If you’re searching for a healthy, delicious, and visually appealing lunch option that’s easy to prepare and perfect for on-the-go lifestyles, then this Orzo Jar Salad with Cucumber, Olives & Dill is about to become your new favorite. Packed with Mediterranean flavors, this salad-in-a-jar features tender orzo pasta, crisp cucumbers, sweet cherry tomatoes, briny olives, creamy feta, and fresh dill — all layered in a portable glass jar for convenience and style.
Whether you’re meal prepping for the week, planning a picnic, or simply trying to eat more greens, this orzo salad checks all the boxes: it’s quick, nutritious, customizable, and looks beautiful in any lunch spread.
Why You’ll Love This Orzo Jar Salad
- Meal prep made easy: Assemble 3–4 jars ahead of time and enjoy fresh, ready-to-eat lunches all week.
- Customizable: You can easily switch up ingredients based on your preferences or what’s in your fridge.
- Balanced nutrition: Carbs from orzo, healthy fats from olive oil, protein from feta or added chickpeas/chicken, and fiber from fresh vegetables.
- Delicious layers: Each bite combines tangy dressing, soft orzo, juicy tomatoes, and crunchy cucumber — the perfect texture and flavor contrast.
- No sogginess: Thanks to the jar layering method, your veggies stay crisp and your pasta doesn’t absorb too much liquid.
Ingredients Breakdown
Let’s take a closer look at the ingredients in this Orzo Jar Salad with Cucumber, Olives & Dill and how each contributes to the overall flavor profile.
Orzo Pasta
Orzo is a small, rice-shaped pasta that cooks quickly and has a delicate, tender bite. It’s the base of the salad, giving it substance and a neutral platform for the bold Mediterranean flavors to shine.
Cucumber
Crisp and refreshing, cucumber adds crunch and hydration to the salad. Persian or English cucumbers are best because they’re less watery and have thin, edible skins.
Cherry Tomatoes
Sweet and slightly acidic, cherry tomatoes provide a pop of color and a burst of juiciness. They’re ideal for jar salads because they hold their shape well.
Kalamata Olives
These dark purple Greek olives are rich, salty, and full of umami. They balance the brightness of the lemon and the richness of the olive oil.
Red Onion
Red onion adds a sharp bite that cuts through the creaminess of the feta. Dice it finely so it doesn’t overpower.
Feta Cheese
Crumbled feta offers tang and creaminess — a signature Mediterranean touch that pairs beautifully with dill and lemon.
Fresh Dill
Dill adds a slightly sweet, herby note that ties the salad together. It’s aromatic, delicate, and a perfect pairing with cucumbers.
Lemon-Olive Oil Dressing
A simple vinaigrette of olive oil, lemon juice, Dijon mustard, and oregano enhances the salad with acidity, smoothness, and zest.
How to Make Orzo Jar Salad with Cucumber, Olives & Dill
This salad comes together in just a few simple steps. Here’s how to prepare it:
Step 1: Cook the Orzo
- Boil 1 cup of orzo in salted water for 8–10 minutes until al dente.
- Drain and rinse with cold water to stop the cooking.
- Let it sit for a few minutes to dry slightly.
Step 2: Make the Dressing
In a small bowl or mason jar, combine:
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and pepper to taste
Whisk or shake well until emulsified.
Step 3: Prep the Veggies
- Dice 1 cup cucumber
- Halve 1/2 cup cherry tomatoes
- Dice 1/4 cup red onion
- Halve 1/3 cup Kalamata olives
Step 4: Layer the Salad in Jars
Layer ingredients from bottom to top:
- Dressing (1 tbsp per jar)
- Orzo (1/4 cup per jar)
- Cucumber, tomatoes, onion, olives
- Feta and dill on top
Seal the jars and refrigerate.
Step 5: Shake & Serve
When you’re ready to eat, shake the jar to distribute the dressing — or empty into a bowl and toss gently.
Tips for Success
- Use wide-mouth mason jars (500ml or 16 oz): Easier to layer and shake.
- Don’t skip the rinse: Rinsing cooked orzo prevents clumping and stops further cooking.
- Pack the jars tightly: Helps keep everything fresh longer.
- Keep dressing at the bottom: Prevents soggy veggies.
- Use paper towel under the lid if you’re storing for 3+ days to absorb moisture and keep things crisp.
Make It Your Own: Variations & Additions
- Protein Boost: Add chickpeas, grilled chicken, or hard-boiled eggs.
- Vegan Version: Omit feta or use a vegan alternative.
- Add More Veggies: Try bell peppers, shredded carrots, spinach, or artichoke hearts.
- Change the Herbs: Substitute dill with parsley, basil, or mint.
- Try a New Dressing: Balsamic vinaigrette, tahini dressing, or tzatziki work beautifully too.
Serving Suggestions
This orzo jar salad is perfect for:
- Weekday lunches at work or school
- Picnics or outdoor parties
- Light summer dinners
- Road trips or beach days
- Brunch spreads or potlucks
Pair it with:
- Fresh pita or crusty bread
- A side of hummus or tzatziki
- Lemonade or iced tea
- Grilled skewers or kebabs for a complete meal
Storage Instructions
- Refrigerator: Store sealed jars in the fridge for up to 3 days. After 3 days, the texture of the vegetables may begin to soften.
- Do not freeze: Freezing affects texture and freshness of the veggies and orzo.
- Best served cold, but you can let it sit at room temperature for 10–15 minutes before eating for more flavor.
Health Benefits
This recipe is not only tasty but also:
- Low in saturated fat
- Rich in fiber (thanks to veggies and whole-grain orzo, if used)
- Full of antioxidants from olives, tomatoes, and herbs
- Naturally vegetarian and easy to make vegan
- Great for portion control due to jar serving
Conclusion
The Orzo Jar Salad with Cucumber, Olives & Dill is more than just a pretty dish — it’s a versatile, nourishing meal that brings together simplicity and elegance in a single serving. Whether you’re packing lunch for the office, prepping for a picnic, or just need something easy and satisfying, this salad offers flavor, freshness, and functionality.
Orzo Jar Salad with Cucumber, Olives & Dill Recipe
Description
This Orzo Jar Salad with Cucumber, Olives & Dill is a refreshing and easy-to-make Mediterranean-inspired dish, perfect for meal prep, picnics, or quick weekday lunches. With tender orzo, crisp cucumbers, salty olives, creamy feta, and fragrant dill, it's packed with flavor and ready in just minutes!
Ingredients
For the Orzo Base
For the Vegetables
For the Dressing
For the Garnish
Instructions
Cook the Orzo
- Bring a medium saucepan of salted water to a boil. Add the orzo and cook for about 8–10 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside to dry for a few minutes.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined and emulsified.
Prep the Vegetables
- Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and halve the olives. Make sure all veggies are roughly uniform in size for a consistent texture in each bite.
Assemble the Salad Jars
- In each mason jar (500ml works well), layer the ingredients starting from the dressing at the bottom. 1 tbsp of the dressing, 1/4 cup of cooked orzo, Mixed vegetables (cucumber, tomatoes, red onion, olives)
Crumbled feta
- A sprinkle of chopped dill on top. Seal with a lid and refrigerate until ready to serve.
Serve
- When ready to eat, shake the jar vigorously to distribute the dressing or empty the contents into a bowl and toss. Serve cold, garnished with a slice of lemon if desired.
Note
Storage: Keep sealed in the refrigerator for up to 3 days.
Make it Vegan: Skip the feta or use plant-based feta.
Add Protein: Add grilled chicken, chickpeas, or tuna for a more filling salad.
Flavor Boost: Add a touch of garlic or use basil instead of dill for a different herby twist.
Jar Tip: Always keep the dressing at the bottom and greens/delicate items at the top to avoid sogginess.
