tightly, and refrigerate. Shake gently before eating to distribute the dressing throughout.
- → What's the best way to serve these?
Shake the sealed jar vigorously to coat everything with the oregano vinaigrette, or pour the contents into a bowl and toss gently. Both methods ensure even distribution of flavors and textures.
- → Can I substitute the chicken?
Yes, grilled shrimp, white beans, chickpeas, or tofu all work wonderfully. Maintain the two-cup protein quantity for balanced nutrition and satisfying portions.
- → Is this dairy-free friendly?
You can easily omit the feta cheese or use vegan feta as a substitute. The olive oil-based dressing is naturally dairy-free, making this adaptable to various dietary preferences.
- → What pasta alternatives work best?
Whole-wheat orzo, quinoa, brown rice, or pearl couscous are excellent substitutes. They add nutritional variety while maintaining the salad's texture and Mediterranean character.