Pin it My neighbor Sofia brought this salad to a block party last summer, and I watched people come back for seconds before the burgers even hit the grill. She laughed and said it was just leftovers from her pantry, but I knew better. The next week, I stood in my own kitchen with a bag of lentils and a hope that I could recreate that bright, satisfying crunch. It worked, and now it sits in my fridge every Sunday, ready to rescue me from sad desk lunches.
I made this for a potluck at work, and my coworker who claimed to hate lentils scraped the bowl clean. She cornered me by the coffee machine the next morning, asking for the recipe with genuine urgency. I realized then that this salad has a quiet power, it converts people without them noticing. Now I double the batch every time because someone always asks to take leftovers home.
Ingredients
- Uncooked quinoa: Rinse it well or it can taste bitter, a lesson I learned the soapy way on my first attempt.
- Dried green or brown lentils: They hold their shape better than red lentils, giving the salad a hearty bite instead of turning mushy.
- Chickpeas: Canned saves time, but rinse them thoroughly to wash away that metallic canned flavor.
- Cherry tomatoes: Halve them so every forkful gets a juicy burst without them rolling off your plate.
- Cucumber: I like to leave the skin on for color and crunch, but peel it if yours is waxy.
- Red bell pepper: It adds sweetness and a pop of color that makes the bowl look alive.
- Red onion: Slice it thin so it gives sharpness without overpowering the other flavors.
- Kalamata olives: Their briny depth is essential, do not swap them for bland canned olives.
- Fresh parsley: It brightens everything and makes the salad taste garden fresh even in winter.
- Feta cheese: Crumbled, not cubed, so it melts into the vinaigrette and coats every bite.
- Extra virgin olive oil: Use the good stuff here, it is the backbone of the dressing.
- Red wine vinegar: Sharp and tangy, it cuts through the richness of the olive oil perfectly.
- Dijon mustard: It emulsifies the vinaigrette and adds a subtle heat that lingers.
- Garlic: Fresh minced garlic is a must, the jarred kind tastes flat in this dressing.
- Dried oregano: It whispers Mediterranean without shouting, giving the salad its Greek soul.
- Sea salt and black pepper: Season generously, lentils and quinoa need more salt than you think.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa with 1 cup of water in a medium saucepan, bring it to a boil, then cover and simmer on low for 12 to 15 minutes until the water disappears. Fluff it with a fork and spread it on a plate to cool faster, no one wants warm quinoa wilting their greens.
- Cook the lentils:
- Put the rinsed lentils in a separate saucepan with plenty of water, boil them, then lower the heat and let them simmer for 15 to 20 minutes until tender but still firm. Drain them well and let them cool, soggy lentils will make your salad sad.
- Prepare the vinaigrette:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until it looks creamy and emulsified. Taste it and adjust the salt, this is your chance to make it sing.
- Assemble the salad:
- In a large bowl, toss together the cooled quinoa, lentils, chickpeas, halved cherry tomatoes, diced cucumber, diced bell pepper, sliced red onion, olives, and chopped parsley. Mix gently so nothing gets bruised or mushy.
- Dress and finish:
- Pour the vinaigrette over the salad and toss everything until each ingredient glistens. Sprinkle the crumbled feta on top, and serve it right away or let it chill in the fridge where the flavors will deepen and marry.
Pin it One evening, my friend came over unannounced, hungry and frazzled from a long day. I pulled this salad from the fridge, divided it into two bowls, and we ate it standing at the counter in comfortable silence. She sighed halfway through and said it tasted like someone cared, and I realized that is exactly what a good salad should do.
Make It Your Own
You can swap the red wine vinegar for fresh lemon juice if you want a sunnier, more citrus forward dressing. I have added grilled chicken, roasted chickpeas, or even leftover salmon when I need more protein. If you are avoiding dairy, skip the feta or crumble in a cashew based cheese, the salad will still have plenty of personality without it.
Storage and Meal Prep
This salad keeps in an airtight container in the fridge for up to three days, and honestly, it tastes better on day two. I like to store the feta separately and sprinkle it on right before eating so it stays creamy. If you are packing it for lunch, keep the vinaigrette in a small jar and toss it in just before you eat, no one wants a soggy salad at noon.
Serving Suggestions
I love this salad on its own for lunch, but it also shines as a side dish next to grilled lamb, chicken, or fish. Warm pita bread on the side turns it into a full meal, and if you have any leftover vinaigrette, drizzle it over the pita before toasting. Sometimes I add a dollop of hummus on the side, and suddenly it feels like a feast.
- Serve it in individual bowls for a casual dinner party, everyone can top their own with extra feta or olives.
- Pack it in mason jars with the dressing at the bottom for grab and go lunches that look impressive.
- Double the batch and bring it to a picnic, it travels well and does not need to be kept hot.
Pin it This salad has become my reliable friend, the one I turn to when I need something nourishing without fuss. I hope it finds a place in your kitchen, ready to rescue you on the days when you need food that feels like care.
Common Questions
- → Can I prepare this salad in advance?
Yes, this salad actually improves when made ahead. Refrigerate for up to 3 days as the flavors meld together. Store in an airtight container and toss gently before serving. You may want to add extra vinaigrette before serving if the salad has absorbed it.
- → How do I cook quinoa and lentils perfectly?
Cook quinoa with a 2:1 water-to-grain ratio—bring to a boil, then simmer covered for 12-15 minutes until water is absorbed. For lentils, cover with plenty of water and simmer for 15-20 minutes until tender but still firm. Both should cool before combining with other ingredients.
- → What are good substitutions for dietary restrictions?
For vegan meals, omit feta cheese or use a plant-based alternative. Swap red wine vinegar for fresh lemon juice for a citrusy variation. You can also add grilled chicken or shrimp for extra protein, or use different seasonal vegetables based on availability.
- → How should I store leftover salad?
Transfer to an airtight container and refrigerate for up to 3 days. The vinaigrette will continue to soften the vegetables, which many prefer. If the salad becomes dry, add a bit more olive oil and vinegar before serving. Keep any fresh herbs separate if storing long-term.
- → Is this salad suitable for meal prep?
Absolutely. This salad is excellent for meal preparation. Cook the quinoa and lentils in bulk at the beginning of the week, chop vegetables in advance, and store components separately. Assemble individual portions as needed or keep the vinaigrette separate until ready to eat to maintain optimal texture.
- → What pairs well with this salad?
Serve alongside warm pita bread for a complete meal, or pair with grilled meats like chicken, lamb, or fish. It also works beautifully as a base for grain bowl variations or as a substantial side dish at Mediterranean-inspired dinners.