Pin it Last summer, I packed this salad for a beach picnic and forgot to bring forks. We ended up scooping it with torn pita bread, laughing as chickpeas rolled off into the sand. That improvised moment turned it into my go-to for any gathering where things might not go perfectly. It holds up beautifully in the heat, tastes even better after a few hours in the cooler, and somehow makes everyone feel healthier just looking at it.
I started making this after a friend challenged me to create a salad her teenage son would actually finish. He came back for seconds, then asked if I could teach his mom how to make it. Watching him load his bowl with lentils and quinoa, ingredients he usually pushed aside, felt like a quiet victory for vegetables everywhere.
Ingredients
- Uncooked quinoa, rinsed: Rinsing removes the bitter coating that can make quinoa taste soapy, a mistake I only made once before learning my lesson.
- Dried green or brown lentils, rinsed: These hold their shape better than red lentils, giving the salad a satisfying bite instead of turning mushy.
- Chickpeas, drained and rinsed: I rinse them to wash away the thick canning liquid, which can make the salad taste tinny.
- Cherry tomatoes, halved: Their sweetness balances the briny olives and tangy vinaigrette perfectly.
- Cucumber, diced: Adds a cool crunch that makes every forkful refreshing.
- Red bell pepper, diced: The sweet pepper flavor brightens the earthy grains and legumes.
- Red onion, thinly sliced: Slice it thin so it adds sharpness without overwhelming the other flavors.
- Kalamata olives, pitted and sliced: Their rich, salty depth is what makes this salad distinctly Greek.
- Fresh parsley, chopped: Fresh herbs transform this from a grain bowl into something vibrant and alive.
- Feta cheese, crumbled: Optional, but the creamy, tangy crumbles add little pockets of indulgence.
- Extra-virgin olive oil: Use a good one here since it is not cooked, the flavor shines through.
- Red wine vinegar: Its sharp acidity cuts through the richness and wakes up all the other ingredients.
- Dijon mustard: Acts as an emulsifier so the vinaigrette clings to every ingredient instead of pooling at the bottom.
- Garlic, minced: One clove is enough to add warmth without making the salad taste raw.
- Dried oregano: This is the herb that whispers Greece into every bite.
- Sea salt and freshly ground black pepper: Season to your taste, but do not skip the pepper, it adds a subtle heat that rounds everything out.
Instructions
- Cook the quinoa:
- Combine quinoa with water in a medium saucepan, bring it to a boil, then reduce the heat, cover, and let it simmer until the water disappears and little spiral tails appear on the grains. Fluff it with a fork and let it cool so it does not wilt the vegetables.
- Cook the lentils:
- Cover the lentils with plenty of water, boil them, then reduce to a simmer and cook until they are tender but still hold their shape when you press one between your fingers. Drain them well and spread them out to cool quickly.
- Prepare the vinaigrette:
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl until it looks creamy and emulsified. Taste it and adjust the salt or vinegar, it should be bold since it is dressing a lot of ingredients.
- Assemble the salad:
- Toss the cooled quinoa, lentils, chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, and parsley together in a large bowl. Make sure everything is evenly distributed so each serving gets a bit of everything.
- Dress and finish:
- Pour the vinaigrette over the salad and toss gently, making sure every ingredient gets coated. Scatter the feta on top just before serving so it stays in distinct creamy crumbles.
Pin it I brought this to a potluck once where it sat next to a tray of lasagna and a platter of fried chicken. By the end of the night, my bowl was empty and people were asking for the recipe, proving that sometimes the lighter option is exactly what everyone secretly wants. It became my signature dish without me even trying.
Make It Your Own
This salad loves improvisation. I have stirred in roasted sweet potato cubes when I had them on hand, swapped the red bell pepper for roasted red peppers from a jar, and even added handfuls of arugula when I wanted more greens. One time I ran out of red wine vinegar and used lemon juice instead, which gave it a brighter, sunnier flavor that I now prefer in the spring.
Storing and Serving
The salad keeps beautifully in the fridge for up to three days, tightly covered. In fact, it improves after a night in the cold as the vinaigrette soaks into the grains and legumes. I often make a big batch on Sunday and portion it into containers for quick lunches all week. Just give it a good stir before eating since the dressing can settle, and add a drizzle of olive oil if it looks a little dry.
What to Serve It With
This salad works as a complete meal on its own, but I love pairing it with warm pita bread for scooping or a side of creamy tzatziki for dipping. It also makes a fantastic side dish for grilled lamb, chicken souvlaki, or even a simple piece of grilled fish.
- Serve it in a big shallow bowl so everyone can see the colors.
- If you are feeding a crowd, double the recipe because people always come back for more.
- For a heartier version, top each serving with a soft-boiled egg or grilled halloumi.
Pin it This salad has become my answer to what should I bring, what is for lunch, and even what sounds good tonight. It never feels like a compromise, just a bowl of something colorful, nourishing, and always welcome.
Recipe FAQs
- → Can this salad be prepared in advance?
Yes, absolutely. Prepare all components separately and store in airtight containers in the refrigerator for up to 3 days. Toss with the vinaigrette just before serving, or combine everything and let it marinate for deeper flavor development.
- → How can I make this vegan?
Simply omit the feta cheese or substitute it with a plant-based alternative like cashew cheese or nutritional yeast for a cheesy flavor without dairy. All other components are naturally vegan.
- → What are good protein additions?
Grilled chicken breast, Mediterranean shrimp, or crispy tofu work beautifully. For a vegetarian boost, add more chickpeas or white beans. Each addition complements the Greek flavors wonderfully.
- → Can I substitute the vinegar?
Definitely. Fresh lemon juice creates a brighter, citrusy twist, or try balsamic vinegar for deeper notes. White wine vinegar offers a milder acidity if preferred. Adjust quantities to your taste preference.
- → Is this salad gluten-free?
Yes, all core ingredients are naturally gluten-free. Simply verify your Dijon mustard and any processed items are certified gluten-free to avoid cross-contamination from facility processing.
- → How should I store leftovers?
Keep the dressed salad in a sealed container in the refrigerator for up to 3 days. The vegetables soften slightly and flavors meld beautifully with time. If the salad becomes dry, refresh it with a drizzle of olive oil and vinegar before serving.