Mason Jar Greek-Style Watermelon Salads
Prep time
Total time
Makes: 2 generous servings
  • For the Lime Juice Vinaigrette:
  • ¼ cup freshly squeezed lime juice
  • ¼ cup extra virgin olive oil
  • sea salt + black pepper
  • For the Salad:
  • ¼ red onion, thinly sliced into half-moons + separated
  • heaping ½ cup cooked (roasted or steamed) beets
  • heaping ½ cup cooked or canned chickpeas
  • 2 small handfuls black olives
  • 2 small handfuls kalamata olives
  • 4 oz feta cheese, crumbled
  • 2 medium tomatoes, diced
  • 2-3 cups cubed watermelon
  • handful mint, finely chopped
  • 2 large handfuls sunflower sprouts
  • roasted/salted sunflower seeds, for topping
  1. Whisk together lime juice and olive oil. Season to taste with sea salt + pepper.
  2. Divide all ingredients except sunflower seeds among 2 quart-sized jars, gently packing ingredients down in the order written (dressing, onions, beets, chickpeas, olives, feta, tomatoes, watermelon, mint, sunflower sprouts). Store in the fridge for a minimum of 2 hours (to allow onions to marinate) or up to 2 days.
  3. Immediately before serving, shake salad to combine; top with sunflower seeds. Enjoy!
The measurements here are rough for a reason: change them to suit your taste! More chickpeas, less olives? Go for it. Just be sure to keep the ingredients layered in the order suggested so the dressing can work its magic on the more robust items.
Recipe by the pig & quill at