Pin it My coworker Jenna used to bring these jars to our Thursday afternoon meetings, and the smell of oregano and feta would fill the conference room before she even opened the lid. One day she caught me staring and just laughed, offering to swap her salad for my sad desk sandwich. I took one bite and immediately asked for the recipe. Now I make a batch every Sunday night, and my lunch break actually feels like a break.
The first time I layered these jars, I got the order backwards and ended up with wilted parsley and dressing-soaked feta floating on top. My partner walked into the kitchen, looked at my four sad jars, and said they looked like science experiments gone wrong. I laughed so hard I almost dropped one. The next attempt, I followed the bottom-up rule and everything clicked into place. Now I line them up on the counter before I pack them away, just to admire the stripes of color for a second.
Ingredients
- Dry orzo pasta: This tiny rice-shaped pasta soaks up dressing beautifully without turning mushy, and it stays tender even after days in the fridge.
- Cooked chicken breast: Rotisserie chicken is my shortcut here; it is already seasoned and saves you from turning on the stove twice.
- Cherry tomatoes: Halve them so they release a little juice into the salad, adding natural sweetness that plays off the briny olives.
- Cucumber: Dice it small and leave the peel on for crunch; it holds up better than you would expect over several days.
- Red bell pepper: The sweetness balances the sharp feta, and the color makes every jar look like a tiny celebration.
- Red onion: Slice it thin so it mellows in the dressing instead of overpowering the other flavors.
- Fresh parsley: This goes on top to stay bright green and fresh; if you bury it, it wilts and loses its punch.
- Kalamata olives: Pitted and sliced, they add that salty, fruity depth that makes you think of sunny coastlines and whitewashed walls.
- Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled; it tastes creamier and does not have that weird coating.
- Extra-virgin olive oil: Use the good stuff here because it is the backbone of the dressing and you will taste every drop.
- Red wine vinegar: Its sharpness cuts through the richness of the olive oil and feta, waking up every other flavor in the jar.
- Dried oregano: This is what makes it unmistakably Greek; crush it between your fingers before adding to release the oils.
- Garlic clove: Mince it fine so it disappears into the dressing but leaves behind that warm, savory hum.
- Dijon mustard: Just a touch helps the dressing emulsify and cling to the pasta instead of pooling at the bottom.
- Sea salt and black pepper: Taste the dressing before you layer; it should be a little bolder than you think because the pasta will mellow it out.
Instructions
- Cook the orzo:
- Boil it in well-salted water until it is just tender, then drain and rinse under cold water to stop the cooking and cool it down fast. Let it sit in the colander while you prep everything else so it is completely cool and not even a little bit sticky.
- Whisk the dressing:
- Combine olive oil, red wine vinegar, oregano, minced garlic, Dijon, salt, and pepper in a small bowl, whisking hard until it looks creamy and emulsified. Taste it on a piece of cucumber or a chunk of feta to make sure it has enough punch.
- Prepare your jars:
- Set out four clean, dry mason jars on the counter in a row so you can assembly-line the layers. Make sure the lids are nearby because you will want to seal them right after the last ingredient goes in.
- Layer the dressing first:
- Divide the dressing evenly among the jars, pouring it directly into the bottom so it acts as a moisture barrier. This is the secret to keeping everything crisp for days.
- Add the sturdy vegetables:
- Layer red onion, bell pepper, and cucumber right on top of the dressing, pressing them down gently so they start soaking up flavor. These can handle sitting in the dressing without getting sad and limp.
- Add the tomatoes:
- Nestle the halved cherry tomatoes on top of the other veggies, cut side up if you can manage it. They will release a little juice as they sit, which is a good thing.
- Pack in the orzo:
- Spoon the cooled orzo into each jar, spreading it in an even layer that covers the tomatoes. Press it down lightly so you have room for the protein and toppings.
- Top with chicken and finish:
- Add the diced chicken, then scatter olives and crumbled feta over the top, finishing with a pinch of fresh parsley. Seal the jars tightly, give them a little shake to settle everything, and tuck them into the fridge.
- Serve:
- When you are ready to eat, shake the jar hard to coat everything in dressing, or dump it into a bowl and toss with a fork. Either way, it is going to taste like you spent way more time on lunch than you actually did.
Pin it I brought one of these jars to a picnic last summer, and my friend Sarah asked if I had ordered it from some fancy meal prep service. When I told her I made it in my kitchen on a Sunday in my pajamas, she looked genuinely shocked. We sat on the grass, shaking our jars like snow globes, and she said it tasted like vacation. That is the moment I realized food does not have to be complicated to feel special.
Choosing Your Chicken
Rotisserie chicken from the store is my go-to because it is juicy, pre-seasoned, and saves me from dirtying another pan. If you have leftover grilled chicken, that works beautifully too, especially if it has a little char on the edges. I have also used poached chicken breast in a pinch, though I always toss it with a squeeze of lemon and a drizzle of olive oil first to keep it from tasting plain. The key is to dice it into bite-sized pieces so every forkful has a little protein. Once, I used shredded rotisserie chicken and it tangled around the orzo in this really satisfying way, so do not be afraid to switch up the texture.
Swapping the Pasta
Orzo is classic here, but I have made this with whole-wheat orzo when I am trying to sneak in more fiber, and it holds up just as well. Quinoa is another great option if you want to skip gluten entirely; just cook it, let it cool, and layer it the same way. I tried it once with couscous and it worked, but it soaked up more dressing and turned a little softer than I liked. Small pasta shapes like ditalini or even elbow macaroni can work in a pinch, though orzo has that perfect tender bite that does not feel too heavy. Whatever you choose, make sure it is completely cool and dry before it goes into the jar.
Making It Your Own
This recipe is wildly flexible once you understand the layering trick. I have swapped red bell pepper for roasted red pepper from a jar, which adds a smoky sweetness that makes the whole thing taste more complex. Sometimes I throw in a handful of baby spinach or arugula just under the parsley, and it wilts slightly but stays fresh enough to enjoy. If you are not a feta person, cubed mozzarella or even goat cheese works, though you lose a little of that Greek sharpness. My neighbor adds chickpeas for extra plant protein, and I have started doing that on days when I want the salad to feel more filling.
- Try adding artichoke hearts for a briny, tender bite that plays perfectly with the olives.
- A handful of toasted pine nuts or slivered almonds on top adds crunch and a nutty richness.
- If you like heat, toss in a pinch of red pepper flakes with the dressing or layer in some sliced pepperoncini.
Pin it These jars have turned my weekday lunches from an afterthought into something I genuinely look forward to, and that feels like a small miracle. I hope they do the same for you, one colorful, crunchy, tangy bite at a time.
Recipe FAQ
- → How long do these jars stay fresh in the refrigerator?
When properly sealed, these jars keep for up to 4 days. The key is layering the dressing at the bottom to prevent vegetables from becoming soggy while keeping everything flavorful.
- → Can I prepare these jars in advance?
Yes, these are designed for meal prep. Assemble all four jars at once and refrigerate. They're perfect for grab-and-go lunches throughout the week.
- → What's the best way to serve the salad from the jar?
Shake the sealed jar vigorously to distribute the dressing evenly, or pour the contents into a bowl and toss to combine. Both methods work well depending on your preference.
- → Can I substitute the orzo pasta?
Absolutely. Whole-wheat pasta, quinoa, or farro work wonderfully. Adjust cooking times according to package instructions and ensure everything is cooled before assembling.
- → How can I make this dairy-free?
Omit the feta cheese entirely or use vegan feta as a substitute. The salad remains delicious and flavorful with the dressing, vegetables, and chicken.
- → Is it necessary to rinse the cooked pasta?
Yes, rinsing the pasta under cold water stops the cooking process and prevents it from becoming mushy. This ensures the best texture when eaten days later.