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Fresh Mason Jar Greek Orzo Salad Easy Recipe with Lemon Oregano Vinaigrette

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A quick, fresh, and vibrant Greek orzo salad layered in mason jars with a tangy lemon oregano vinaigrette, perfect for picnics, meal prep, or a light lunch.

Ingredients

Scale
  • 1 cup (about 200g) uncooked orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, finely chopped)
  • 1 clove garlic, minced
  • ½ teaspoon honey (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring 4 cups (1 liter) of salted water to a boil in a large pot. Add 1 cup (200g) of orzo and cook for 8–10 minutes until al dente. Drain in a colander and rinse under cold water to stop cooking. Set aside to drain completely.
  2. In a mixing bowl, whisk together ⅓ cup olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 minced garlic clove, and ½ teaspoon honey (if using). Season with salt and freshly ground black pepper to taste. Set aside for flavors to meld.
  3. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, slice ½ cup pitted Kalamata olives, and finely chop ¼ cup red onion. Soak the onion in cold water for 5 minutes if you prefer a milder flavor, then drain well.
  4. Layer ingredients in mason jars in this order: 2 tablespoons vinaigrette at the bottom, then ⅓ of the cooked orzo, followed by a mix of cucumber, tomatoes, olives, red onion, and parsley. Top with crumbled feta cheese. Repeat layers if using larger jars.
  5. Before serving, shake the jar well or empty contents into a bowl and toss to combine. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  6. Serve chilled or at room temperature.

Notes

Do not overcook the orzo; rinse after cooking to stop cooking and prevent sticking. Layering in mason jars keeps ingredients fresh and crunchy until ready to eat. Use fresh lemon juice for best flavor. Let vinaigrette rest at least 10 minutes before assembling. Soak red onion in cold water to mellow sharpness. Can be made ahead and stored refrigerated up to 3 days.

Nutrition

Keywords: Greek salad, orzo salad, mason jar salad, lemon oregano vinaigrette, picnic salad, easy lunch, healthy salad, Mediterranean

Find it online: https://milaspoon.com/fresh-mason-jar-greek-orzo-salad-easy-recipe-with-lemon-oregano-vinaigrette/