Save to Pinterest My kitchen counter was a mess of half-empty grain jars when I decided to throw everything together one Sunday afternoon. I had leftover quinoa from meal prep, a can of chickpeas I kept forgetting about, and lentils that had been sitting in the cupboard since winter. What started as fridge cleaning turned into one of those accidental wins that you end up making on repeat. The vinaigrette pulled it all together in a way that felt both satisfying and surprisingly elegant.
I brought this to a potluck once and watched three people ask for the recipe before they even finished their first serving. One friend, who usually turns her nose up at anything too healthy, went back for seconds and admitted she didn't even miss the meat. It became my go-to whenever I needed something that looked impressive but didn't require any real fuss. There's something about the colors alone that makes people assume you spent way more time on it than you actually did.
Ingredients
- Quinoa: Rinsing it well is non-negotiable or you'll end up with a bitter, soapy taste that ruins everything.
- Green or brown lentils: These hold their shape better than red lentils, which turn to mush and make the salad look like baby food.
- Chickpeas: Canned ones save time, but give them a good rinse to wash off that metallic canning liquid.
- Cherry tomatoes: Halving them releases their juice into the salad and makes every bite a little sweeter.
- Cucumber: I use English cucumber because the seeds are smaller and there's less watery mess.
- Red bell pepper: It adds a slight sweetness and crunch that balances the earthy lentils.
- Red onion: Slice it thin so it doesn't overpower, just adds a sharp little kick.
- Kalamata olives: Their briny, rich flavor is what makes this salad taste unmistakably Greek.
- Fresh parsley: Don't skip this, it brightens everything and makes the salad taste alive.
- Feta cheese: Crumbled feta adds creaminess and salt, but the salad works without it if you're keeping it vegan.
- Extra-virgin olive oil: Use the good stuff here, it's the backbone of the vinaigrette.
- Red wine vinegar: It gives the dressing that sharp, tangy punch that cuts through the richness.
- Dijon mustard: This helps emulsify the vinaigrette and adds a subtle depth.
- Garlic: Fresh minced garlic makes all the difference, jarred just doesn't hit the same.
- Dried oregano: It brings that warm, herbaceous Mediterranean vibe.
- Sea salt and black pepper: Season generously, grains and legumes need more salt than you think.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa with 1 cup water in a medium saucepan, bring to a boil, then lower the heat and cover. Let it simmer for 12 to 15 minutes until the water disappears and the grains look fluffy, then fluff with a fork and let it cool completely.
- Cook the lentils:
- Put the rinsed lentils in a separate saucepan and cover them with plenty of water, at least a few inches above the lentils. Boil, then reduce to a simmer for 15 to 20 minutes until they're tender but still have a little bite, then drain and cool.
- Prepare the vinaigrette:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until it's smooth and emulsified.
- Assemble the salad:
- Toss the cooled quinoa, lentils, chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, and parsley together in a large bowl. Pour the vinaigrette over everything and toss gently until it's all coated.
- Finish and serve:
- Scatter crumbled feta on top if you're using it. Serve right away or let it sit in the fridge for up to three days so the flavors can really marry.
Save to Pinterest One evening I packed this into a container and ate it cold on my porch while the sun went down. It was one of those rare moments where something healthy actually felt like a treat, not a compromise. I realized then that good food doesn't need to be complicated or indulgent to feel satisfying. Sometimes it just needs to be fresh, balanced, and made with a little care.
Making It Your Own
This salad is ridiculously flexible once you get the base down. I've swapped lemon juice for the vinegar when I wanted something brighter, added grilled chicken when I needed more protein, and even stirred in roasted sweet potatoes when I had leftovers. You can toss in whatever vegetables are sitting in your crisper drawer and it'll probably work. The vinaigrette is the constant, everything else is just improvisation.
Storage and Meal Prep
I usually make a double batch and portion it into glass containers for the week. It holds up beautifully in the fridge for three days, sometimes four if you keep the feta separate and add it fresh. The flavors actually deepen as it sits, so day two is often better than day one. If you're meal prepping, keep the vinaigrette on the side and toss it in right before eating to keep everything crisp.
Serving Suggestions
I love this salad on its own for lunch, but it's also great as a side when you're grilling. It pairs beautifully with warm pita bread, especially if you tear the pita into pieces and use it to scoop up the grains. Sometimes I'll add a dollop of tzatziki on the side or serve it next to grilled lamb or fish.
- Serve it in a shallow bowl so you can see all the colors and textures.
- Warm pita or flatbread on the side makes it feel more like a meal.
- A squeeze of fresh lemon right before serving adds a bright finishing touch.
Save to Pinterest This salad has become one of those recipes I don't even think about anymore, I just make it. It's proof that eating well doesn't have to be boring or complicated, just thoughtful.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, this salad actually improves when made ahead. Assemble all components and refrigerate for up to 3 days. The flavors meld beautifully, and the vegetables soften slightly while absorbing the vinaigrette. Add the vinaigrette just before serving to maintain crispness, or toss together and store.
- → How do I cook quinoa and lentils properly?
For quinoa, use a 2:1 water-to-grain ratio and simmer for 12-15 minutes until water is absorbed. For lentils, cover with plenty of water and simmer for 15-20 minutes until tender but not mushy. Both should cool completely before adding to the salad to prevent wilting other ingredients.
- → What are good protein additions to this salad?
Grilled chicken, shrimp, or pan-seared tofu work wonderfully. For vegetarian options, keep the feta cheese or substitute with plant-based alternatives. The base already provides 15g protein per serving, making additional proteins optional for heartier meals.
- → How can I modify the vinaigrette?
Swap red wine vinegar for fresh lemon juice for a brighter, citrusy profile. Add more oregano for deeper Mediterranean flavor, or incorporate fresh dill for herbaceous notes. Adjust garlic and salt to taste. The vinaigrette can be made up to 5 days in advance.
- → Is this salad suitable for dietary restrictions?
Yes, it's naturally vegetarian and gluten-free. For vegan versions, simply omit the feta cheese or use plant-based alternatives. Check chickpea labels if you have nut or seed allergies, as processing facilities may overlap. The vinaigrette contains Dijon mustard.
- → What sides pair well with this salad?
Serve alongside warm pita bread, crusty focaccia, or whole grain wraps. It also complements grilled meats, fish, or roasted vegetables beautifully. The fresh, balanced flavors make it versatile for Mediterranean-inspired meals.