Save Last spring, I threw together whatever was left in my pantry after a lazy grocery week and ended up with this bowl of colors that tasted better than anything I'd planned all month. The lentils were a little overdone, the quinoa slightly clumpy, but once I tossed everything with that sharp vinaigrette, it didn't matter. I stood at the counter eating straight from the bowl, and by the third forkful I was already thinking about who I could make this for next. Sometimes the best recipes show up when you stop trying so hard.
I brought this to a potluck once and watched three people go back for seconds before the main course even came out. One friend asked if I'd catered it, which made me laugh because I'd made it in under an hour while listening to a podcast. The feta on top had gotten a little warm and creamy, mixing into the grains, and everyone kept asking what the dressing was. I scribbled the recipe on a napkin twice that night.
Ingredients
- Uncooked quinoa: Rinse it well or it can taste bitter, I learned that the hard way after wondering why my first batch tasted like soap.
- Dried green or brown lentils: These hold their shape better than red lentils, which turn to mush and you want some texture here.
- Chickpeas: Canned is fine and saves time, just make sure to rinse them to get rid of that tinny liquid taste.
- Cherry tomatoes: Halved so they release a little juice and sweetness into every bite.
- Cucumber: I like English cucumbers because they're less watery and you don't have to peel them.
- Red bell pepper: Adds a crisp sweetness that balances the tangy vinaigrette perfectly.
- Red onion: Slice it thin or it'll overpower everything, I usually soak mine in cold water for a few minutes to mellow it out.
- Kalamata olives: Briny and rich, they're the salty punch that ties the whole bowl together.
- Fresh parsley: Don't skip this, it brightens everything and makes the salad taste alive.
- Feta cheese: Optional but highly recommended, it adds creaminess and a little tang that plays so well with the vinaigrette.
- Extra virgin olive oil: Use the good stuff here, it's the backbone of the dressing and you'll taste the difference.
- Red wine vinegar: Sharp and tangy, it cuts through the richness and wakes up all the other flavors.
- Dijon mustard: Helps the vinaigrette emulsify and adds a subtle depth you don't get from vinegar alone.
- Garlic: Fresh and minced, not jarred, it makes the dressing punchy and aromatic.
- Dried oregano: This is what makes it taste unmistakably Greek, earthy and a little floral.
- Sea salt and black pepper: Season to taste, but don't be shy, the grains and legumes need a good amount to come alive.
Instructions
- Cook the quinoa:
- Combine the rinsed quinoa with 1 cup of water in a medium saucepan and bring it to a boil, then lower the heat, cover, and let it simmer for 12 to 15 minutes until the water disappears. Fluff it with a fork and let it cool so it doesn't wilt your vegetables later.
- Cook the lentils:
- Put the lentils in a separate saucepan with plenty of water, bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until they're tender but still have a little bite. Drain them well and let them cool.
- Make the vinaigrette:
- In a small bowl, whisk together the 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 you want it sharper or mellower.
- Assemble the salad:
- In a large bowl, toss together the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Pour the vinaigrette over everything and toss gently until it's all coated and glistening.
- Finish and serve:
- Crumble the feta cheese on top if you're using it, then serve right away or let it sit in the fridge for up to three days so the flavors can meld together. It tastes even better the next day.
Save One evening I made this for myself after a long day and ate it slowly on the back porch, savoring every bite as the sun went down. It wasn't fancy or complicated, just good food that made me feel taken care of. That's when I realized this salad had become more than a recipe, it was my reset button, the thing I made when I needed to feel grounded again.
Making It Your Own
I've swapped the red wine vinegar for fresh lemon juice on days when I wanted something brighter, and I've added grilled chicken when I needed more protein after a workout. Sometimes I throw in roasted sweet potato or avocado if I have them around. The base is so flexible that you can really make it whatever you need it to be, and it still tastes like a complete meal.
How to Store and Serve
This salad keeps beautifully in the fridge for up to three days, which makes it perfect for meal prep or quick lunches. I like to store it in a big glass container and just scoop out a portion whenever I'm hungry. If you're making it ahead, wait to add the feta until just before serving so it stays creamy and doesn't get too soft. Serve it cold or at room temperature, both ways are delicious.
What to Serve Alongside
I usually eat this on its own because it's so filling, but it also pairs beautifully with warm pita bread or a side of hummus. If you're serving it to guests, it works as a hearty side next to grilled lamb, chicken, or even roasted vegetables. One time I served it with tzatziki on the side and people used it as a dip, which was a happy accident I'll definitely repeat.
- Warm pita or flatbread for scooping.
- A dollop of tzatziki or hummus on the side.
- Grilled meats or roasted vegetables if you want a bigger spread.
Save This salad has gotten me through busy weeks, lazy weekends, and everything in between. I hope it becomes your go to bowl too, the one you make without thinking and always feel good about eating.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, this salad actually improves when prepared in advance. Store in an airtight container in the refrigerator for up to three days, allowing the flavors to meld beautifully. Keep the vinaigrette separate if you prefer a crispier texture, then toss before serving.
- → How do I make this salad vegan?
Simply omit the feta cheese or substitute it with a plant-based alternative like cashew feta or nutritional yeast. The salad is naturally vegan without dairy, making it easy to adapt for plant-based diets.
- → Can I swap the vinaigrette ingredients?
Absolutely. Red wine vinegar can be replaced with lemon juice for a brighter, citrusy flavor. Lime juice also works wonderfully. Adjust the ratio to taste, keeping the balance between acid and olive oil.
- → What proteins can I add to boost nutrition?
The salad pairs excellently with grilled chicken breast, shrimp, or feta cheese. For vegetarian additions, try roasted tofu, tempeh, or hemp seeds. Grilled fish works beautifully with the Mediterranean flavors.
- → How do I prevent the salad from getting soggy?
Pat vegetables dry before chopping and ensure the grains and legumes are completely cooled before combining. If storing, add the vinaigrette just before serving or keep it separate. This maintains the crisp texture of fresh vegetables.
- → Can I cook the grains and legumes together?
It's best to cook them separately since quinoa takes 12-15 minutes while lentils require 15-20 minutes. Cooking separately ensures both reach optimal texture. However, you can start lentils first, then add quinoa midway through cooking.