How to layer a mason jar salad:

1. Dressing – The first layer needs to be dressing so the rest of the ingredients don’t get soggy (I recommend an oil/vinegar dressing for the base) 
2. Non-absorbent (hard veggies) – These items will be in contact with the dressings so stick to veggies like cucumber, peppers and carrots.
3. Absorbent veggies – Like tomatoes, fruit, peas, and onions
4. Protein – Cooked chicken or tofu
5. Greens – Whatever your preferred greens are, be it spinach, lettuce, romaine, cabbage, arugula, etc
6. Toppings (Seperate) – Like nuts, cheeses, and croutons. I typically put these in a small, seperate container to prevent them from getting soggy

For the dressing:

1. In a small bowl, add minced garlic, oregano, basil, mustard, red wine vinegar and salt
2. Whisk together and then slowly whisk in the olive oil Set aside

Assemble the mason jar salad:

1. Add 3 TBSP of dressing and 1/2 cup of diced cucumber to each jar
2. 1/4 cup chickpeas, 1/3 cup tomatoes, 1/8 cup olives, sliced red onions, 1/2 cup shredded or grilled cooked chicken, 1 1/2 cups of greens of your choice, 1 TBSP of feta cheese, and 2 TBSP of dried pita bits
3. Put the lid on and store in the refrigerator for up to 5 days