Make the dressing. In a jar, whisk or shake together olive oil, red wine vinegar, Dijon, garlic, oregano, salt, pepper, and a pinch of sugar or honey if using. Taste and adjust salt or acidity. Set aside.

Prep the vegetables. Dice the cucumber, halve the tomatoes, chop the bell pepper, and slice the red onion. Pat the cucumber and tomatoes dry with paper towels to reduce moisture.

Salt the onions (optional but helpful). Toss the sliced onion with a pinch of salt and a splash of vinegar. Let it sit for 5–10 minutes to mellow the sharpness, then pat dry.

Cube the feta and slice the olives. Keep the feta in larger cubes if you want it to hold up longer, or crumble if you prefer creamier bites.

Cook or prep your protein. Season chicken with salt, pepper, and a pinch of oregano, then grill or bake and slice. If using tofu, press, season, and bake or pan-sear. For chickpeas, simply rinse and drain well; pat dry.

Optional grain prep. Cook quinoa, couscous, or farro according to package directions. Let it cool completely to avoid steam in your containers.

Set up your containers. Use 4–5 meal prep containers. For best texture, store components separately: one container for the chopped cucumber, pepper, and tomatoes; one for onions and olives; one for feta; one for protein; one for grains; and the dressing in a small jar. If assembling individual lunches in advance, layer smartly (see next step).

Layer for make-ahead bowls (if assembling now). In each container, start with grains (if using), then cucumber and pepper, then tomatoes, then olives and onion. Add protein on top, then feta last. Keep dressing on the side. Add lettuce only if you’ll eat within 1–2 days, or pack it separately.

Finish with herbs. Sprinkle parsley or dill over the feta just before sealing or save it to add right before eating for the freshest flavor.

Serve. When ready to eat, drizzle on dressing, toss, and finish with a squeeze of lemon and a crack of black pepper. Add pepperoncini if you like extra tang.