Italian Chopped Salad in a Mason Jar


If you’ve ever ventured to Pinterest, you’ve seen that Mason Jar meals have been a hit for the past couple of years.  In fact these meals are the reason why I bought a case of Mason Jars about two years ago.  A couple of summers ago, pretty much everything I ate came out of a mason jar.  I was obsessed.

Then the obsession sort of died down a bit and I started using these jars to store stuff, like flour, and sugar and spices and stuff.

For my meal plan this week, I decided to make an Italian Chopped Salad, but I wasn’t sure how to store it.  I knew I wanted to make a whole weeks worth of salads on Sunday (because we know if I do it daily, it won’t happen) so that I can just grab the container and go in the morning.

Then I remembered my Mason Jars! The whole purpose of mason jar salads was that they were meant to be made in one day and enjoyed throughout the week.  Perfect!

So my Italian Mason Jar salad was born.

There is a method to stacking mason jar salads properly so that nothing wilts from the dressing.  Even though I opted to not put dressing in each jar (I actually keep a bottle of dressing at work, so I didn’t need to put it in the jars) I still followed the stacking pattern. You want to put your heartier veggies on the bottom. meats and cheeses in the middle and anything delicate (like lettuce) at the top.  I’m going to be adding croutons, but didn’t put them in the jars because they won’t last in the fridge.

When I was making this, I even thought that this would make a great pasta salad.  Just add some rotini with the lettuce (or instead of the lettuce) and it’s a different kind of salad.  You could also change out the salami for some spicy ham, or maybe do a provolone cheese instead of mozzarella and it would be delicious.  I used a combo of romaine lettuce and iceberg because I like the crunch, but you can use whatever greens you like.


Mason Jar Italian Chopped Salad

  • Servings: 5
  • Print


  • 2 medium-large red peppers; cut into bite size pieces
  • 2 medium cucumbers; cut into bite size chunks
  • 8oz block of mozzarella cheese; cubed (you can buy it already cubed, but the block was less expensive)
  • 1 1/4 cup finely shredded Parmesan Cheese
  • 4 oz sliced hard salami; cut into thin strips
  • 8 oz bag of prepared iceberg salad mix
  • 1 Romaine heart, chopped into bite size pieces
  • Croutons
  • Italian Dressing



Divide all ingredients between 5 mason jars, by layering them in this order:

  1. About 1/2 cup of dressing in the bottom; if desired
  2. Red peppers
  3. Cucumbers
  4. Mozzarella Cheese cubes
  5. Parmesan cheese (about a 1/4 cup each jar)
  6. Salami slices
  7. Iceberg lettuce mix (about a handful for each jar)
  8. Romaine lettuce (fill the remaining space in the jar with romaine)

Screw the mason lids on nice and tight and stick it in the fridge furthest away from the freezer so that the lettuce doesn’t freeze.

Grab a jar every morning before you head to work.  Then at lunch, shake the jar to combine everything and add croutons.  You can either eat it out of the jar or pour it into a bowl. Enjoy!



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