Greek Power Salad with Lentils

I used to think meal prep meant sacrificing flavor for convenience until a coworker brought this salad to a potluck and I couldn't stop going back for more. The colors alone made me curious, but that first bite, tangy, hearty, and somehow light all at once, changed how I thought about weekday lunches. I asked for the recipe immediately, scribbled it on a napkin, and made it that Sunday. Now it's my go-to whenever I need something that feels indulgent but keeps me energized through the afternoon.

The first time I packed this for work, a colleague leaned over during lunch and asked if I'd ordered from somewhere fancy. I laughed and told her it was leftovers, but she didn't believe me until I walked her through how easy it was to throw together. We ended up making it during a team cooking session a few weeks later, and it became our unofficial office favorite. There's something satisfying about watching people realize healthy food doesn't have to be bland or boring.

Ingredients

• Uncooked quinoa: Rinse it well to remove the natural bitterness, a step I skipped once and immediately regretted.
• Dried green or brown lentils: These hold their shape beautifully and add a nutty, earthy flavor that balances the brightness of the vinaigrette.
• Chickpeas: Canned saves time, but give them a good rinse to cut down on the metallic taste and excess sodium.
• Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing, they're like tiny flavor bombs.
• Cucumber: Adds a refreshing crunch that makes every bite feel crisp and clean.
• Red bell pepper: Sweet and slightly fruity, it brings color and a hint of natural sweetness.
• Red onion: Slice it thin so it adds sharpness without overpowering the other flavors.
• Kalamata olives: Salty, briny, and essential for that authentic Greek vibe.
• Fresh parsley: Don't skip this, it adds a fresh, herbaceous lift that ties everything together.
• Feta cheese: Creamy and tangy, though totally optional if you're keeping it dairy-free.
• Extra-virgin olive oil: Use a good quality one here, it's the base of the dressing and you'll taste the difference.
• Red wine vinegar: Bright and punchy, it wakes up all the other ingredients.
• Dijon mustard: A small spoonful emulsifies the dressing and adds a subtle depth.
• Garlic: Mince it finely so it blends smoothly and doesn't clump.
• Dried oregano: The classic Greek herb that makes everything smell like a taverna by the sea.
• Sea salt and black pepper: Season to taste, but don't be shy, these simple seasonings really make 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 and cover. Let it simmer for 12 to 15 minutes until the water is fully absorbed, then fluff with a fork and let it cool so it doesn't wilt the veggies.

Cook the lentils:

Cover rinsed lentils with plenty of water in a separate saucepan and bring to a boil, then reduce heat and simmer for 15 to 20 minutes. Drain them when they're tender but still hold their shape, mushy lentils will turn your salad into a mash.

Prepare the vinaigrette:

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until smooth and emulsified. Taste it and adjust the seasoning, this is your chance to make it perfect.

Assemble the salad:

In a large bowl, combine cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Toss gently so everything mingles without crushing the softer ingredients.

Dress and toss:

Pour the vinaigrette over the salad and toss gently to coat every ingredient evenly. The dressing should cling lightly to everything without pooling at the bottom.

Finish and serve:

Top with crumbled feta cheese if using, then serve immediately or cover and refrigerate for up to 3 days. The flavors actually get better as they sit together.

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One evening, I made a double batch of this salad for a friend going through a rough week and dropped it off with a loaf of crusty bread. She texted me later that night saying it was the first meal in days that made her feel cared for and nourished at the same time. That's when I realized this salad wasn't just about eating well, it was about showing up for people with something colorful, wholesome, and made with attention.

Making It Your Own

This salad is incredibly flexible and practically begs to be customized based on what's in your fridge or what you're craving. Swap the red wine vinegar for fresh lemon juice if you want a brighter, more citrusy flavor, or toss in some grilled chicken or shrimp if you need extra protein. I've even added roasted sweet potato cubes in the fall and it felt like a completely different dish. The base is sturdy enough to handle almost any twist you throw at it.

Storage and Meal Prep Magic

One of the best things about this salad is how well it holds up in the fridge, making it perfect for meal prep or busy weeks. Store it in an airtight container and it'll stay fresh and flavorful for up to three days, sometimes even better on day two when the flavors have had time to marry. If you're prepping ahead, keep the feta separate and add it just before serving so it stays creamy and doesn't get soggy. I like to portion it into individual containers on Sunday and grab one each morning on my way out the door.

Serving Suggestions

This salad shines on its own, but it also plays well with others and can easily become part of a bigger spread. Serve it alongside warm pita bread, grilled halloumi, or roasted lamb for a full Mediterranean feast. It's also fantastic as a side dish at barbecues or potlucks since it travels well and doesn't need to be kept hot.

• Pair it with hummus and baba ganoush for a mezze-style lunch.
• Serve it over a bed of fresh spinach or arugula for even more greens.
• Pack it in a jar with the dressing on the bottom for a portable, Instagram-worthy lunch.

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This salad has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that eating well doesn't have to be complicated, just colorful, thoughtful, and made with a little love.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, this salad actually improves when made 1-2 days ahead. The flavors meld together beautifully. Store in an airtight container in the refrigerator for up to 3 days. If making far in advance, keep the vinaigrette separate and toss just before serving to prevent the vegetables from becoming soggy.

→ How do I cook quinoa and lentils perfectly?

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

→ Is this suitable for vegans?

Absolutely. Simply omit the feta cheese or substitute it with a plant-based alternative. All other ingredients are naturally vegan-friendly. The salad remains hearty and protein-rich thanks to the quinoa, lentils, and chickpeas.

→ What can I do if I don't have red wine vinegar?

You can substitute red wine vinegar with fresh lemon juice for a bright, citrusy twist that complements the Greek flavors beautifully. White wine vinegar or apple cider vinegar also work well. Use the same amount as you would the vinegar.

→ How can I make this more filling?

Add grilled chicken, shrimp, or tofu for additional protein. You can also serve it alongside warm pita bread, feta-stuffed flatbread, or as a side dish to grilled meats or fish. Some prefer adding extra chickpeas or doubling the quinoa for additional substance.

→ What vegetables can I swap in this salad?

Feel free to customize based on what's in season. Diced zucchini, artichoke hearts, sun-dried tomatoes, roasted eggplant, or diced avocado work wonderfully. Leafy greens like spinach or arugula can also be added for extra nutrition and texture.