Greek Power Salad

The smell of oregano always takes me straight back to my tiny galley kitchen, windows open, a fan buzzing in the corner. I'd just gotten back from a farmer's market with way too many vegetables and no plan. I threw quinoa, lentils, and whatever was bright into a bowl, whisked together a vinaigrette with what I had, and somehow it turned into the kind of meal I craved all week. That chaotic Sunday became my template for eating well without overthinking it.

I brought this to a potluck once, thinking it might get lost next to all the casseroles and dips. Instead, people kept asking for the recipe, surprised that something so simple could taste this bright and complete. One friend admitted she'd never thought lentils could be exciting. I watched her go back for seconds, then thirds, and I realized this salad had a quiet power to it, the kind that wins people over without trying too hard.

Ingredients

• Quinoa: Rinse it well or it can taste bitter, and let it cool completely so it stays fluffy and doesn't clump.
• Lentils: Green or brown hold their shape best, avoid red lentils here because they turn mushy and lose their bite.
• Chickpeas: Canned saves time, just rinse them thoroughly to wash away that tinny flavor.
• Cherry tomatoes: Halve them so their juice mingles with the dressing and adds little bursts of sweetness.
• Cucumber: Dice it small and uniform so every forkful has balance and crunch.
• Red bell pepper: It adds color and a subtle sweetness that plays nicely with the tangy vinaigrette.
• Red onion: Slice it thin so it doesn't overpower, or soak it in cold water first to mellow the bite.
• Kalamata olives: Their briny, rich flavor is what makes this Greek, so don't skip them.
• Parsley: Fresh only, chop it fine, it brightens everything and makes the salad feel alive.
• Feta cheese: Optional but wonderful, crumble it over the top for creamy, salty pockets.
• Extra virgin olive oil: Use good quality, it's the backbone of the vinaigrette and you'll taste the difference.
• Red wine vinegar: Sharp and tangy, it wakes up all the other flavors without being harsh.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle depth.
• Garlic: Fresh minced garlic is best, it gives the vinaigrette a punchy warmth.
• Dried oregano: This is your Greek signature, earthy and aromatic, don't leave it out.
• Sea salt and black pepper: Season to taste, the salt especially helps all the flavors pop.

Instructions

Cook the quinoa:

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

Cook the lentils:

Cover rinsed lentils with plenty of water in a separate saucepan, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until tender but still holding their shape. Drain well and let cool so they don't turn mushy.

Prepare the vinaigrette:

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until smooth and emulsified. Taste and adjust seasoning if needed.

Assemble the salad:

In a large bowl, combine cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Toss gently to distribute everything evenly.

Dress and finish:

Pour the vinaigrette over the salad and toss gently to coat every ingredient without crushing the softer pieces. Top with crumbled feta if using, and serve immediately or refrigerate for up to 3 days.

Save

I started keeping a container of this in the fridge for those nights when I got home too tired to think. It became my reliable friend, the thing I reached for when I needed something nourishing without the fuss. There's something quietly satisfying about opening the fridge and knowing a good meal is already waiting, bright and ready to fuel whatever comes next.

Make It Your Own

This salad is incredibly forgiving and loves improvisation. Swap lemon juice for the vinegar if you want it brighter and more citrusy. Add grilled chicken, shrimp, or even canned tuna if you want extra protein. Toss in avocado, roasted sweet potatoes, or sun dried tomatoes for different textures and flavors. I've made this a dozen ways and it's never been bad once.

Storage and Serving

This salad keeps beautifully in an airtight container in the fridge for up to three days, and honestly gets better as it sits because the flavors meld and deepen. Serve it cold or at room temperature, either works. It's perfect on its own, stuffed into pita, or as a side to grilled meats or fish. I love it straight from the container with a fork, standing at the counter, no ceremony required.

Final Thoughts

This is the kind of salad that makes you feel good about eating well without sacrificing flavor or satisfaction. It's colorful, filling, and packed with everything your body actually wants. Whether you're meal prepping for the week or feeding a crowd, this Greek power salad delivers every single time.

• Make a double batch of the vinaigrette and keep it in a jar for quick salads all week.
• If you don't have lentils, swap in more chickpeas or even white beans.
• Taste before serving and adjust salt, pepper, or vinegar to your liking.

Save

This salad has earned its place in my regular rotation, the one I turn to when I need something vibrant, easy, and deeply satisfying. I hope it becomes one of your favorites too.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad stores beautifully. Assemble it completely, refrigerate, and it will keep for up to 3 days. The flavors actually improve as they meld together. Keep any optional toppings separate until serving if you prefer.

→ How do I make this salad vegan?

Simply omit the feta cheese or substitute it with a plant-based alternative. The salad is naturally hearty and satisfying with the protein from lentils, quinoa, and chickpeas, making it completely vegan-friendly.

→ What can I substitute for red wine vinegar?

Fresh lemon juice works wonderfully as a citrusy alternative to red wine vinegar. Use about 2-3 tablespoons of lemon juice and adjust to taste. Apple cider vinegar is another good option for a slightly different flavor profile.

→ How do I cook quinoa and lentils perfectly?

Cook quinoa with 1 cup water for 12-15 minutes until water absorbs, then fluff with a fork. Lentils take 15-20 minutes in boiling salted water until tender but not mushy. Cook them separately in different pots for best results and let both cool before combining.

→ Can I add protein to this salad?

Absolutely! Grilled chicken breast or shrimp work wonderfully. You can also add white beans, hard-boiled eggs, or tofu for additional protein. The existing legumes already provide substantial plant-based protein at about 15g per serving.

→ What vegetables can I swap or add?

Feel free to customize with diced zucchini, artichoke hearts, roasted beets, or spinach. For crunch, try adding radishes or celery. Keep the fresh herbs and adjust quantities based on what you have available and prefer taste-wise.