Greek Power Salad

My neighbor Maria showed up one August afternoon with a massive bowl of this salad, still cool from her fridge, and said she couldn't possibly eat it all before leaving for vacation. I'd never seen lentils, quinoa, and chickpeas together like that, all jeweled with tomatoes and olives. One forkful standing at my kitchen counter, and I understood why she'd made so much. It was filling without being heavy, bright without being fussy, and somehow tasted better with every bite.

I started bringing this to potlucks after a friend with celiac disease mentioned how hard it was to find something safe and satisfying at gatherings. She texted me later that night asking for the recipe, and I realized I'd stumbled onto something that worked for nearly everyone. The bowl was empty before the main course even came out. Even my cousin who claims to hate lentils went back for seconds, which told me everything I needed to know.

Ingredients

• Uncooked quinoa: Rinsing it well before cooking removes the bitter coating and gives you fluffy, separate grains instead of a gummy texture.
• Dried lentils: Green or brown lentils hold their shape beautifully in salads, while red lentils turn mushy, so stick with the sturdier varieties.
• Chickpeas: Canned ones save so much time, just make sure to rinse them thoroughly to get rid of that tinny taste from the liquid.
• Cherry tomatoes: Halving them releases their juices into the salad, which mixes with the vinaigrette and creates little pockets of flavor.
• Cucumber: The crunch is essential here, and dicing it into small pieces means every forkful gets some.
• Red bell pepper: It adds sweetness and color, and I've found red works better than green, which can taste too sharp.
• Red onion: Slicing it thin is key, thick chunks will overpower everything else.
• Kalamata olives: Their briny punch balances the earthiness of the lentils and quinoa perfectly.
• Fresh parsley: Don't skip this, it brightens the whole dish and makes it taste fresher than dried herbs ever could.
• Feta cheese: The creamy, salty crumbles are optional but they add richness that ties everything together.
• Extra virgin olive oil: Use a good one here, you'll taste it in every bite of the vinaigrette.
• Red wine vinegar: It gives the dressing that classic Greek tang without being as sharp as white vinegar.
• Dijon mustard: Just a teaspoon helps emulsify the vinaigrette and adds a subtle depth.
• Garlic: Fresh minced garlic makes all the difference, jarred stuff won't give you the same punch.
• Dried oregano: This is what makes it unmistakably Greek, earthy and warm.

Instructions

Cook the quinoa:

Combine the rinsed quinoa with a cup of water in a medium saucepan, bring it to a boil, then lower the heat and cover it. Let it simmer quietly for about 12 to 15 minutes until all the water disappears, then fluff it with a fork and spread it out on a plate to cool faster.

Cook the lentils:

Drop the rinsed lentils into a saucepan with plenty of water, bring it to a boil, then turn it down to a gentle simmer. Check them after 15 minutes, you want them tender but still holding their shape, not falling apart into mush.

Prepare 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 emulsified. Taste it and adjust the salt or vinegar if it needs more punch.

Assemble the salad:

Toss the cooled quinoa, lentils, chickpeas, tomatoes, cucumber, bell pepper, onion, olives, and parsley together in a large bowl. Make sure everything is mixed evenly so each serving gets a bit of everything.

Dress and finish:

Pour the vinaigrette over the salad and toss gently, letting it coat all the grains and vegetables. Scatter the feta on top if you're using it, and serve right away or cover and refrigerate.

Save

I packed this salad for a picnic last summer, and by the time we sat down by the lake, it had been in the cooler for three hours. It was somehow even better than when I'd made it that morning, every ingredient perfectly seasoned, every bite balanced. My friend's kid, who usually picks at anything green, ate a whole bowl and asked if I could teach his mom how to make it.

Making It Your Own

This salad is endlessly flexible once you understand the basic formula. You can swap the lentils for white beans, use farro instead of quinoa, or toss in roasted sweet potatoes for extra heartiness. I've added grilled chicken when I needed more protein, and I've made it completely vegan by leaving out the feta and adding extra olives for saltiness. One time I ran out of red wine vinegar and used lemon juice instead, and it turned into a whole different salad, brighter and more citrusy, which everyone loved just as much.

Storage and Meal Prep

This is one of those rare salads that actually improves after a day or two in the fridge. I make a big batch on Sunday and portion it into containers for easy lunches all week. The key is keeping the feta separate if you're storing it, so it doesn't get too soft and watery. If you're bringing it somewhere, pack the vinaigrette on the side and toss it just before serving to keep everything crisp and fresh.

Serving Suggestions

I love this salad on its own for lunch, but it also works beautifully as a side dish at a barbecue or alongside grilled fish. Warm pita bread is perfect for scooping up any vinaigrette left at the bottom of the bowl. On nights when I want something lighter, I'll add a handful of arugula or spinach to make it even more of a meal.

• Serve it cold straight from the fridge or let it come to room temperature for fuller flavor.
• Pair it with grilled lamb, chicken souvlaki, or roasted salmon for a complete Mediterranean feast.
• Pack it in a jar with the vinaigrette on the bottom and the grains on top for a portable, no mess lunch.

Save

This salad has become my answer to almost every occasion, whether I need a quick weeknight dinner or something to bring to a gathering. It's one of those recipes that feels like a gift, both to make and to share.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, this salad stores well and actually improves after a few hours as flavors meld. Prepare all components, store in an airtight container, and refrigerate for up to 3 days. Add feta cheese just before serving to prevent it from getting too soft.

→ How do I make this salad vegan?

Simply omit the feta cheese or substitute it with a plant-based vegan cheese alternative. All other ingredients are naturally vegan. The salad remains protein-rich from the lentils, quinoa, and chickpeas.

→ What can I use instead of red wine vinegar?

Lemon juice works beautifully for a citrusy twist, or try balsamic vinegar for a richer flavor. You can also use white wine vinegar or apple cider vinegar in equal amounts. Adjust to taste based on your preference.

→ How do I cook perfect lentils and quinoa?

Cook quinoa with a 2:1 water-to-grain ratio for 12-15 minutes, then fluff with a fork. For lentils, simmer in plenty of water for 15-20 minutes until tender but not mushy. Both should be slightly cooled before combining with other ingredients.

→ Can I add protein to this salad?

Absolutely. Grilled chicken breast, shrimp, or feta cheese add delicious protein options. The salad already contains substantial protein from lentils, quinoa, and chickpeas, making it complete on its own.

→ What vegetables can I substitute?

Feel free to swap in your favorite vegetables. Spinach, arugula, diced zucchini, roasted beets, or artichoke hearts work wonderfully. Adjust cooking times if using vegetables that require prior preparation.