Mason Jar Greek Salads

This make-ahead lunch is sure to make your day.

Makes 2 salads


½ cup cherry tomatoes, halved

½ small red onion, sliced

½ cup cucumber, diced

½ cup chickpeas

1 cup Lemon Garlic Jackfruit Meal Starter from The Jackfruit Company

¼ cup kalamata olives, pitted and halved

⅓ cup plant-based feta cheese, crumbled

2 cup romaine lettuce, chopped



¼ c olive oil

2 T red wine vinegar

1 T dijon mustard

1 garlic clove, minced

½ tsp dried oregano

Salt and pepper


Cook jackfruit in a skillet over medium heat for 5 minutes, stirring often. Remove and let cool before shredding with two forks.

In a small bowl, whisk together dressing ingredients. Divide between two mason jars. 

Divide the remaining salad ingredients and layer into the jars starting with cherry tomatoes, followed by the onion, cucumbers, chickpeas, shredded Lemon Garlic Jackfruit, olives and cheese. Pack in the romaine lettuce and seal the lid. Store in the refrigerator until ready to eat.