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A couple weeks ago my boss took me out to lunch at a local restaurant. One of the specials on the menu was a Greek salad with farro. If you are not sure what farro is let me quickly explain. It is an ancient grain similar to bulgur. However, it is a little bigger than bulgur and in my opinion heartier. I personally really love farro – it is one of my favorite grains. I usually eat it as the main part of a dish – like in my farro with arugula and feta recipe – but I was intrigued to see it as an ingredient within a traditional salad. So I ordered it.
The ingredients in the salad were chopped small so the farro blended in nicely. There was not a lot of the grain but just enough get a little taste with each bite. I really like this salad a lot and as I was eating my brain started to think about making this into a mason jar salad – of course.
The original salad had romaine lettuce, cucumber, tomato, red onion, olives, farro, and feta. I kept all the ingredients except olives then bulk up the salad by adding bell peppers. I love bell peppers and find them to be very filling with minimal calories yet high nutrition. I also decided to switch up the lettuce from romaine to arugula. Arugula is my favorite so I tend to always use it but use whatever lettuce you want. For dressing I used Newmans Own Olive Oil and Vinegar – this is my go to dressing but any vinaigrette will do just fine.
This vegetarian mason jar salad was delicious and I loved the addition of grains. I will definitely be experimenting more with farro in the future.
You can see all my mason jar salad recipes here.
- 5 wide mouth quart size mason jars
- 10 tablespoons Newman's Own Olive Oil and Vinegar Dressing
- 1 quart cherry tomatoes, halved
- 5 mini cucumbers, sliced
- 1 medium red onion, chopped
- 3 red, yellow, or green peppers, chopped
- 1¼ cup cooked and cooled Farro
- 10 tablespoons crumbled feta cheese
- 5 cups baby arugula
- In each of the mason jars divide all the ingredients starting with dressing then adding tomatoes, cucumbers, onion, bulgur, feta, and ending with arugula. Close lid tightly. When ready to eat shake and pour into a bowl.
Salads can be made up to 5 days ahead of time.
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