Start by putting together the homemade balsamic dressing ingredients together. I like to use a 16-ounce mason jar or a small bowl for this.
Divide the salad dressing between the five mason jars. This will equal about 2-3 tablespoons of dressing between each salad. If you want to use less dressing then store the leftover dressing in an airtight jar in the refrigerator.
Next, layer in the rest of the salad ingredients. Start with the tomatoes and continue with the cucumbers, chickpeas, sun-dried tomatoes, sliced turkey, cheese, and end with the arugula.
Place the lid on tightly and put the jars into the refrigerator for up to 5 days.
When you’re ready to eat the California Salad, give the jar a good shake and then dump it into a large salad bowl.