Carolina Kitchen: Greek mason jar salad

Carolina Kitchen: Greek mason jar salad (Photo credit: WLOS Staff)

by Foothills Wellness Center; Dr. Joseph Picone & Chef Melissa LeRoy



  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon coconut sugar
  • Ground black pepper to taste


  • 1 1/2 cups whole cherry tomatoes
  • 1/4 small red onion, diced or sliced thin
  • 1 cup thin cucumber slices
  • 1 cup chopped bell pepper (about 1/2 large pepper)
  • 9 ounces Grilled Chicken Breast, sliced on the bias into strips
  • 4 1/2 cups chopped Romaine lettuce
  • 3 ounces reduced sodium feta cheese
  • 9 kalamata olives
  • 3 pepperoncini


  1. Combine all dressing ingredients into a small bowl and whisk until combined. Immediately divide the dressing among 3, quart-sized mason jars, spooning 2 tablespoons into each.
  2. Divide salad ingredients among the three mason jars in the order listed to optimize freshness. To each jar, add 1/2 cup whole cherry tomatoes, 2 tablespoons diced red onion, 1/3 cup cucumber slices, 1/3 cup chopped bell pepper, 3 ounces chicken, 1 1/2 cups chopped romaine, 1 ounce feta cheese, 3 black olives and 1 pepperoncini.
  3. Screw on the lids and store mason jars in the fridge until ready to enjoy! When ready to eat, simply pour ingredients into a bowl and serve.
close video ad
Unmutetoggle ad audio on off