Whisk together the olive oil, Dijon mustard, lemon juice, dill, salt, and pepper to make the vinaigrette (or use store-bought balsamic vinaigrette).

Pour the dressing into the bottom of each jar.

Layer in the sturdier ingredients first: corn, cucumber, and cherry tomatoes.

Add the feta cheese.

Top with the arugula, packing it loosely to the top of the jar.

Seal and refrigerate until ready to eat.

To serve, shake or empty into a bowl and toss well.