The Meal Prep Trend That Deserves a Comeback

Mason jar salads may not be the newest lunch trend, but they’re still one of the smartest. Easy to prep, pretty to look at, and shockingly good at staying fresh for days. What’s not to love? Whether you’re meal prepping for the week or looking to shake up your lunchtime routine, learning how to make mason jar salads the right way will save you time, money, and dishwashing.

If you’ve been hanging out with me for a while, you know I have a serious soft spot for Gifts in a Jar—everything from Cookies and Gardens to Journals and Lights (yes, really). There’s even a free downloadable eBook full of them! I love the practicality, the charm, and the cleverness of stuffing useful things into glass jars with screw-top lids.

I first wrote about mason jar salads back in 2015, when they were having a serious moment on Pinterest and in my kitchen. And here we are, ten years later, and I still can’t get over how practical, pretty, and just plain smart they are. Some trends fade, but this one stuck around for good reason.

Why Mason Jar Salads Are Worth Revisiting

No, I didn’t invent the concept (if only!), but I’ll gladly cheer for the genius who did. It’s one of those beautifully simple ideas that checks all my boxes: easy to prep, saves money, and spares you from the dreaded “What’s for lunch?” panic that hits just before noon.

Here’s the deal: you layer fresh, crisp ingredients into a wide-mouth glass canning jar in a specific order (more on that below), stash it in the fridge, and boom—instant grab-and-go lunch. If you do it right, your jar salad can stay just as fresh on Friday as it was when you prepped it on Sunday. And no vacuum-sealing is necessary.

Now, I know some folks roll their eyes and say, “Sure, it looks pretty, but it’s awful to eat a salad out of a jar.” Fair point. Honestly, I agree. But here’s the fix: just dump it into a bowl. Yes, it’s one extra dish—but for a fresh, evenly dressed salad? Worth it. And hey, that bowl can go right into the dishwasher.

Interestingly, this whole trend made it all the way to Shark Tank with a business called Simply Good Jars. Their founder, an actual chef, started selling fresh, layered salads in reusable jars. Mark Cuban and Lori Greiner even invested. If Cuban’s in on the jar life, maybe we were onto something all along. (Also: they claimed their salads stayed fresh for nine days. I haven’t pushed it that far, but I believe it.)

Bottom line: mason jar salads aren’t just a Pinterest fever dream from 2015. They’ve evolved, they still work, and with a few tweaks, they’re more than worth a comeback in 2025. Let me show you how to do it right.

The Secret to Layering Your Jar Salad Like a Pro

This isn’t an exact science. Mostly it’s just common sense. But getting the layers right makes all the difference between a crisp, crave-worthy salad and a sad, soggy mess. Here’s the method I use that works every single time:

1. Salad Dressing (bottom layer):

Start with 2–3 tablespoons of your favorite dressing, enough to coat but not drown your salad. Pour it right into the bottom of the jar. This is non-negotiable. The goal is to keep the dressing far, far away from your leafy greens until it’s time to eat.

• MORE: 17 Quick and Easy Recipes Homemade Salad Dressing From Scratch

2. Sturdy Raw Vegetables:

Next, add veggies that won’t mind hanging out in dressing for a few days. Think sliced cucumbers, cherry tomatoes, carrots, chopped bell pepper, chickpeas or celery. These guys hold their crunch and actually improve after a little marinating.

3. Softer Vegetables and Add-Ins:

This is where you layer beans, mushrooms, corn, sprouts, and anything that’s a little softer but still holds up well. They’re far enough from the dressing that texture won’t suffer, even if there’s a bit of mingling.

4. Grains, Pasta, or Rice:

Now you’ve got a solid dressing barrier, it’s time to pile in your cooked grains, quinoa, couscous, brown rice, or even cooled pasta if you’re going for a pasta salad vibe. These are great filler ingredients and add staying power to your meal.

5. Protein:

Add whatever protein you’ve got: chopped grilled chicken, tuna, boiled eggs, shredded cheese, deli meat, tofu. Basically, anything that gives your salad some oomph and keeps you full longer.

6. Leafy Greens (top layer):

Here’s where you pack in the greens: romaine, spinach, field mix, arugula, or whatever you like. The tighter you pack it in, the less air exposure, which keeps your salad fresh longer.

7. Toppings:

On the very top: nuts, seeds, dried fruit, and any other crunchy elements. Important note about bacon: Even if it’s sitting far from the dressing, bacon will still soften over time in a sealed jar. My fix? Tuck it into a folded snack-size bag and place it right on top of the greens before sealing. It’ll stay crispy until you’re ready to toss it in.

Screw on the lid, stash your jar in the fridge, and give yourself a pat on the back. When lunchtime rolls around, just dump the jar into a bowl and give it a quick toss. Technically, you can eat it straight from the jar if you give it a good shake first, but unless you enjoy wrestling with a fork in a tall glass cylinder, I recommend using a bowl.

Personally, I like to line up five jars on the counter and do an assembly line. Sometimes they’re all identical, other times it’s a mixed bag depending on what’s in the fridge. Either way, it completely eliminates the “What’s for lunch?” conundrum from my weekday routine. Instead, I get to ask the much nicer question: “Which one looks good today?”

3 Tried-and-True Mason Jar Salad Recipes

Need a little salad inspiration to jumpstart your jar-prepping groove? Here are three of my favorite combos. Each one follows the layering method outlined above, so your salad stays fresh, not soggy.

Chunky Mediterranean

This is a bold, briny, super satisfying salad that skips the leafy greens entirely. I make this one in a pint-sized jar. It’s the perfect portion for a light lunch or a side dish. Serve it cold with a slice of crusty bread or a handful of pita chips and you’ll feel like you’re dining seaside in Santorini.

Layer it like this:

Red wine vinaigrette → chopped plum tomatoes → cucumber slices → pitted Kalamata olives → chopped yellow bell peppers → red onion → crumbled Feta

Let it marinate in the fridge at least 12 hours before eating. The flavors get even better.

Shrimp Feta Cobb

This is a protein-packed power lunch that will keep you full and focused all afternoon. It’s rich, creamy, and loaded with flavor, with just enough brightness from the tomatoes and cucumber to keep it light. A Cobb salad with coastal flair!

Layer it like this:

Italian dressing → chopped avocado → grape tomatoes → chopped red onion → chopped cucumber → romaine lettuce + baby spinach → crumbled Feta → cooked shrimp → chopped boiled egg → crisp bacon (in a snack baggie, if you want it to stay crispy!)

If you’re prepping this one a few days ahead, wait to cut the avocado until the night before or add a squeeze of lemon to keep it from browning.

Spring Pea with Feta, Cucumber & Radish

This one tastes like sunshine in a jar: crisp, creamy, and slightly peppery thanks to the radish. It’s a beautiful option for spring or summer meal prep and makes a refreshing side salad for grilled chicken or salmon.

Layer it like this:

Creamy buttermilk dressing → crumbled Feta → sliced cucumber → sliced radish → fresh spring peas → chopped Romaine → sunflower seeds

Fresh peas make all the difference here if you can get your hands on them. Frozen peas will work in a pinch. Just thaw them first.

Recommended Jar Sizes and Where to Buy Them

For jar salads, wide-mouth glass canning jars are the gold standard. They make it easy to layer ingredients without squishing everything in, and just as important, eating or pouring the salad out doesn’t feel like a game of Operation. Stick with glass over plastic for freshness and longevity.

Wide Mouth Mason Jars 32 oz

The quart-size wide-mouth jar is the go-to for a personal-sized salad. Want to prep a fruit salad? A pint jar is perfect. Feeding a crowd or packing something to share at a potluck or picnic? Try a two-quart jar.

You can often find canning jars in the baking aisle of your local grocery store, though stock tends to come and go with the seasons. Big-box craft stores like Michaels, Hobby Lobby, and Walmart usually carry them as well. Personally, I like the simplicity of ordering from Amazon. They show up quickly (thank you, Prime), and I pop them right into the dishwasher for a sanitize cycle before using.

And don’t overlook thrift stores, yard sales, or Buy Nothing groups if you’re looking for a budget-friendly, eco-conscious way to build your stash.

Your turn

Now it’s your turn to get in on the jar salad fun. Don’t overthink it. Just open the fridge and see what you’ve got. Half a bell pepper? A leftover grilled chicken breast? That lonely boiled egg from last Tuesday? Boom. You’re halfway there.

So line up a few jars on the counter, channel your inner lunch architect, and start building. You’ve got this.

And hey, if you stumble onto a combo that’s especially delicious, I’d love to hear about it. Shoot me an email or tag me on social at @everydaycheapskate.

 

Question: What’s your go-to salad combo that never lets you down? Lettuce hear it in the comments below.

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