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Mason Jar Grinder Salad

  • Author: Kristin Dovbniak
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 jars 1x



1/3 cup olive oil 
2 tbsp white wine vinegar 
1 tbsp lemon juice
1 clove garlic, minced 
2 tbsp grated parmesan cheese
1/2 tsp Italian seasoning 
pinch salt 
dash fresh cracked pepper
optional: splash of banana pepper juice for extra spice


1 1/3 cups grape or cherry tomatoes, halved or quartered (if large) 
1 cup finely chopped red onion
1 cup finely chopped green bell pepper
3/4 cup black olives, sliced
3/4 cup banana peppers, sliced 
4 oz pepperoni, sliced thin 
4 oz salami, sliced thin 
8 oz provolone cheese, sliced thin 
4 cups thinly shredded iceberg or romaine lettuce


  1. To make dressing, whisk or shake dressing ingredients in a separate jar. Evenly layer dressing (or see note, above) in the bottom of four large mason jars (these are the jars I use). 
  2. Continuing layering ingredients, starting with vegetables- tomatoes, onions and peppers, olives and banana peppers, salami and pepperoni, cheese and finally lettuce. 
  3. Seal lid tightly. Keeps for up to 4 days in the fridge.