Pin It My cousin Sofia brought this salad to a summer picnic, and I watched people return to the bowl three times before asking for the recipe. The colors alone were enough to draw a crowd, but it was the way every bite felt both light and satisfying that made it unforgettable. I started making it the following week and haven't stopped since. It's become my answer to what to bring when I want to impress without spending hours in the kitchen. Now I keep cooked quinoa and lentils ready in the fridge just so I can throw this together on a whim.
I made this for a friend recovering from surgery who was tired of soup and casseroles. She texted me two hours later asking if I'd bring another batch the next day. That's when I realized this salad has a way of making people feel taken care of without feeling heavy. It's bright and full of life, which is exactly what you want when you're trying to get back to feeling like yourself. I've brought it to potlucks, packed it for road trips, and eaten it straight from the container at my desk more times than I can count.
Ingredients
- Uncooked quinoa: Rinsing it well removes the bitter coating and makes all the difference in the final taste.
- Dried green or brown lentils: They hold their shape better than red lentils and add a pleasant, earthy chew to the salad.
- Chickpeas: I rinse them thoroughly to get rid of that canned taste and sometimes pat them dry for better texture.
- Cherry tomatoes: Halving them releases their juice into the salad and helps the vinaigrette cling to everything.
- Cucumber: I leave the peel on for color and crunch, but peel it if you prefer a softer bite.
- Red bell pepper: Adds sweetness and a satisfying snap that balances the softer grains and legumes.
- Red onion: Slicing it thin keeps the flavor present but not overpowering.
- Kalamata olives: Their briny punch is essential, don't skip them or substitute with bland canned olives.
- Fresh parsley: It brightens everything and adds a fresh, green note that dried herbs can't replicate.
- Feta cheese: Crumbling it yourself from a block gives you creamier, more flavorful pieces than pre-crumbled versions.
- Extra-virgin olive oil: Use a good one here since it's the base of the dressing and you'll taste it in every bite.
- Red wine vinegar: Its sharpness cuts through the richness and wakes up all the other flavors.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that ties everything together.
- Garlic: Mincing it fine prevents any harsh bites and distributes the flavor evenly.
- Dried oregano: It gives that unmistakable Greek flavor without needing fresh herbs you might not have on hand.
- Sea salt and black pepper: I always taste and adjust at the end because every batch of vegetables has different levels of natural saltiness.
Instructions
- Cook the quinoa:
- Bring the rinsed quinoa and water to a boil, then lower the heat and cover it so it steams gently until all the liquid disappears. Let it sit off the heat for a few minutes, then fluff it with a fork so it doesn't clump.
- Cook the lentils:
- Boil them in plenty of water, then lower the heat and let them simmer until they're tender but still hold their shape when you press one between your fingers. Drain them well and spread them out to cool so they don't turn mushy.
- Prepare the vinaigrette:
- Whisk everything together in a small bowl until it looks creamy and emulsified, not separated and oily. Taste it and adjust the salt or vinegar to match your preference.
- Assemble the salad:
- Toss the cooled quinoa, lentils, and all the chopped vegetables in a large bowl, making sure everything is evenly distributed. This is where the salad starts to look as good as it tastes.
- Dress and finish:
- Pour the vinaigrette over the salad and toss gently so every ingredient gets coated without mashing the softer vegetables. Scatter the feta on top just before serving so it stays creamy and doesn't dissolve into the dressing.
Pin It I took this salad to a backyard gathering where the host had only planned for burgers and chips. By the end of the night, people were eating it straight from the bowl with forks, standing around the table and talking about how they needed to start eating like this more often. It became the unexpected star of the evening. One friend even texted me the next morning asking for the recipe because she'd dreamed about it.
Making It Your Own
This salad is forgiving and adaptable, which is part of why I keep coming back to it. You can swap the lentils for black beans if that's what you have, or use whatever color bell pepper is on sale. I've added roasted sweet potatoes in the fall and grilled zucchini in the summer, and both worked beautifully. If you want it more filling, toss in some grilled chicken or shrimp. For a vegan version, just leave out the feta or use a plant-based cheese that crumbles well.
Storage and Meal Prep
I make a big batch on Sunday and portion it into containers for the week, but I keep the vinaigrette separate until I'm ready to eat. The salad stays crisp and fresh for up to three days in the fridge, and the flavors actually deepen as they sit together. If you're packing it for lunch, add the dressing right before you eat so nothing gets soggy. I've also frozen the cooked quinoa and lentils in portions, which makes throwing this together even faster on busy nights.
Serving Suggestions
I usually serve this as a main dish with warm pita bread on the side, but it also works as a side for grilled lamb, chicken, or fish. It's hearty enough to stand on its own but light enough that it doesn't compete with other dishes. Sometimes I'll double the batch and bring half to a potluck, knowing it'll be gone before anything else. It's the kind of dish that makes people ask if you spent all day cooking, even though you didn't.
- Pair it with hummus and warm flatbread for a complete Mediterranean meal.
- Serve it alongside grilled meats or roasted vegetables for a balanced dinner.
- Pack it in a jar with the dressing on the bottom for a portable, no-mess lunch.
Pin It This salad has earned a permanent spot in my weekly rotation, and I think it'll do the same for you. It's proof that healthy food doesn't have to be boring, and that a little effort up front pays off in meals that make you feel good long after you've finished eating.
Recipe Q&A
- → Can I prepare this salad in advance?
Yes, this salad is excellent for meal prep. Store in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld together beautifully over time. If dressing separately, keep the vinaigrette in a separate container and toss just before serving to maintain crispness.
- → How do I cook quinoa and lentils perfectly?
For quinoa, use a 1:2 ratio of quinoa to water. Bring to a boil, then reduce heat and simmer covered for 12-15 minutes until water absorbs. For lentils, cover with plenty of water, simmer for 15-20 minutes until tender but not mushy. Both should cool completely before mixing into the salad.
- → Is this salad suitable for vegans?
Absolutely. Simply omit the feta cheese or substitute with a plant-based alternative. The salad is naturally vegetarian and packed with plant-based proteins from quinoa, lentils, and chickpeas, making it satisfying and nutritious for vegan diets.
- → What can I add for extra protein?
For additional protein, add grilled chicken breast, shrimp, or a poached egg. You can also incorporate Greek yogurt as a creamy topping. These additions complement the Mediterranean flavors without overpowering the fresh vegetable profile.
- → Can I substitute the vinaigrette?
Definitely. Try swapping red wine vinegar for fresh lemon juice for a citrusy brightness, or use balsamic vinegar for deeper richness. The Greek vinaigrette is versatile—adjust the garlic and oregano to your taste preferences.
- → What dishes pair well with this salad?
Serve alongside warm pita bread for a complete Mediterranean meal, or pair with grilled meats like lamb or fish. This salad also works beautifully as a side dish to roasted vegetables or as the centerpiece of a mezze spread.