Greek Power Salad with Lentils

My neighbor showed up at my door one Saturday morning holding a Tupperware container filled with something so colorful I thought it was confetti. It was this salad, cold from her fridge, and she insisted I try it before my run. I stood there in my kitchen, fork in hand, and by the third bite I was texting her for the recipe. The way the tangy vinaigrette clung to every grain and bean, the crunch of cucumber against soft lentils—it was the kind of lunch that made you feel good just looking at it.

I started making this salad every Sunday after long morning walks, and it became my go to when friends dropped by unexpectedly. There was one afternoon when three people ended up in my kitchen, and I just tossed everything into a big wooden bowl, doubled the vinaigrette, and we ate it standing up with forks straight from the bowl. No one left hungry, and two of them asked if I had extra containers so they could take some home.

Ingredients

• Uncooked quinoa: Rinsing it well before cooking removes the natural bitter coating, and using a 2 to 1 water ratio keeps it fluffy, not mushy.
• Dried green or brown lentils: These hold their shape better than red lentils and give the salad a hearty bite without turning into mush when you toss everything together.
• Canned chickpeas: Draining and rinsing them gets rid of that starchy liquid, and if you have an extra minute, patting them dry makes the vinaigrette stick even better.
• Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing, and their sweetness balances the briny olives perfectly.
• Cucumber: I like to dice it into small, even pieces so every bite has a refreshing crunch that cuts through the richness of the olive oil.
• Red bell pepper: It adds a mild sweetness and a pop of color that makes the whole bowl look like something from a market in Santorini.
• Red onion: Slicing it thin and soaking it in cold water for a few minutes takes the sharp edge off, leaving just a gentle oniony tang.
• Kalamata olives: Their deep, fruity flavor is what makes this salad taste unmistakably Greek, and I always buy the pitted kind to save myself the hassle.
• Fresh parsley: It brightens everything and adds a grassy freshness that dried herbs just cant replicate, so I chop it right before tossing.
• Feta cheese: Crumbling it on top adds creamy, salty pockets that melt slightly into the warm grains if you add it right away.
• Extra virgin olive oil: Use a good one here because it is the base of the vinaigrette, and you will taste the difference in every tangy, golden spoonful.
• Red wine vinegar: It has a sharp, clean acidity that wakes up all the other flavors without being too harsh or one note.
• Dijon mustard: Just a teaspoon emulsifies the dressing and gives it a subtle depth that makes the vinaigrette cling to every ingredient.
• Garlic: Mincing it fine and letting it sit in the vinegar for a minute mellows the bite and infuses the dressing with a warm, savory backdrop.
• Dried oregano: This is the herb that says Greece louder than anything else, earthy and slightly floral, and it blooms when whisked into the oil.
• Sea salt and black pepper: Season generously because grains and legumes need it, and always taste the dressing before you pour it over the salad.

Instructions

Cook the quinoa:

Combine the rinsed quinoa with 1 cup of water in a medium saucepan, bring it to a boil, then lower the heat, cover, and let it simmer for 12 to 15 minutes until the water is absorbed and little spirals appear. Fluff it with a fork and spread it on a plate to cool faster so it does not steam itself into clumps.

Cook the lentils:

Put the rinsed lentils in a separate saucepan, cover them with plenty of water, and bring to a boil before reducing to a gentle simmer for 15 to 20 minutes until they are tender but still hold their shape. Drain them well and let them cool so they do not wilt the fresh vegetables when you mix everything together.

Prepare the vinaigrette:

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until it is smooth and emulsified. Taste it and adjust the salt or vinegar if you want more tang or brightness.

Assemble the salad:

In a large bowl, combine the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley, making sure everything is evenly distributed. Pour the vinaigrette over the top and toss gently with your hands or a big spoon so every grain and bean gets coated without smashing the tomatoes.

Finish and serve:

Crumble the feta cheese over the top if you are using it, and give it one last gentle toss. Serve it right away at room temperature, or cover and refrigerate it for up to three days so the flavors can meld and deepen.

Save

One summer evening, I brought this salad to a potluck, and it sat next to a tray of brownies and a bowl of pasta salad that was mostly mayonnaise. By the end of the night, my bowl was empty and three people asked if I had written the recipe down anywhere. It was the first time I realized that healthy food does not have to apologize for itself, it just has to taste this good.

Make It Your Own

I have added grilled chicken, roasted shrimp, and even leftover salmon to this salad when I needed more protein, and it always works because the vinaigrette is bold enough to tie everything together. If you want it vegan, skip the feta or use a crumbly plant based cheese, and if you are feeling citrusy, swap the red wine vinegar for fresh lemon juice and add a little zest. Sometimes I toss in a handful of spinach or arugula right before serving, and the greens wilt just slightly from the warmth of the grains, adding another layer of flavor and color.

Storage and Meal Prep

This salad is one of those rare dishes that tastes even better the next day after the flavors have had time to marry in the fridge. I portion it into glass containers on Sunday and grab one each morning for lunch, and by Wednesday it still tastes bright and fresh. If you are making it ahead, hold off on adding the feta until you are ready to eat so it does not get too soft, and give it a quick toss before serving to redistribute the dressing that may have settled at the bottom.

Serving Suggestions

I love eating this salad on its own with a piece of warm pita bread for scooping, or I serve it alongside grilled lamb, chicken souvlaki, or even a simple piece of baked fish. It is substantial enough to be the main event at lunch but light enough that you do not feel weighed down, and it works just as well at a picnic as it does plated up for a weeknight dinner.

• Serve it with warm pita or flatbread brushed with olive oil and sprinkled with za atar.
• Pair it with grilled chicken, lamb kebabs, or baked salmon for a complete Mediterranean feast.
• Pack it in a mason jar for a portable lunch, layering the dressing at the bottom and the grains and vegetables on top so nothing gets soggy.

Save

This salad has become one of those recipes I make without thinking, the kind I can throw together on a busy weeknight or bring to a gathering without worrying if people will like it. It is proof that simple ingredients, when treated well, can turn into something you crave over and over again.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad actually improves when prepared in advance. You can make it up to 3 days ahead and store it in an airtight container in the refrigerator. The flavors meld beautifully over time. If adding feta cheese, consider topping it just before serving to maintain texture.

→ How do I cook quinoa and lentils perfectly?

For quinoa, use a 1:2 ratio of grain to water. Bring to a boil, cover, reduce heat, and simmer 12-15 minutes until water is absorbed. For lentils, simmer in plenty of water for 15-20 minutes until tender but still holding their shape. Both should cool before mixing into the salad to prevent wilting the vegetables.

→ What are good protein additions to this salad?

Beyond the legumes and optional feta, you can add grilled chicken breast, pan-seared shrimp, tofu cubes, or hard-boiled eggs. For a vegan version, use nutritional yeast or a plant-based cheese alternative instead of feta. These additions make it a complete main course.

→ Can I modify the vinaigrette?

Absolutely. Swap red wine vinegar for fresh lemon juice for a brighter citrus note, or try balsamic vinegar for deeper flavor. You can also add a tablespoon of honey for subtle sweetness or increase garlic for more punch. Always taste and adjust seasoning to your preference.

→ Is this salad suitable for meal prep?

Yes, it's excellent for meal prep. Store the dressed salad in airtight containers for up to 3 days. The hearty legumes and vegetables hold up well without becoming soggy. Consider keeping feta cheese and croutons separate if adding them, to maintain optimal texture throughout the week.

→ What makes this salad naturally gluten-free?

All ingredients are inherently gluten-free: quinoa, lentils, chickpeas, fresh vegetables, olive oil, vinegar, and herbs. Just ensure your Dijon mustard is certified gluten-free, as some brands may contain traces. Always check labels on packaged ingredients if you have celiac disease or gluten sensitivity.