The secret to non-soggy salads is layering. This Greek salad keeps the dressing at the bottom and the delicate greens at the top, staying crisp for up to 5 days.
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Whisk olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl to make the dressing.
Pour 1-2 tablespoons of dressing into the bottom of each of the 4 mason jars.
Add the sturdy ingredients first: divide the cucumber, cherry tomatoes, red onion, and rinsed chickpeas among the jars. These will in the dressing.
Add the softer components: layer the crumbled feta cheese and sliced kalamata olives on top of the vegetables.
Pack the remaining space in the jars tightly with the chopped romaine lettuce. Screw on the lids tightly.
