Mason jar salads are my jam because they can be made ahead of time and are just as fresh as when they were made – even five days after. I’m turning the classic antipasto Italian salad into a meal prep staple. You’re going to love this antipasto Italian mason jar salad!
The key to a successful mason jar salad is in the layering. Dressing always on the bottom, fillings always in the middle and lettuce always goes on the top. You never want the lettuce to be touching the dressing. That’s what makes for a soggy leftover salad.
Related post: How to Make a Mason Jar Salad
A traditional antipasto salad is loaded with all of the Italian meats and cheeses. In true simply swapped fashion, I’m switching these foods out for even more fiber-rich vegetables and protein-packed garbanzo beans.
Here are the traditional components that we are keeping in this antipasto mason jar salad:
- Olives – full of heart-healthy fats, antioxidants and vitamin E
- Pepperoncini – a great way to spice up the salad
- Artichoke hearts – full of dietary fiber to boost gut health
- viger-based vinaigrette – made with heart-healthy olive oil, vinegar-based vinaigrettes are usually going to be healthier than creamy
The nutritious ingredients we are adding to this salad are:
- Garbanzo beans for a dose of protein and fiber
- Fresh veggies including grape tomatoes and cucumber slices
- Roasted red peppers for a boost in vitamin C
I’m turning the classic antipasto Italian salad into a meal prep staple. You’re going to love this antipasto Italian mason jar salad!
- 2 heads romaine, chopped
- 1 14.5-ounce can garbanzo beans
- 1 pint grape tomatoes
- 12 quarters artichoke hearts, roughly chopped
- 1 large cucumber, chopped
- 2 roasted red peppers, chopped
- 12 pepperoncini peppers
- 16 pitted kalamata olives
Creamy Balsamic Vinaigrette
- ⅓ cup balsamic vinegar
- ⅓ cup extra-virgin olive oil
- ½ lemon, juiced
- 1 tablespoon Dijon mustard
- ½ teaspoon dried oregano
- 1 small garlic clove, grated
- ¼ teaspoon salt
- To make the vinaigrette, add all of the ingredients to a small bowl and whisk to combine.
- To assemble the mason jar salads, evenly distribute the vinaigrette among 4 32-ounce mason jars (should equal to about 3 tablespoons each). From bottom to top, layer: garbanzo beans, grape tomatoes, artichoke hearts, cucumber, roasted red pepper, pepperoncini peppers, kalamata olives and fill the rest of the jar with chopped romaine. Screw on the lid and store in the refrigerator for up to 5 days. To serve, remove the lid and transfer the salad to a plate.
Here’s the best part about mason jar salads. Don’t like an ingredient? Leave it out! Love an ingredient. Add some extra. Make this salad your own by customizing any way you like.
Looking for more mason jar salad recipes? Check out these recipes:
- Raw Pad Thai Mason Jar Salad with Kelp Noodles
- Butternut Squash and Quinoa Mason Jar Salad
- Roasted Tomato Caprese Mason Jar Salad
- The Ultimate Superfood Detox Salad