Garden Veggie Mason Jar Salad with Homemade Dressing (Vegan)

Garden Veggie Mason Jar Salad with Homemade Dressing (Vegan)

Perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy weeknight dinner.

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Tip: Key to Success with Mason Jar Salads

The secret is the order you add your ingredients.

First: dressing (so, this is at the bottom of the mason jar)
Second: harder vegetables that won’t break down from the dressing
Third: softer, more tender vegetables and legumes
Fourth/Last: green leafy vegetables and fresh herbs on top

Note: You can experiment and use any combination of ingredients you prefer. Just be sure to add the softer ingredients toward the top to keep them nice and fresh!

Tool(s) Used to Make Vegan Garden Veggie Mason Jar Salad with Homemade Dressing

6 quart-sized mason jars

Garden Veggie Mason Jar Salad with Homemade Dressing

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Garden Vegan Mason Jar Salad

Prep time: 30 minutes
Cook time: n/a
Serves: 6


Basic Balsamic Dressing:
2/3 cup extra virgin olive oil
1/3 cup good balsamic vinegar
2 tbsp Dijon mustard
2 tsp fresh oregano leaves
3 tbsp fresh lime juice
1 tbsp maple syrup
Sea salt and black pepper, to taste

Salad Ingredients:
2 medium English cucumbers, chopped
2 large bell peppers, seeded, chopped
115-oz. can chickpeas, rinsed, drained
1 cup cherry or grape tomatoes, cut in half
2 heads Romaine lettuce, chopped
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, chopped


1. To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and maple syrup together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.

2. Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.

3. Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.

4. Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!

Mason jar salads, Yay or Nay? Let us know in the comments.

Mary Gutierrez

I help women with chronic illness thrive by sharing natural healing success stories, tools, programs and tips that focus on real food.

  • Claire says:

    Fantastic idea, Mary – would never have thought of it, but I will give it a go, Claire x

  • What a brilliant idea. I love salad, but always struggle to keep it fresh when I prepare it in advance for a packed lunch, so this is great!

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