Well+Good has joined forces with Today Food all summer long to help you step up your food game. This week, we’re taking on the common conundrum of packing a salad that can travel anywhere—without getting soggy.
You start the day with the best intentions: green juice for breakfast, salad for lunch, maybe some nice cream after dinner. But once that midday hanger sets in, your wholesome plans often fly out the window, replaced by the carnal feeling of wanting whatever food is nearest, and wanting it now.
Planning ahead is key. But putting together something that still tastes good hours later can be tricky.
Enter the mason jar salad.
As long as you put the dressing on the bottom of a container (we’re partial to glass options, but anything—including what you’ve saved from last night’s takeout—will do), all the in-season veggies you layer on top will stay dry.
Check out the recipe below and watch the featured video to see just how easy it is to put together. And then consider your workday lunches and weekend beach trips forever changed for the better.
1. Pour the olive oil and red wine vinegar into the bottom of a mason jar. Add the salt and pepper.
2. Layer, in this order, the tomato, cucumber, red onion, romaine lettuce, and the feta cheese.