Appetizers & Snacks

Mason Jar Antipasto Salad

at a glance
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 -10

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This Mason Jar Antipasto Salad comes together with olives, artichokes, tomatoes, cheese, salami, and a tangy dressing for a big burst of  Mediterranean flavor that will spice up your lunches!

Mason Jar Antipasto Salad

Funny story, I always thought that “antipasto” meant NOT pasta—just anything that wasn’t pasta because my brain has gone to straight mush after 5 years of parenting and no sleep (can I get some praise hands for #teamnosleep?). Based on my definition of the word, cake is antipasto. So is literally everything in the world that isn’t noodles of some sort, which is just..well…not my brightest, shining admission. DON’T JUDGE ME!  No sleep remember?!

Actually antipasto means “before the meal,” so most of the time, it’s traditionally served as an appetizer, much like you would find here in the states. We took some liberties with this Mason Jar Antipasto Salad, and added generous chunks of cheese, chicken, and salami to make a hearty complete meal. This makes a large amount of food that can be used all week!

Mason Jar Antipasto Salad

This is the perfect addition to our lunch time series for a couple of reasons:

  1. It’s best served cold.
  2. It’s easy to throw together, as it’s mostly comprised of prepared ingredients that can be picked up at your local salad bar, or grocery store canned and jarred food aisles.
  3. TWO WORDS…MASON. JAR.

Who doesn’t love a good jarred concoction?!  We’re talking ease of preparation, travel, refrigeration, all in one easy to clean storage container.  Are they so last season?  If so, we’re bringing them back baby via this super flavorful Mason Jar Antipasto Salad!

Mason Jar Antipasto Salad

Let us know, are mason jars in or out, and would you like to see more in the future?!  Comment below with what you’d like to see in a jar!

Mason Jar Antipasto Salad

By: Jess Gaertner
No ratings yet
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 8 -10
The perfect cold lunch salad, in a handy container for easy clean up!

Ingredients  

For chicken:

  • 1 pound chicken breast rinsed and patted dry
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For salad mixture:

  • 1 1/2 cups assorted brined olives pitted
  • 3/4 cup pickled garlic
  • 2 cups pickled artichoke hearts quartered
  • 2 cups tomatoes quartered
  • 8 ounces cheese of choice cubed*
  • 4 ounces salami quartered
  • 1 large head of romaine lettuce chopped

For Vinaigrette:

Instructions

  • Preheat your oven to 350 degrees.
  • Line a baking sheet with parchment paper, and place chicken breasts on the pan.
  • Brush each breast with olive oil, and sprinkle with salt and pepper.
  • Bake in preheated oven for 30 minutes or until juices run clear.
  • When chicken is cooked through, remove from oven, let cool, then cube into bite sized pieces.
  • While your chicken is baking, prepare your dressing by whisking all ingredients in a medium mixing bowl until well incorporated and set aside.
  • In a large mixing bowl combine remaining ingredients, except for romaine, and mix well.
  • Pour dressing over salad ingredients, and stir to coat evenly.
  • To pack mason jars, place chopped romaine in the bottom of the jar to fill about 1/3 of the way.  Then add antipasto mix on top for the remaining 2/3.
  • Secure lid, and store in the refrigerator until ready to eat.
  • ENJOY!

Recipe Notes

  • For dairy-free/Whole 30: omit the cheese
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Sara Flohr says

    Sara Flohr —  08/22/2018 At 11:58

    How long do they last in the fridge?? Looks good!

    • Corrine says

      Corrine —  02/07/2020 At 11:46

      Or couldn’t you put the romaine at the top, so that it’s not soggy, whilst everything is marinating in the dressing…

  2. BriAnne Bentivegna says

    BriAnne Bentivegna —  09/10/2018 At 10:53

    This looks SO delicious and perfect for meal prep lunches! Do you know what size mason jars were used? Thanks!

  3. Julia says

    Julia —  07/05/2020 At 06:56

    I brought this salad to a family 4th of July gathering and it did not disappoint. It was easy and got better overnight. everyone loved this one:)

    • Brandi Schilhab says

      Brandi Schilhab —  07/06/2020 At 09:04

      That’s so great to hear, Julia! Thanks for sharing this with us!

  4. Emily Davis says

    Emily Davis —  06/07/2021 At 08:06

    The recipe looks great! Where can I find pickled garlic?

    • Brandi Schilhab says

      Brandi Schilhab —  06/07/2021 At 08:14

      If it isn’t available at your local grocery store, you may try Amazon!

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