Salad In A Jar: Antipasto Salad

I’ve been obsessed with the idea of salad in a jar for a while now. I mean, does it really get any better than as container in which you can store, shake and eat your lunch? I love that the dressing can be included {since I’m constantly losing those tiny lids from tiny dressing containers} and that there’s little risk of spills. It’s really a perfect option.

Looking for more salad in a jar? This post has some gorgeous vegan examples that were all over Pinterest a while back. My friend Erin posted recipes for Spinach Salad with Quinoa, Sausage & Apples and Southwest Salad {both in mason jars} on her blog.

Since I was pretty closely following the paleo diet when I first made this, I searched a bit to find some paleo salad in a jar recipes, but didn’t find much. What finally inspired me to make my own was my go-to order from Subway. Yes, I realize Subway probably isn’t “clean”, but it’s a decent option in a pinch, right? I really, really like their Italian BMT as a salad. It’s seriously yummy and it finally occurred to me that I could make a better, cleaner version at home.

I went to my local Henry’s and gathered lots of organic veggies and the best quality deli meats I could afford, avoiding anything that listed sugar as a main ingredient {I understand that sugar is used in curing so I wasn’t worried about some}. And then I ate a jar almost as soon as I had made it because I was THAT excited about it.

Salad in a jar: Antipasto Salad


Antipasto Salad Salad In A Jar
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Great for work lunches, these salads stay nice and fresh without becoming soggy.
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Serves: 4
What You Need
  • ⅓ lb each of salami, mortadella and capicola
  • 1 head iceberg lettuce, cut in bite-sized pieces
  • 4 Roma tomatoes
  • ¼ cup sliced pepperoncini
  • ¼ cup sliced black olives
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • salt and pepper
  • 2 wide mouth, quart-sized mason jar with lids
What You Do
  1. Mix oil, vinegar, salt and pepper. Divide between 4 jars.
  2. Evenly divide tomatoes, pepperoncini and olives between jars.
  3. Cut meat in bite-sized pieces and add ¼ to each jar.
  4. Add lettuce to fill jar (pack tightly).
  5. Place lids on jar and refrigerate.
  6. When ready to serve, shake jar and pour onto plate or into bowl.
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I think I will definitely be trying more variations on this come summer. I think chicken, pecan, strawberry salad sounds amazing as does a traditional cob salad in a jar. The possibilities are literally endless.

Want more mason jar salads? Click here for an awesome roundup of mason jar salad recipes!


    • Jessica says

      If I was going to add avocado, I think I’d add it when serving. I’d be afraid of it turning brown in the jar. I’m working on a cobb salad recipe for next week so I’ve been trying to think about how to add it. I’ll let you know.

  1. says

    I find that the lettuce is better as the top layer. The meats are okay if they touch the dressing, but the lettuce isn’t — it becomes soggy.



  1. […] that you can cram a whole lot of salad greens in a quart-sized mason jar. I’ve posted this Antipasto Salad in a Jar and this Citrus Shrimp & Avocado Salad in a Jar previously. Both are in regular rotation around […]


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