Save to Pinterest The smell of oregano and garlic hit me before I even finished whisking the vinaigrette, and I knew this salad was going to be different. I'd been stuck in a lunch rut for weeks, eating the same tired wraps, when a coworker mentioned she'd started batch-prepping grain salads. I grabbed whatever looked colorful at the store that afternoon: lentils, quinoa, a handful of cherry tomatoes. What I ended up with was this bright, hearty bowl that actually kept me full past 3 p.m., and I've been making it ever since.
I brought this to a potluck once without much expectation, just a big glass bowl with a wooden spoon stuck in it. By the time I left, three people had asked for the recipe, and someone's teenager, who supposedly hated salad, had gone back for seconds. It's one of those dishes that surprises people because it looks simple but tastes like you put real thought into it. I've made it for picnics, work lunches, and even as a side when friends come over for grilled chicken.
Ingredients
- Uncooked quinoa: Rinse it well or it can taste slightly bitter; I learned that the hard way after my first attempt came out soapy and strange.
- Dried green or brown lentils: These hold their shape better than red lentils, which turn mushy and break down into the salad instead of staying distinct.
- Chickpeas: Canned saves you so much time, but give them a good rinse to wash off that metallic liquid they sit in.
- Cherry tomatoes: Halving them releases just enough juice to mix into the vinaigrette without making everything soggy.
- Cucumber: I use English cucumber because the seeds are smaller and it doesn't water down the salad as it sits.
- Red bell pepper: Adds sweetness and crunch; yellow or orange works just as well if that's what you have.
- Red onion: Slice it thin so it doesn't overpower; if raw onion isn't your thing, soak the slices in cold water for five minutes first.
- Kalamata olives: Their briny, rich flavor is what makes this taste unmistakably Greek, so don't skip them.
- Fresh parsley: Flat-leaf parsley has more flavor than the curly kind and doesn't taste like garnish.
- Feta cheese: Crumbled feta adds creamy, salty pockets throughout; leave it out for vegan friends and it's still delicious.
- Extra-virgin olive oil: Use the good stuff here because it's not cooked, so the flavor really comes through.
- Red wine vinegar: This gives the vinaigrette its sharp, bright backbone that balances all the earthy grains.
- Dijon mustard: Just a teaspoon helps emulsify the dressing and adds a subtle tang.
- Garlic: One clove is plenty; more than that and it starts to taste harsh and raw.
- Dried oregano: The classic Greek herb that ties everything together and smells like summer.
- Sea salt and black pepper: Season to taste, but don't undersalt or the whole bowl will taste flat.
Instructions
- Cook the quinoa:
- Combine the rinsed quinoa with 1 cup of water in a medium saucepan and bring it to a boil, then lower the heat, cover, and let it simmer for 12 to 15 minutes until the water disappears. Fluff it with a fork and spread it out on a plate so it cools faster and doesn't clump.
- Cook the lentils:
- Put the lentils in a separate saucepan with plenty of water, bring to a boil, then turn the heat down and simmer for 15 to 20 minutes until they're tender but still hold their shape. Drain them well and let them cool so they don't wilt the vegetables.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until it looks smooth and slightly thickened. Taste it and adjust the salt or vinegar if needed.
- Assemble the salad:
- In a large bowl, toss together the cooled quinoa, lentils, chickpeas, halved cherry tomatoes, diced cucumber, diced bell pepper, sliced red onion, olives, and chopped parsley. Pour the vinaigrette over everything and toss gently so every ingredient gets coated.
- Finish and serve:
- Sprinkle the crumbled feta on top if you're using it, and serve right away or cover and refrigerate for up to three days. The flavors actually get better after a day in the fridge.
Save to Pinterest This salad became my go-to whenever I needed to feel like I had my life together, even when I didn't. It's the kind of thing you can eat straight from the container at your desk or pile onto a plate for guests, and either way it feels nourishing and real. I've made it on rushed Monday mornings and lazy Sunday afternoons, and it never lets me down.
Storing and Meal Prep
I've kept this salad in an airtight container in the fridge for up to four days, and it honestly improves as it sits because the grains soak up the vinaigrette. If you're making it ahead, you can cook the quinoa and lentils the night before and just assemble everything the next day. The only thing I avoid is adding the feta too early, since it can get a little watery if it sits in the dressing too long.
Swaps and Variations
You can swap the lentils for canned if you're short on time, or use farro or brown rice instead of quinoa for a chewier texture. I've added grilled chicken, shrimp, or even leftover roasted vegetables when I wanted to bulk it up. For a citrusy twist, replace the red wine vinegar with fresh lemon juice, and toss in some chopped mint along with the parsley.
Serving Suggestions
This salad works as a full meal on its own, but it also pairs beautifully with warm pita bread, grilled lamb, or roasted chicken thighs. I've served it alongside tzatziki and hummus for a full Mediterranean spread, and it always disappears first. It's also perfect for picnics because it doesn't need to be kept warm and it travels well in a container.
- Serve it cold or at room temperature for the best flavor and texture.
- Double the vinaigrette recipe and keep extra in a jar for drizzling over roasted vegetables or other grain bowls.
- If you're feeding a crowd, this recipe scales up easily without any adjustments.
Save to Pinterest This salad has become one of those recipes I don't even need to think about anymore, the kind I make when I want something good without a lot of fuss. It's colorful, filling, and tastes like sunshine in a bowl, no matter what season it is.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad actually benefits from being made ahead. Store it in an airtight container in the refrigerator for up to 3 days. The flavors meld together beautifully, making it an excellent choice for meal prep.
- → How do I prevent the salad from getting soggy?
Keep the vinaigrette separate until just before serving if you plan to eat it immediately. For make-ahead portions, the ingredients hold up well. Make sure to drain the chickpeas and lentils thoroughly before adding them to the salad.
- → What can I substitute for feta cheese?
For a vegan version, use dairy-free feta or nutritional yeast. Other alternatives include crumbled goat cheese, ricotta salata, or simply omit it entirely. The salad is equally delicious without cheese.
- → How do I cook the grains and legumes perfectly?
Rinse quinoa before cooking to remove saponins. For quinoa, use a 1:2 ratio of grain to water and cook for 12-15 minutes. For lentils, simmer in plenty of water for 15-20 minutes until tender. Both should cool before combining with other ingredients.
- → Can I add protein to this salad?
Absolutely. Grilled chicken breast, shrimp, or tofu all pair wonderfully. You can also add a poached egg on top for extra richness. These additions make it heartier for main course servings.
- → What's the best way to prepare the vegetables?
Dice vegetables into bite-sized pieces for even distribution. Halve cherry tomatoes, dice cucumber and bell pepper into roughly 1/2-inch cubes, and thinly slice the red onion. Fresh preparation just before assembling keeps vegetables crisp and flavorful.