Greek Power Salad

My neighbor showed up one afternoon with a container of this salad, still cool from her fridge, and I ate it standing at the counter. The lentils had soaked up the vinaigrette overnight, the quinoa still had bite, and the feta was salty in exactly the right way. I asked for the recipe immediately. She laughed and said it wasn't really a recipe, just what she threw together when she needed to feel good about lunch for the week.

I made this the first time for a picnic where I didn't want to worry about keeping anything warm. It traveled well in a jar, didn't wilt, and people kept asking what was in it. One friend said it tasted like vacation. I think she meant it tasted like effort without stress, which is exactly what it is.

Ingredients

• Uncooked quinoa, rinsed: Rinsing removes the bitter coating, and you'll taste the difference if you skip it.
• Dried green or brown lentils, rinsed: These hold their shape better than red lentils, which turn mushy and change the whole texture.
• Chickpeas, drained and rinsed: Rinsing gets rid of the starchy liquid that can make the salad taste canned.
• Cherry tomatoes, halved: Their sweetness cuts through the tang of the vinaigrette and they don't make things soggy.
• Cucumber, diced: English cucumbers work best because they have fewer seeds and more crunch.
• Red bell pepper, diced: The red ones are sweeter and prettier than green, and they don't taste raw in the same way.
• Red onion, thinly sliced: Slice it thin or it dominates, and if you soak it in cold water for ten minutes it mellows out.
• Kalamata olives, pitted and sliced: These are briny and rich, the kind of olive that actually tastes like something.
• Fresh parsley, chopped: It brightens everything and makes the whole bowl smell like a garden.
• Feta cheese, crumbled: Optional, but it adds a creamy, salty contrast that makes every bite more interesting.
• Extra-virgin olive oil: Use the good stuff here because you'll taste it, and it's what makes the vinaigrette feel luxurious.
• Red wine vinegar: Sharp and tangy, it wakes up all the other flavors without being harsh.
• Dijon mustard: It emulsifies the vinaigrette and adds a subtle depth that plain mustard doesn't.
• Garlic, minced: Fresh garlic is best, and one clove is enough to add backbone without burning your mouth.
• Dried oregano: This is what makes it taste Greek, earthy and warm and a little floral.
• Sea salt and freshly ground black pepper: Season to taste, because every batch of lentils and quinoa absorbs salt differently.

Instructions

Cook the quinoa:

Combine quinoa with 1 cup water in a medium saucepan, bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes until the water is absorbed. Fluff it with a fork and let it cool so it doesn't wilt the vegetables.

Cook the lentils:

Cover lentils with plenty of water in a separate saucepan, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until tender but not mushy. Drain them well and let them cool completely.

Prepare the vinaigrette:

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until it's smooth and emulsified. Taste it and adjust the salt or vinegar if it needs more punch.

Assemble the salad:

In a large bowl, combine the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Toss gently so nothing breaks down.

Dress and finish:

Pour the vinaigrette over the salad and toss gently to coat everything evenly. Top with crumbled feta cheese if you're using it, and serve immediately or refrigerate for up to three days.

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I brought this to a potluck once and someone asked if I'd ordered it from a fancy cafe. I didn't correct them right away. It felt good to know that something so simple could look and taste like it required more effort than it did.

How to Store and Serve

This salad keeps in the fridge for up to three days in an airtight container, and honestly, it's best on day two. The flavors meld and deepen, and the grains soak up the vinaigrette so every bite is more flavorful. You can eat it cold, or let it sit out for twenty minutes to take the chill off. If you're packing it for lunch, it travels well and doesn't need reheating, which makes it perfect for busy days.

Ways to Make It Your Own

I've added grilled chicken when I needed more protein, and I've swapped the red wine vinegar for lemon juice when I wanted something brighter. My sister leaves out the feta and adds avocado instead, which makes it creamy in a different way. You could toss in roasted chickpeas for crunch, or add spinach or arugula if you want more greens. It's flexible enough to handle whatever you have on hand.

What to Serve It With

This salad works as a main dish for lunch or a light dinner, but it's also great as a side next to grilled lamb, chicken, or fish. I've served it with warm pita bread for scooping, and I've brought it to barbecues where it sat next to heavier dishes and felt like a relief. It's the kind of thing that fits into almost any meal without feeling out of place.

• Serve it with warm pita or flatbread for a more filling meal.
• Pair it with grilled meats or roasted vegetables for a Mediterranean feast.
• Pack it in jars for grab and go lunches that don't need reheating.

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This salad has become one of those recipes I don't think about anymore, I just make it. It's reliable, forgiving, and always tastes like I tried harder than I did.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad is excellent for meal prep. You can refrigerate it for up to 3 days. The flavors actually improve as they meld together, making it perfect for batch cooking.

→ How do I cook quinoa and lentils properly?

Cook quinoa with a 2:1 water-to-grain ratio for 12-15 minutes until water absorbs. For lentils, simmer in plenty of water for 15-20 minutes until tender but not mushy. Cool both before mixing to maintain texture.

→ Is this salad suitable for vegans?

Absolutely. Simply omit the feta cheese or substitute it with a plant-based alternative. The salad is naturally vegetarian and packed with plant-based protein from legumes and grains.

→ What can I add for extra protein?

Grilled chicken, shrimp, or white fish work wonderfully. You can also add more chickpeas, tofu, or nuts like walnuts and almonds for additional protein and crunch.

→ Can I substitute the vinaigrette?

Definitely. Swap red wine vinegar for fresh lemon juice for a citrusy version, or try balsamic vinegar for deeper flavor. You can also use store-bought Greek dressing if short on time.

→ What are good serving suggestions?

Serve with warm pita bread for a complete meal, or pair it as a side dish with grilled meats and fish. It also works beautifully as a standalone lunch or light dinner option.