Greek Power Salad

Last summer, I opened my fridge to a pile of half-used grain jars and wilting vegetables that needed rescuing. I dumped quinoa, lentils, and chickpeas into bowls without a plan, then started chopping whatever looked decent. What came together was this salad, bright and satisfying, the kind of meal that tastes like effort but really isn't. I've made it a dozen times since, each one a little different depending on what's around.

I brought this to a potluck once, nervous it would look too plain next to casseroles and desserts. By the end of the night, the bowl was scraped clean and three people asked for the recipe. One friend told me she'd been eating it for lunch all week, adding different herbs each time. It reminded me that simple food, done right, doesn't need to shout to be memorable.

Ingredients

• Quinoa: Rinse it well or it can taste bitter, I learned that the hard way after a gritty first attempt that no amount of dressing could save.
• Green or brown lentils: They hold their shape better than red lentils, which turn mushy and disappear into the salad instead of adding that hearty bite.
• Chickpeas: Canned ones are fine, just drain and rinse them to wash away the metallic tang from the liquid.
• Cherry tomatoes: Halve them so the juices mingle with the dressing, turning every corner of the bowl a little tangy.
• Cucumber: Dice it small enough to get some in every forkful without it stealing the show from the grains.
• Red bell pepper: It adds a sweet crunch that balances the briny olives and salty feta.
• Red onion: Slice it thin, raw onion can be sharp, but just a little brings the whole salad to life.
• Kalamata olives: Pitted and sliced, they drop little pockets of salt and richness throughout the bowl.
• Fresh parsley: Chopped parsley tastes green and bright, way better than the dried stuff that sits in your spice drawer.
• Feta cheese: Crumbled on top, it's creamy and tangy, but you can skip it entirely if you want to keep it vegan.
• Extra-virgin olive oil: Use a good one, it's the backbone of the vinaigrette and you'll taste the difference.
• Red wine vinegar: Sharp and fruity, it wakes everything up without being as aggressive as white vinegar.
• Dijon mustard: Just a teaspoon helps emulsify the dressing and adds a subtle kick you can't quite name.
• Garlic: Mince it fine so it disappears into the vinaigrette instead of hitting you in chunks.
• Dried oregano: It smells like every Greek taverna I've never been to but wish I had.
• Sea salt and black pepper: Season to taste, the olives and feta are already salty so go easy at first.

Instructions

Cook the quinoa:

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

Cook the lentils:

Put the lentils in a separate saucepan with plenty of water, bring to a boil, then lower the heat and simmer for 15 to 20 minutes until they're tender but still hold their shape. Drain them well and let them cool before adding to the bowl.

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. 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, red onion, olives, and parsley in a large bowl. Pour the vinaigrette over everything and toss gently to coat each ingredient without mashing the softer bits.

Finish and serve:

Scatter crumbled feta on top if you're using it, then serve right away or cover and refrigerate for up to three days. The flavors deepen as it sits, so leftovers are a gift to your future self.

Save

I started making this salad on Sundays and packing it into containers for the week ahead. It became my answer to the 1 p.m. slump when I needed something filling but didn't want to feel heavy. There's something reassuring about opening the fridge and knowing a real meal is already waiting, no reheating required. It's not fancy, but it's dependable, and that counts for a lot on a busy afternoon.

How to Store and Reheat

This salad keeps well in an airtight container in the fridge for up to three days, and I've found it tastes best when you let it sit for at least an hour so the grains soak up the dressing. If you want to prep it ahead, store the vinaigrette separately and toss it together just before eating to keep everything crisp. There's no need to reheat it, cold or room temperature both work perfectly fine.

Variations You Can Try

I've swapped the red wine vinegar for lemon juice when I wanted something brighter, and added grilled chicken or shrimp when I needed extra protein. Sometimes I toss in roasted sweet potato cubes or avocado slices if I have them on hand. You can also swap the parsley for fresh mint or dill, both taste great and give the salad a completely different personality without changing the base.

Serving Suggestions

I like this salad on its own for lunch, but it also works as a side dish next to grilled lamb, chicken, or fish. Warm pita bread on the side is perfect for scooping up stray chickpeas and soaking up extra vinaigrette. If you're serving it at a gathering, set out the feta separately so people can add it themselves, that way everyone's happy no matter their dietary preferences.

• Serve it alongside tzatziki and hummus for a full Mediterranean spread.
• Pair it with a glass of chilled white wine or sparkling water with lemon.
• Pack it in a jar with the dressing on the bottom for a portable lunch that won't get soggy.

Save

This salad has become one of those recipes I make without thinking, the kind that feels like an old habit in the best way. I hope it finds a spot in your kitchen too, ready whenever you need something easy, bright, and filling.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this salad actually improves when made ahead. Prepare it up to three days in advance and refrigerate. The flavors meld together beautifully over time, and the vegetables absorb the vinaigrette dressing.

→ How do I cook quinoa and lentils perfectly?

Rinse quinoa before cooking, then simmer with water at a 1:2 ratio for 12-15 minutes until fluffy. For lentils, simmer in plenty of water for 15-20 minutes until tender but not mushy. Both should be cooled before mixing into the salad.

→ What can I add for more protein?

Grilled chicken breast, shrimp, or tofu are excellent protein additions. For a vegan option, use extra chickpeas or add roasted nuts like almonds or walnuts for crunch and nutritional boost.

→ Is this suitable for dietary restrictions?

This salad is naturally vegetarian and gluten-free. Simply omit feta cheese for a vegan version, or substitute with plant-based alternatives. Always check packaged ingredients for allergen warnings, particularly with legumes.

→ How can I customize the vinaigrette?

Swap red wine vinegar for lemon juice or balsamic vinegar for different flavor profiles. Add more garlic, increase oregano for earthiness, or whisk in honey for slight sweetness. Taste and adjust seasonings to preference.

→ What are good serving suggestions?

Serve with warm pita bread for scooping, alongside grilled meats, or as a standalone meal. It also pairs well with hummus and roasted vegetables for a complete Mediterranean spread.