Pin It My neighbor Maria taught me this salad on a Tuesday afternoon when I complained about being too tired to cook anything complicated. She laughed and said power doesn't have to mean effort, just good ingredients doing their job. We stood in her kitchen chopping vegetables while she told me stories about her grandmother's garden in Crete. The vinaigrette came together in under a minute, and I realized I'd been overthinking lunch for years. Now I make this every week, sometimes twice.
I brought this to a potluck once, worried it looked too plain next to all the casseroles and dips. By the end of the night, three people had asked for the recipe and someone scraped the bowl clean with pita bread. One friend said it reminded her of a trip to Santorini, which made me smile because I'd never been. Food has a way of taking us places even when we stay home.
Ingredients
- Quinoa: Rinse it well or it can taste bitter, something I learned after one soapy batch that went straight into the trash.
- Green or brown lentils: These hold their shape better than red lentils, which turn mushy and ruin the texture you're going for here.
- Chickpeas: Canned saves time, just make sure to rinse them thoroughly to get rid of that tinny liquid.
- Cherry tomatoes: Halving them releases their juice into the salad, which mixes with the vinaigrette in the best way.
- Cucumber: I use English cucumbers because they have fewer seeds and stay crunchy longer.
- Red bell pepper: Adds sweetness and a pop of color that makes the whole bowl look alive.
- Red onion: Slice it thin so it doesn't overpower; a quick soak in cold water mellows the bite if you're sensitive.
- Kalamata olives: Their briny punch is essential, don't swap them for bland canned olives.
- Fresh parsley: This isn't garnish, it's part of the salad, so chop plenty and toss it in with everything else.
- Feta cheese: Crumbled, not cubed, so every forkful gets a little creamy tang.
- Extra virgin olive oil: Use the good stuff here, it's the base of your dressing and you'll taste the difference.
- Red wine vinegar: Brightens everything up, though lemon juice works if that's what you have.
- Dijon mustard: Helps emulsify the vinaigrette and adds a subtle sharpness.
- Garlic: One clove is plenty, minced fine so it distributes without shocking anyone mid bite.
- Dried oregano: The flavor that makes it unmistakably Greek.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa with 1 cup of water in a medium saucepan and bring it to a boil. Lower the heat, cover, and let it simmer for 12 to 15 minutes until the water disappears and the grains look fluffy, then set it aside to cool.
- Cook the lentils:
- Put the rinsed lentils in a separate saucepan with plenty of water and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes until they're tender but still hold their shape, then drain and cool them down.
- Make the vinaigrette:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until it looks smooth and emulsified. Taste it and adjust the seasoning if needed.
- Assemble everything:
- Toss the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley into a large bowl. Pour the vinaigrette over the top and mix gently so everything gets coated without turning mushy.
- Finish and serve:
- Scatter the crumbled feta over the salad if you're using it. Serve it right away or let it sit in the fridge for a few hours so the flavors can get to know each other.
Pin It My husband used to say he didn't like salads until I served him this one on a hot July evening with cold white wine. He went back for seconds and admitted maybe he just didn't like boring salads. Now it's his go to request when I ask what he wants for dinner, and I love that something so simple became his favorite.
Make Ahead Magic
This salad is one of those rare dishes that gets better the longer it sits. I make a big batch on Sunday and eat it all week, and by Wednesday the flavors have soaked into the quinoa and lentils so deeply that every bite is more satisfying than the last. Store it in an airtight container and it'll stay fresh for up to three days, maybe four if you keep the feta separate. Sometimes I pack it in mason jars with the dressing on the bottom and shake it up right before lunch.
Swap and Adapt
Once you've made this a few times, you'll start seeing it as a template rather than a strict recipe. Swap the lentils for black beans, use couscous instead of quinoa, throw in roasted sweet potatoes or grilled zucchini if you have them. I've added leftover rotisserie chicken, seared shrimp, even hard boiled eggs when I needed more protein. The vinaigrette stays the same, and that's really the magic holding everything together.
Serving Suggestions
I love this salad as a stand alone lunch, but it's also fantastic as a side dish next to grilled lamb, chicken souvlaki, or even a simple piece of baked fish. Warm pita bread on the side turns it into a full Mediterranean spread, and if you're feeding a crowd, it doubles or triples easily without any extra effort. Sometimes I serve it on a big platter and let people help themselves, which always feels more relaxed than plating individual portions.
- Try it with a squeeze of fresh lemon right before eating for extra brightness.
- Add a handful of toasted pine nuts or sunflower seeds for crunch.
- If you want it heartier, toss in some cubed avocado at the last minute.
Pin It This salad taught me that eating well doesn't have to be complicated or time consuming. It just takes a little planning and ingredients that actually taste like something.
Recipe FAQs
- → How do I cook quinoa and lentils properly?
Cook quinoa in a 1:2 ratio with water (1 cup quinoa to 2 cups water) for 12-15 minutes, then fluff with a fork. For lentils, simmer in abundant water for 15-20 minutes until tender. Both should cool slightly before mixing into the salad.
- → Can I prepare this salad in advance?
Yes, this salad improves when made ahead. Assemble all components, dress, and refrigerate for up to 3 days. The flavors meld beautifully over time, making it perfect for meal prep or work lunches.
- → How can I make this completely plant-based?
Simply omit the feta cheese or substitute it with a plant-based alternative like cashew feta or vegan cheese. The salad remains protein-rich from the quinoa, lentils, and chickpeas, requiring no other modifications.
- → What variations can I try?
Add grilled chicken or shrimp for extra protein, substitute red wine vinegar with fresh lemon juice for citrus notes, or swap in different vegetables like cucumber ribbons or roasted beets. Serve alongside warm pita bread or as a side to grilled meats.
- → Is this gluten-free and allergen-friendly?
Yes, it's naturally gluten-free when using certified gluten-free grains. Feta cheese contains dairy; omit it for a dairy-free version. The vinaigrette includes Dijon mustard, which may contain mustard allergens. Always check chickpea labels for facility processing information.