Layered Greek salad built in a jar with dressing on the bottom, so it stays crisp and fresh until you're ready to shake and eat.
Pour dressing into the bottom of a mason jar.
Layer in the sturdiest vegetables first — tomatoes, cucumber, olives, and chickpeas.
Add the feta next, keeping it away from direct contact with the dressing.
Top with romaine last, seal, and refrigerate; shake well right before eating.
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