Save The smell of oregano always takes me straight back to a sunny afternoon spent prepping this salad on my tiny balcony. I had just returned from the farmers market with a bag full of vegetables and a craving for something filling but light. My friend Ana stopped by unexpectedly, took one look at the colorful bowls on my counter, and declared we were eating outside. That salad turned into an impromptu lunch that lasted three hours, and I've been making it ever since.
I started bringing this salad to potlucks after my neighbor Theo, who grew up in Athens, tasted it and gave me an approving nod. He suggested adding a bit more oregano and using good olive oil, not the stuff I was buying in bulk. His small tweaks made all the difference. Now when I make it for gatherings, people always ask for the recipe, and I think of Theo every single time.
Ingredients
- Uncooked quinoa: Rinse it well under cold water or it can taste bitter, a lesson I learned after wondering why my first batch tasted soapy.
- Dried green or brown lentils: These hold their shape beautifully and add an earthy heartiness that red lentils just can't match in a salad.
- Chickpeas: Canned ones save so much time, just make sure to rinse them thoroughly to wash away that tinny liquid.
- Cherry tomatoes: Halving them releases their sweet juice, which mingles with the vinaigrette and makes every bite juicier.
- Cucumber: I like to dice mine into small cubes so you get a refreshing crunch in every forkful.
- Red bell pepper: Adds a subtle sweetness and a gorgeous pop of color that makes the salad look like a celebration.
- Red onion: Slice it thin so it adds sharpness without overpowering the other flavors.
- Kalamata olives: Their briny richness is essential, bringing that unmistakable Mediterranean flavor to the bowl.
- Fresh parsley: Don't skip this, it brightens everything and makes the salad taste fresher than fresh.
- Feta cheese: Optional but highly recommended, the creamy, salty crumbles melt slightly into the warm grains.
- Extra virgin olive oil: Use the good stuff here, it's the backbone of the vinaigrette and you'll taste the difference.
- Red wine vinegar: Provides the sharp tang that balances the richness of the olive oil perfectly.
- Dijon mustard: Acts as an emulsifier and adds a subtle depth that plain mustard can't offer.
- Garlic: Mince it finely so it distributes evenly and doesn't bite too hard in any single spoonful.
- Dried oregano: This is what makes it unmistakably Greek, woodsy and warm and utterly essential.
- Sea salt and black pepper: Season generously, grains and legumes need more salt than you think to really sing.
Instructions
- Cook the quinoa:
- Combine the rinsed quinoa with water in a medium saucepan and bring it to a rolling boil. Lower the heat, cover tightly, and let it simmer until all the water disappears and the grains look fluffy with little tails, then fluff with a fork and set aside to cool.
- Cook the lentils:
- Put the lentils in a separate saucepan with plenty of water and bring to a boil, then lower the heat and simmer until they're tender but still have a slight bite. Drain them well and let them cool so they don't wilt your vegetables.
- 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 emulsifies into a smooth, glossy dressing. Taste it and adjust the seasoning, it should be tangy and bold.
- Assemble the salad:
- In your largest mixing bowl, combine the cooled quinoa, lentils, chickpeas, tomatoes, cucumber, bell pepper, onion, olives, and parsley. Pour the vinaigrette over everything and toss gently but thoroughly so every ingredient gets coated.
- Finish and serve:
- Scatter the crumbled feta on top if you're using it, and serve right away or cover and refrigerate. The flavors deepen and marry beautifully after a few hours in the fridge.
Save One evening I served this salad to a friend who swore she didn't like lentils. She went back for seconds, then asked if she could take the leftovers home. Watching her change her mind with every bite reminded me that sometimes all it takes is the right combination of flavors to turn someone into a believer.
How to Store and Enjoy Leftovers
This salad keeps beautifully in an airtight container in the fridge for up to three days. In fact, it gets better as it sits because the grains soak up the vinaigrette and all the flavors meld together. I like to eat it cold straight from the fridge, but you can also let it come to room temperature if you prefer. Just give it a quick toss before serving to redistribute the dressing.
Ways to Make It Your Own
I've made this salad a hundred different ways depending on what I have on hand. Sometimes I swap the red wine vinegar for fresh lemon juice when I want it brighter and more citrusy. Other times I'll add grilled chicken or shrimp if I need extra protein, or toss in some roasted sweet potato cubes for a heartier version. You can also throw in some spinach or arugula right before serving for extra greens.
Serving Suggestions
This salad shines as a complete meal on its own, but it also plays well with others. I love serving it alongside warm pita bread for scooping, or as a side dish next to grilled lamb or chicken. It's also fantastic at picnics because it doesn't wilt or get soggy, and it tastes just as good at room temperature as it does chilled.
- Pair it with hummus and baba ganoush for a full Mediterranean spread.
- Serve it in smaller portions as a side to grilled fish or kebabs.
- Pack it in mason jars for an easy grab and go lunch that looks as good as it tastes.
Save This salad has become my go to whenever I want something nourishing that doesn't require much thought. It reminds me that eating well doesn't have to be complicated, just honest ingredients tossed together with care.
Recipe Questions
- → Can I make this salad ahead of time?
Yes, this salad stores exceptionally well. Prepare all components separately and combine with the vinaigrette up to three days before serving. The flavors actually improve as they meld together during refrigeration. Keep the dressing separate if you prefer a crunchier texture.
- → How do I cook quinoa and lentils properly?
Cook quinoa in a 1:2 ratio with water for 12-15 minutes until the water absorbs, then fluff with a fork. For lentils, cover with plenty of water and simmer for 15-20 minutes until tender but not mushy. Both should cool slightly before combining with other ingredients.
- → What are good protein additions to this salad?
Grilled chicken breast, shrimp, or tofu work wonderfully to increase protein content. For vegetarian variations, add extra chickpeas or white beans. Nuts like walnuts or almonds also provide additional protein and texture.
- → Can I modify the vinaigrette?
Absolutely. Substitute red wine vinegar with lemon juice or balsamic vinegar for different flavor profiles. Adjust garlic, oregano, and mustard levels based on your taste preferences. The basic ratio of 1 part vinegar to 3 parts oil maintains proper balance.
- → Is this salad suitable for specific diets?
Yes, the base salad is naturally vegetarian and gluten-free. For vegan versions, simply omit or replace the feta cheese with plant-based alternatives. Always verify that packaged ingredients meet your specific dietary requirements.
- → What vegetables can I substitute?
Swap bell peppers with zucchini, cherry tomatoes with sun-dried tomatoes, or cucumber with radishes. Kalamata olives can be replaced with green olives or capers. Use whatever fresh vegetables are in season for best flavor and texture.