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These Marinated Tomato Feta Orzo Salad Jars are a fun, easy, and wholesome make-ahead lunch or dinner. These simple, delicious salad jars are no-cook, come together quickly, and with very little effort. Greek olives, bell peppers, cucumbers, tomatoes, salty feta cheese, orzo pasta, and a tangy, herby Greek dressing. Each jar is so colorful and, once everything is tossed together, very yummy too. Enjoy these for lunch or dinner.
I think everyone can relate to this, but the second Memorial Day passes, it’s full-on summer. I know the season doesn’t officially begin until summer solstice, June-21st, but once school’s out, in my mind, it’s summer.
For me, summer signifies a time for delicious cooking…but not a lot of it. I don’t want to be tied to the kitchen on busy summer days. Or stuck at the stove on a warm, peaceful night. I just want simple, vibrant, delicious, and satisfying recipes.
Honestly, it’s a lot to ask out of most recipes. Some recipes just take time and effort. But I’m hoping to create plenty of summer recipes that are more on the easier side. So I thought the perfect recipe to start with would be these make-ahead salad jars.
The idea
The idea is that you can assemble these over the weekend or on days when you have some extra time. Then enjoy them either for lunch or dinner in the days to follow.
What’s awesome about this idea is that the jars take almost no effort to prepare. And as they sit they actually develop even more flavor.
You can enjoy them for lunch. Or use them for dinner by adding a side of grilled chicken, steak, or sautéed chickpeas for added protein.
The steps
Even though the recipe says to start with the dressing, I like to prepare all my salad ingredients first. This just means, cooking the orzo and chopping up the vegetables and herbs.
Then I make the dressing, which is a slight twist on a Greek vinaigrette. Instead of red wine vinegar, I like to use balsamic for a more intense flavor. The balsamic soaks into each of the ingredients really well.
For the dressing, simply mix everything together. No fancy steps.
Then, you layer. I use glass weck jars, but feel free to use any set of random jars. They can even all be different, you just need to use a larger jar (around 16 ounces).
Layer it all in. The key is to start with the bell peppers. Then pour over the dressing and add the feta and tomatoes. What happens is that the dressing ends up marinating the peppers and some of the feta too. It really adds a lot of flavor to each jar.
After the tomatoes, everything else goes in. Cucumbers, olives, orzo, fresh dill, and basil. Then a big scoop of hummus and fresh arugula too.
Keep each jar in the fridge until you’re ready to eat. Then just dump out the jars and toss everything together.
As mentioned, grilled chicken or steak would really be delicious if you want to serve these up for dinner. Or if you’re a vegetarian, try using warm sautéed chickpeas. You could even add an egg too!
Lots of options. Each is delicious and perfectly easy for summer days!
Looking for other great salads? Try these.
Pesto Chicken and Avocado Bacon Salad Wraps
Mango Kale Chopped Salad with Cilantro Lime Dressing
Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
Grilled Lemon Herb Chicken Avocado Orzo Salad
Lastly, if you make this Marinated Tomato Feta Orzo Salad Jars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Marinated Tomato Feta Orzo Salad Jars
Servings: 4
Calories Per Serving: 910 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice, plus more for serving
- 2 tablespoons honey
- 1 shallot, grated
- 1 clove garlic, grated
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- chili flakes
- kosher salt and black pepper
Salad Jars
- 2 tablespoons sunflower seeds (sunflower/pinenuts)
- 1-2 bell peppers, thinly sliced
- 8 ounces feta cheese, cubed
- 2 cups cherry tomatoes, halved
- 1 1/2 cup chopped cucumbers
- 1 1/12 cup pitted kalamata olives
- 2 cups cooked orzo pasta
- 1/2 cup mixed chopped dill and basil
- 1 cup hummus
- 4 cups fresh arugula
Instructions
- 1. To make the dressing. In a glass jar, shake or whisk together all ingredients. Season with chili flakes, salt, and pepper.2. Layer the jars. Using 4 (16 ounce) glass jars, evenly layer the seeds and bell peppers. Pour 1/4 of the dressing into each jar. Then, add the feta, tomatoes, cucumbers, olives, orzo, and herbs. Add the hummus, then arugula. Seal the jars and keep in the fridge for up to 3 days. 3. To serve, pour the contents of the jar out into a bowl. Squeeze the remaining lemon juice over top. Season with salt, if desired. Enjoy!
Okay, I’ll admit, I haven’t eaten the whole salad yet, but I’ve tasted the components and I can hardly wait to stuff this in my face at lunch time today! My husband asked for some additional protein, so will likely run through that chicken place with the delicious grilled nuggets and top his salad with those.
One note – I used 3 (32 oz/1 qt) containers and 1 (16 oz) container. The 16 oz container is too small for this salad – I packed everything in there really tight and still couldn’t get the arugula in there. No biggie, but if anyone is looking to buy the cute Weck jars Tieghan shows, maybe consider ordering the quart size. 🙂
Hey Nancie,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
What would you recommend as an Orzo substitute? I have a gluten allergy. ☺️ This jar salad idea looks amazing!!!
Hi Rachael,
So many options for this: GF orzo, a gluten free short cut noodle, quinoa, farro, rice, really anything you like! Please let me know if you have any other questions! xx
This looks so tasty! How long do you think these would keep in the fridge?
Hi Kate,
These are good in the fridge for up to 3 days. Please let me know if you give the recipe a try, I hope you love it! xx
I planning on making this and many of your other recipes. I just purchased Half Baked Harvest “Everday” cookbook and immediately went and purchased your other two. I absolutely love them, what you’ve done to create such amazing dishes and how much more beautiful than Colorado for the setting that this all takes place in. I’m a new big fan!!
Hi Catherine,
Thanks so much for your kind message and ordering the cookbooks! I hope you love them as much as I do:) xxTieghan
That looks so delicious and wonderful for making ahead! I have some family coming over who are vegans. Any subs for the feta or would it work just fine without?
Hi Ania,
Just skip it:) Please let me know if you give this recipe a try, I hope you love it! xx
Definitely printed this for so I could add it to my shopping list for this week! I love this idea! More quick beautiful meal preps please! ❤️
I hope you love the recipe Amber!
Salad jars are great but I’d like to serve this beautiful salad for a upcoming picnic. Any suggestions? Think I could make it ahead of time in a clear glass bowl and then invert it on a platter at serving time?
Hi Betsy,
I would probably just make it on a platter like a regular salad:) Please let me know if you have any other questions, I hope you love the recipe! xx
Would mozzarella hold up? I’m allergic to feta and thought I would substitute a different cheese. I also can’t have hummus but figured I can just leave that out of mine.
Hi Sherry,
Sure, mozzarella would be great, the small mozzarella balls would be awesome! Let me know if you have any other questions:) xx
This looks amazing and I look forward to adding it to my salad jar rotation.
Do you have a suggestion for a replacement for the olives? I’m not a fan (blasphemy, I know!) but can’t fathom what may be used in lieu of them.
Thank you in advance for your suggestions.
Hey there,
Any other veggie you enjoy will work, capers would be great! I hope you love the recipe! xx
Where would I find the jars you used, pictured with the recipe?
I believe they are Weck jars
I just purchased som wick jars on Amazon!
Thank you!
Hey Michelle,
Here is the link for the jars that I used:
https://rstyle.me/+F0OpX-P-SDlTKKElWe6wTQ
Let me know if you have any other questions! xx
Ironically, I’ve been on Williams Sonoma’s website all morning, trying to figure out what to buy with my gift card. Then I saw this comment, and cha-ching, purchase made!
Can’t wait to make these for work! 🙂
Perfect!! I hope you love the recipe Hira!
I have ordered Half Baked Harvest Everyday! Can’t wait to see it, I mean your blog is amazing too but there’s something special about owning a hardcopy isn’t there? I’m sure it will be as well used as the first two. xx
Thank you so much for ordering the cookbook Sanna! I hope you love it as much as I do! xT
How do you think goat cheese would hold up in the jars?
Hey Ellen,
Goat cheese would be great to use! Please let me know if you give the recipe a try, I hope you love it! xx
How big do the jars need to be?
Hi Justine,
You will want to use 16 ounce jars. Please let me know if I can help in any other way! xTieghan
Yum! Absolutely perfect for picnics!
Thanks so much Anna! Let me know if you give them a try!! xTieghan
When do you add tomatoes?
Hi Bob,
You are going to add the tomatoes in step 2 after the peppers:) Please let me know if you give this recipe a try, I hope you love it! xTieghan