Save Last summer my sister visited for a week and we obsessed over these Mediterranean jars. She'd grab one from the fridge before work calls and text me afterward about how fresh everything tasted. The way the vinegar soaks into the orzo overnight is pure magic.
My coworker asked for the recipe after seeing me shake my jar at my desk. The sound of olives and feta rattling against glass became a little office ritual. Now half my department makes these on Sunday nights.
Ingredients
- Orzo pasta: This tiny rice shaped pasta is traditional in Greek cuisine and holds onto the dressing beautifully
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time
- Cherry tomatoes: They stay firm longer than regular tomatoes and add bursts of sweetness
- Cucumber: English cucumbers have fewer seeds and stay crunchy for days
- Red bell pepper: Adds gorgeous color and a subtle sweetness that balances the tangy feta
- Red onion: Thin slices mellow out in the vinegar and become pleasantly sweet
- Fresh parsley: Brightens the whole dish and makes it taste like summer
- Kalamata olives: These dark purple olives are essential for that authentic Greek flavor
- Feta cheese: Creamy and salty, it ties all the Mediterranean flavors together
- Extra virgin olive oil: Use the good stuff here since it really shines in the dressing
- Red wine vinegar: Provides the perfect acidic backbone for the dressing
- Dried oregano: Dried works better than fresh here and is a Greek pantry staple
- Garlic: One clove adds just enough bite without overpowering
- Dijon mustard: Helps emulsify the dressing and adds subtle depth
- Salt and pepper: Essential to bring all the flavors together
Instructions
- Cook the orzo:
- Boil according to package directions then rinse under cold water until completely cool. This stops the cooking and keeps each grain distinct.
- Whisk together the dressing:
- Combine olive oil, red wine vinegar, oregano, garlic, Dijon, salt, and pepper in a small bowl. Let it sit while you prep the vegetables to meld the flavors.
- Prep your vegetables:
- Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Keep everything in separate piles for easy assembly.
- Start with the base layer:
- Divide the dressing evenly among four 16 ounce mason jars. This goes first so it coats everything from the bottom up when you shake it later.
- Add sturdy vegetables:
- Layer the red onion, bell pepper, and cucumber directly on top of the dressing. These hold up beautifully against the acidic marinade.
- Layer the tomatoes:
- Scatter the cherry tomatoes over the cucumbers. They add a nice pop of color and sweetness in the middle of the jar.
- Add the orzo:
- Spread the cooled orzo pasta evenly across each jar. This acts as a sponge for all those delicious juices below.
- Top with proteins and garnishes:
- Finish with chicken, olives, crumbled feta, and fresh parsley. The delicate ingredients stay fresh on top away from the dressing.
- Seal and store:
- Tighten the lids and refrigerate for up to four days. The flavors get better each day as everything marinades together.
Save My niece now calls these her special grownup lunches after taking them to school. Watching her shake the jar with such enthusiasm before diving in might be my favorite part.
Making Ahead
These jars keep beautifully in the fridge for four days, making them perfect for Sunday meal prep. I actually think day two and three taste even better as the flavors meld together. Just give everything a good shake before eating to redistribute the dressing evenly.
Serving Suggestions
While delicious straight from the jar, I sometimes empty mine into a bowl and add a drizzle of extra olive oil. The salad also pairs wonderfully with warm pita bread or a slice of crusty sourdough. For a lighter version, skip the chicken and add chickpeas instead.
Customization Ideas
These jars are incredibly forgiving and adapt well to substitutions. Use quinoa or whole wheat pasta for extra fiber, or swap in artichoke hearts and sun dried tomatoes for a different Mediterranean twist. I've added roasted red peppers when I had them leftover from another recipe.
- Try adding dolmas or stuffed grape leaves for an extra Greek twist
- Avocado adds creamy texture but add it right before serving so it doesn't brown
- A squeeze of fresh lemon right before eating brightens everything up wonderfully
Save Something about these colorful layers makes healthy eating feel like a treat instead of a chore. Hope they bring as much brightness to your weekdays as they have to mine.
Recipe FAQ
- → How long do these jars stay fresh?
These Mediterranean layered jars stay fresh for up to 4 days when refrigerated properly in sealed containers. The strategic layering method prevents sogginess by keeping dressing away from delicate ingredients until serving.
- → Can I use different pasta shapes?
Whole-wheat pasta, quinoa, or even rice works beautifully as alternatives. Just ensure whatever grain you choose is cooled completely before layering to maintain optimal texture throughout the storage period.
- → What's the best way to serve these?
Simply shake the jar vigorously to distribute the dressing evenly, or pour contents into a bowl and toss to combine. Both methods yield perfectly coated ingredients with vibrant Mediterranean flavors.
- → Can I make these dairy-free?
Absolutely—simply omit the feta or substitute with a vegan alternative. The Mediterranean flavors remain robust and satisfying without cheese, thanks to olives, fresh herbs, and the tangy vinaigrette.
- → Should I marinate the chicken first?
While not required, marinating chicken in lemon juice, olive oil, and oprego adds extra Mediterranean depth. Grilled or rotisserie chicken both work wonderfully for these portable layers.