Save It The first time I packed these jars for a week of work lunches, my coworkers kept asking what takeout I was treating myself to. The layers stay perfectly fresh for days, and something about that Mediterranean combination of salty feta, bright tomatoes, and herbaceous dressing never gets old.
I started making these after my sister returned from a summer in Greece and could not stop talking about the village salads she ate every afternoon. Now they are my Sunday ritual while listening to podcasts, assembling four perfect lunches in under twenty minutes.
Ingredients
- 1 cup dry orzo pasta: Those tiny rice shaped pearls absorb the dressing beautifully without becoming mushy, and rinsing them under cold water after cooking stops them from sticking together
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, but grilling your own with lemon and oregano adds another layer of flavor
- 1 cup cherry tomatoes: Halving them releases their juices into the dressing as the jars sit, creating a natural tomato vinaigrette
- 1 cup cucumber: English or Persian cucumbers stay crunchy longer and have fewer seeds to deal with
- 1/2 cup red bell pepper: The sweetness balances all the salty elements and adds incredible crunch
- 1/2 cup red onion: Thin slices mellow out in the acidic dressing, losing their harsh bite
- 1/4 cup fresh parsley: Flat leaf parsley brings a fresh peppery brightness that dried herbs just cannot replicate
- 1/2 cup Kalamata olives: These purple jewels provide the essential briny punch that defines Greek cuisine
- 3/4 cup feta cheese: Quality Greek feta in brine is worth every penny, crumbling perfectly over each layer
- 1/4 cup extra virgin olive oil: The foundation of the dressing, so use something you would happily dip bread in
- 2 tbsp red wine vinegar: Adds the perfect acidic brightness without overpowering the delicate vegetables
- 1 tsp dried oregano: Greek oregano has a more intense floral aroma than the Italian variety
- 1 garlic clove: Minced finely so it disperses evenly throughout the dressing
- 1/2 tsp Dijon mustard: The secret ingredient that emulsifies the dressing and adds depth
- 1/4 tsp sea salt and black pepper: Adjust to taste, remembering the feta and olives are already quite salty
Instructions
- Cook and cool the orzo:
- Boil the pasta according to package directions until al dente, then drain and immediately rinse under cold water until completely cool to stop the cooking process and prevent clumping
- Whisk together the dressing:
- Combine the olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl, whisking vigorously until the mixture emulsifies into a thickened dressing
- Prep your vegetables:
- Halve the cherry tomatoes, dice the cucumber and bell pepper into small uniform pieces, thinly slice the red onion, and chop the fresh parsley while the pasta cooks
- Begin the layering process:
- Start with the dressing at the bottom of each jar, followed by the sturdy red onion, bell pepper, and cucumber which can marinate without becoming soggy
- Add the remaining layers:
- Continue with cherry tomatoes, then the cooled orzo, followed by diced chicken, Kalamata olives, and finish with crumbled feta and fresh parsley on top
- Seal and store:
- Tighten the lids completely and refrigerate for up to four days, shaking each jar before serving to distribute the dressing or pouring into a bowl for a more traditional salad presentation
Save It My friend Sarah texted me from her first day back at the office, saying she actually looked forward to lunch for the first time in years. The convenience of grabbing a jar from the fridge completely transformed her morning routine.
Make Ahead Magic
These jars keep surprisingly well for up to four days, though the pasta will continue absorbing the dressing. If you prefer it less creamy, pack the dressing separately in a tiny container and pour it over right before eating.
Perfect Protein Swaps
While grilled chicken is classic, chickpeas make this completely plant based, or leftover salmon from last nights dinner adds lovely richness. Just keep the protein around two cups for the four jars.
Serving Suggestions
Sometimes I empty the jar into a bowl and top with warm pita bread fresh from the toaster oven. Other days I eat straight from the jar with a fork while standing at the kitchen counter.
- Pack pita chips separately for added crunch
- Drizzle with extra lemon juice before serving
- Sprinkle with dried oregano right before eating
Save It These portable Greek salads have saved me from countless takeout temptations and turned lunch into something I genuinely anticipate each busy weekday.
Recipe FAQs
- → Can I use other pasta instead of orzo?
Yes, alternatives like whole-wheat pasta or quinoa work well for added texture and fiber.
- → How should I store the layered jars?
Seal jars tightly and refrigerate for up to four days to maintain freshness.
- → Is it possible to prepare the chicken in advance?
Absolutely. Grilled or rotisserie chicken can be used and kept ready for quick assembly.
- → What dressing flavors are included?
The dressing combines olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and black pepper for a bright, tangy finish.
- → Can any ingredients be omitted or substituted?
Feta can be skipped for dairy-free options, and vegetables can be adjusted based on preference.