Pin It The first time I packed these layered jars for a week of work lunches, my coworkers kept asking what restaurant I'd ordered from. There's something about Mason jars that makes food feel special, like you've put thought into every layer. I started making them when meal prep felt boring, and suddenly I was excited to open my lunch again. The best part is how everything stays crisp until you're ready to eat, no sad wilted greens in sight.
Last summer, I brought a jar of this to a beach picnic with friends. When I shook it up and poured it into our shared bowl, the dressing coated every piece of orzo perfectly, and the feta softened just enough into the warm sun. We ate sitting on a blanket with sand between our toes, and someone asked if I could bring the same thing to every gathering forever. That's when I knew this wasn't just meal prep anymore.
Ingredients
- 1 cup (180 g) dry orzo pasta: This tiny rice-shaped pasta is the perfect vehicle for soaking up that tangy Greek dressing without getting mushy
- 2 cups (250 g) cooked chicken breast: I love using a rotisserie chicken from the grocery store to save time, but grilling your own adds those beautiful charred notes
- 1 cup (120 g) cherry tomatoes, halved: They burst in your mouth and add little pockets of sweet juice throughout the salad
- 1 cup (100 g) cucumber, diced: Keep the skin on for color and crunch, it balances the rich olives and feta beautifully
- 1/2 cup (60 g) red bell pepper, diced: The sweetness here cuts through the briny elements and adds gorgeous red color to the layers
- 1/2 cup (50 g) red onion, thinly sliced: These need to go near the bottom so they pickle slightly in the dressing, taming their sharp bite
- 1/4 cup (10 g) fresh parsley, chopped: I prefer flat-leaf parsley for its fresh, peppery flavor that brightens every bite
- 1/2 cup (75 g) Kalamata olives, pitted and sliced: These deep purple jewels bring that essential Greek salinity and a meaty texture
- 3/4 cup (100 g) feta cheese, crumbled: The creamy tangy element that ties all the Mediterranean flavors together
- 1/4 cup (60 ml) extra-virgin olive oil: Use the good stuff here since it's the backbone of your dressing
- 2 tbsp (30 ml) red wine vinegar: Adds the perfect acidic brightness that makes Greek food so craveable
- 1 tsp dried oregano: Dried actually works better than fresh here, infusing the dressing with that classic pizza-parlor aroma
- 1 garlic clove, minced: Mince it fine so it disperses evenly throughout the dressing
- 1/2 tsp Dijon mustard: The secret to getting your oil and vinegar to emulsify into a creamy coating
- 1/4 tsp sea salt and black pepper: Taste as you go since the olives and feta are already salty
Instructions
- Cook your orzo to perfect tenderness:
- Boil according to package directions, then immediately rinse under cold water to stop the cooking and prevent sticking. Let it cool completely so it doesn't create condensation in your jars.
- Whisk up your Greek dressing:
- Combine the olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper in a small bowl. Whisk vigorously until it thickens slightly and emulsifies into a cohesive dressing.
- Grab your four Mason jars:
- Use wide-mouth 16-ounce jars if you can, they make assembly and eating so much easier later.
- Start with the dressing layer:
- Divide your dressing evenly among the four jars, about 2 tablespoons each. This will marinate the vegetables from the bottom up as the days go by.
- Add your sturdy vegetables:
- Layer in the red onion, bell pepper, and cucumber directly on top of the dressing. These can handle sitting in the liquid and actually get better over time.
- Scatter in the cherry tomatoes:
- These go next to create a barrier between the wet vegetables and the pasta layer.
- Spoon in the cooled orzo:
- Spread the pasta evenly across each jar, creating a solid middle layer that will soak up flavors from both above and below.
- Layer on the protein:
- Divide your chicken evenly among the jars, pressing it gently into the orzo.
- Finish with the delicate toppings:
- Top each jar with olives, crumbled feta, and a final sprinkle of fresh parsley. These stay crisp and fresh at the very top.
- Seal and store:
- Screw on the lids tightly and refrigerate for up to 4 days. When you're ready to eat, shake vigorously or pour into a bowl and toss.
Pin It 
My sister-in-law asked for this recipe after seeing my weekly prep posts on Instagram, and now she sends me photos of her own colorful jars every Sunday. It's become this little ritual we share, even from different cities, this Mediterranean tradition of feeding ourselves well. Food connects us like that sometimes, across tables and time zones.
Make It Yours
I've tried swapping in chickpeas for chicken during my vegetarian phases, and the orzo still soaks up all that gorgeous dressing. Quinoa works beautifully too, especially if you're avoiding wheat, though I find orzo's creamy texture really shines in these particular combinations. Sometimes I add artichoke hearts or roasted red peppers when I'm feeling fancy, anything that can hold up to a few days in the fridge.
The Art of Assembly
After making these dozens of times, I've learned that packing each layer down gently with the back of a spoon helps you fit more into each jar. It's not about compression, just letting everything settle into its designated space. I also wipe down the inside rim before sealing, because there's nothing worse than trying to open a jar that's sealed with dried dressing.
Serving Suggestions
These jars have become my go-to contribution to potlucks because they travel so beautifully and look so impressive all lined up. I've served them alongside warm pita bread and hummus for a more substantial meal, and sometimes I'll bring a small container of extra dressing for people who really like to drench their food. The presentation alone makes people feel special.
- Let the jar sit at room temperature for 10 minutes before eating
- Keep a fork in your bag since these jars are deeper than bowls
- The flavors actually improve after day two as everything marinades together
Pin It There's something deeply satisfying about opening your fridge and seeing those neatly stacked jars, each one a promise of a delicious lunch to come. It's the kind of self-care that feels practical and indulgent all at once.
Recipe Questions & Answers
- → How long do these salads stay fresh in the refrigerator?
When properly sealed in mason jars, these salads remain fresh for up to 4 days. The dressing at the bottom prevents wilting, keeping vegetables crisp and pasta tender throughout the week.
- → Can I prepare the dressing ahead of time?
Yes, you can make the vinaigrette up to 5 days in advance. Store it separately in an airtight container and whisk it again before layering into jars to recombine any separated ingredients.
- → What's the best way to serve these jarred salads?
Simply shake the sealed jar vigorously to coat all ingredients with dressing, then eat directly from the jar or pour into a bowl. Both methods work equally well for mixing flavors and textures.
- → Can I substitute the orzo pasta?
Absolutely. Whole-wheat pasta, quinoa, farro, or chickpea pasta all work wonderfully. Choose based on dietary preferences and desired texture. Cooking times may vary slightly with different grains.
- → How do I make this dairy-free?
Omit the feta cheese entirely or replace it with vegan feta, dairy-free cheese, or roasted chickpeas for added protein and texture. The salad remains delicious and satisfying without dairy components.
- → Should I cook the chicken myself or use store-bought?
Both options work well. Rotisserie chicken saves time, while homemade grilled or poached chicken allows you to control seasoning. For extra flavor, marinate diced chicken in olive oil, lemon, and oregano before cooking.