Teach Eat Love

Greek Jam Jar Salad

jar salad ideas

Awhile back, I decided to devote a category for Mommy’s Lunches. I realized when I was packing a cute and healthy bento lunch for my kid that I couldn’t eat crackers and leftover bits for my lunch anymore if I was going to set a good example of healthy eating for her.

But, in order for me to eat healthy foods, I have to make them ahead of time. If it’s not ready to go in the fridge, I won’t have time to eat it.

So, I started making Jam Jar Salads – a double batch so both my husband and I have healthy, grab-and-go lunches. One of my favorites is this Asian Jam Jar Salad. It’s delish.

salad recipe

Today’s Greek salad is delicious – it has a homemade tzatziki sauce, loads of crispy veggies, chick peas, feta, spinach, and pine nuts. It holds up well in the jar for 3 days, so you can make several at one time and knock out lunches for days.

make ahead lunch ideas

First, we’re going to mix some Greek yogurt, mayo, Greek seasoning (or a bit of dill and salt to taste), red onion, cucumber, and feta. Divide it between two quart sized jars.

healthy lunch ideas

Open a can of chick peas, rinse and drain them. Divide them between the two jars.

gluten free lunch ideas for adults

Sprinkle in some red onion.make ahead lunch

Add red bell pepper.greek salad mason jar

Add a handful of seeded cucumber. If you’ve never seeded a cucumber, just grab a spoon and scoop it out so your salad doesn’t get soggy.

jar salad recipes

Add a bit of feta.lunch ideas for busy moms

Loosely pack in some baby spinach.

easy office lunch ideas

And top with some pine nuts for some crunch.greek salad recipe

Here’s the recipe!

healthy desk lunch

Greek Jam Jar Salad

Whip up a few of these, store them in the fridge, and have healthy, ready-to-go lunches for days!


a heaping 1/2 c. Greek yogurt (I prefer full fat)

2 T. mayo (I love vegenaise)

1/4 c. diced red onion, divided

1/2 c. crumbled feta, divided

1 cucumber, seeded and diced

1 t. Greek seasoning

2 T. water

1 red bell pepper

1 c. cherry tomatoes, cut in quarters or halves

two big handfuls of baby spinach

1 can of chick peas, drained and rinsed

2 T. toasted pine nuts





  1. In a small bowl, stir together the Greek yogurt, mayo, 2 T. red onion, half of the cucumber, half of the feta, and the Greek seasoning. Add water, more or less, to get the consistency you want. I like a thicker sauce, but you may want to double the water to get more of a liquidy dressing.
  2. Get two quart sized mason jars. Divide the yogurt sauce between them. Add half of the chick peas to each jar.
  3. Toss in the remaining red onion.
  4. Add the red pepper, the remaining cucumber, and the tomatoes.
  5. Divide the remaining feta between the jars, as well as the spinach. Top with pine nuts. Twist on the lid and pop in the fridge.
  6. When you're ready to eat, invert the jars over a bowl so everything gets all mixed up with the dressing.
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