These quick and easy mason jar salads are great to make ahead so you can grab and go. They are the perfect solution for a satisfying, nutritious lunch or an easy weeknight dinner.

The secret to success with mason jar salads is the order you add your ingredients. Start with your dressing followed by the harder vegetables that won’t break down or lose their crispiness from the dressing. Finish each salad off with your green leafy vegetables and fresh herbs.

Quick and Easy Mason Jar Salad Recipe

Mason Jar Salad Ingredients:

6 quart-sized mason jars
2 medium English cucumbers, chopped
2 large bell peppers, seeded, chopped
115-oz. can chickpeas, rinsed, drained
1 c. cherry or grape tomatoes, cut in half
2 heads Romaine lettuce, chopped
½ c. fresh parsley leaves, chopped
½ c. fresh basil leaves, chopped

Simple Balsamic Dressing Ingredients:

2/3 c. extra virgin olive oil
1/3 c. good balsamic vinegar
2 t. fresh oregano leaves
3 T. fresh lime juice
1 T. honey
Sea salt and black pepper, to taste

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

Citrus juicer – I use this for everything and it gets every last drop of citrus juice with minimal effort.
Ceramic knife – I LOVE my knife set, they stay super sharp and are easy to store with the blade cover.
Mason Jars – I purchased mine at Target but you can find them almost anywhere including thrift stores or ask friends and family if they have extras they aren’t using anymore.

Mason Jar Salad Directions:

Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.
Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.
Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator pour each jar into a salad bowl, and enjoy!

Simple Balsamic Dressing Directions:

Whisk the olive oil, vinegar, lime juice, and honey together in a small glass or other non-reactive bowl.
Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.

I like using chickpeas in my mason jar salads because I don’t have to worry if they sit in the fridge for an extra day. Feel free to use cooked chicken, beef, rice, quinoa, pasta, beans, and even cheese to suit your personal taste. If using softer ingredients, like cheese, make sure they are toward the top to keep them nice and fresh.

I hope you like these quick and easy mason jar salads as much as I do!