How do I prevent this salad from getting soggy?

PREP: Lay out 5 similar-sized bowls or containers to divide ingredients into. If you haven’t yet, chop cucumbers, tomatoes, feta cheese, and chicken breast.
DIVIDE: Divide chickpeas, cucumbers, tomatoes, feta cheese, chicken breast, oregano, and dill between the 5 containers. For best storage results, layer the ingredients with chickpeas, chicken, and feta on the bottom, with vegetables and herbs on top.
POUR DRESSING: In a medium bowl, combine olive oil, red wine vinegar, and lemon juice, whisking until emulsified. Pour about 2 tablespoons dressing into each bowl.
COVER &amp; STORE: Cover each bowl and store in the fridge for up to 5 days.

Name: Greek Salad Meal Prep Bowl Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cans chickpeas, drained and rinsed; 2 English cucumbers, chopped (about 4 cups); 3 large or 4 medium roma tomatoes, seeded and chopped (about 2 cups); 8 ounces feta cheese, cut into 1/2” cubes; 20 ounces cooked chicken breast, cut into 1” pieces (about 3 3/4 cups); 2 tablespoons chopped fresh oregano; 2 teaspoons chopped fresh dill; 2 tablespoons olive oil; 1/4 cup red wine vinegar; 3-4 tablespoons lemon juice

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Accepted Answer

Great question! Layer the ingredients with the hardiest on the bottom and softest towards the top. This means you'll add the cooked chicken, chickpeas, and feta to the bowl first. Then add the dressing, herbs, tomatoes, and cucumbers.

If you make substitutions, keep this in mind — veggies should always be near the top unless they are already marinated (artichoke hearts, roasted bell peppers).

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