Greek Power Salad with Lentils

My sister called me from her gym parking lot one afternoon, exhausted and starving, asking what she could meal prep that wouldn't bore her by Wednesday. I rattled off this salad without thinking twice. She texted me three days later with a photo of her empty glass container and the words, "I actually looked forward to lunch." That's when I knew this Greek Power Salad was more than just another grain bowl.

I made this for a potluck once, worried it looked too plain next to lasagnas and casseroles. By the end of the night, my bowl was scraped clean while other dishes sat barely touched. Two people asked for the recipe before I even grabbed my coat. Sometimes the simplest things win because they just make you feel good.

Ingredients

• Quinoa: Rinse it well under cold water or it can taste bitter and soapy, a lesson I learned the unfortunate way during my first attempt.
• Green or brown lentils: These hold their shape beautifully unlike red lentils, which turn mushy and disappear into the salad.
• Chickpeas: Canned works perfectly here, just give them a good rinse to wash away the tinny liquid they swim in.
• Cherry tomatoes: Halve them so their juices mingle with the vinaigrette and add bursts of sweetness.
• Cucumber: I prefer English cucumbers because they have fewer seeds and a thinner skin you don't need to peel.
• Red bell pepper: It adds a slight sweetness and a satisfying crunch that balances the softer grains.
• Red onion: Slice it as thin as you can manage so it adds sharpness without overwhelming the other flavors.
• Kalamata olives: Their briny, fruity flavor is the secret ingredient that makes this taste unmistakably Greek.
• Fresh parsley: Don't skip it or use dried, the fresh green flavor is what brightens the whole bowl.
• Feta cheese: The creamy, salty crumbles are optional but they turn this from very good to unforgettable.
• Extra-virgin olive oil: Use the good stuff here since the vinaigrette is simple and the oil flavor really shines through.
• Red wine vinegar: It has the right tangy backbone for Greek flavors, though lemon juice works if that's what you have.
• Dijon mustard: Just a teaspoon helps emulsify the dressing so it clings to every ingredient instead of pooling at the bottom.
• Garlic: Mince it finely or use a press so you get flavor in every spoonful without biting into chunks.
• Dried oregano: This is the herb that makes it smell like a taverna on a sunny island.

Instructions

Cook the quinoa:

Combine rinsed quinoa with one cup of water in a medium saucepan and bring it to a boil, then lower the heat to a gentle simmer, cover it, and let it cook for twelve to fifteen minutes until the water disappears. Fluff it with a fork and spread it on a plate to cool faster so it doesn't turn gummy.

Cook the lentils:

Put the rinsed lentils in a separate saucepan and cover them generously with water, then bring to a boil and simmer for fifteen to twenty minutes until they're tender but still hold their shape when you press one between your fingers. Drain them well and let them cool alongside the quinoa.

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 smooth and slightly thickened. Taste it and adjust the salt or vinegar if it needs more punch.

Assemble the salad:

Toss the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley into a large bowl and mix gently with your hands or a big spoon. Pour the vinaigrette over everything and toss again until each ingredient glistens.

Finish and serve:

Scatter the crumbled feta on top if you're using it, then serve immediately or cover and refrigerate for up to three days. The flavors deepen and improve as it sits, making it perfect for meal prep.

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One Sunday, I packed this salad into mason jars for my husband and me to take to work all week. By Thursday, he admitted he'd been excited to open his lunch container every single day. We laughed because that never happens with leftovers. It reminded me that food doesn't have to be fancy to feel like a gift you give yourself.

Making It Your Own

This salad is incredibly forgiving and loves when you improvise. I've stirred in chopped artichoke hearts, swapped the lentils for white beans when my pantry was bare, and added handfuls of arugula for peppery bite. One friend adds grilled chicken, another tosses in roasted chickpeas for extra crunch. The vinaigrette stays the same, but the salad changes with your mood and what's in your fridge.

Storage and Meal Prep Magic

I've learned to store this salad in individual portions so I'm not tempted to eat it all at once. It keeps beautifully for three days in the fridge, and honestly tastes better each day as the grains soak up the dressing. If you're nervous about sogginess, keep the cucumbers and tomatoes separate and toss them in right before eating. I rarely bother though, because it holds up better than you'd expect.

Serving Suggestions

This salad works as a full meal on its own, but it also plays well with others. I've served it alongside grilled lamb chops for guests, stuffed it into warm pita pockets for quick lunches, and even spread it on a platter as part of a mezze spread with hummus and tzatziki.

• Warm pita bread or naan makes it feel more like a complete meal and is perfect for scooping up every last bite.
• A dollop of Greek yogurt on the side adds creaminess and cools down the tanginess of the vinaigrette.
• Grilled shrimp or chicken turns this into a heartier dinner when you need more protein after a long day.

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This salad has become my answer to the question, "What should I eat when I want to feel good?" It's bright, filling, and somehow tastes like sunshine even in the middle of winter.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, this salad is excellent for meal prep. You can assemble all components and refrigerate separately for up to three days. For best results, store the vinaigrette separately and toss just before serving, though the salad tastes delicious with flavors melded after a day in the refrigerator.

→ How do I make this salad vegan?

Simply omit the feta cheese or substitute it with a plant-based alternative. The salad is naturally vegan-friendly with all the legumes, grains, and vegetables already included. The Greek vinaigrette is completely plant-based.

→ What's the best way to cook quinoa and lentils?

Cook quinoa in a 2:1 water ratio for 12-15 minutes until water absorbs, then fluff with a fork. For lentils, simmer in plenty of water for 15-20 minutes until tender but not mushy. Both should cool slightly before adding to the salad to prevent wilting the fresh vegetables.

→ Can I add protein to this salad?

Absolutely. Grilled chicken breast, shrimp, or even a poached egg complement this salad beautifully. The existing legumes provide substantial plant-based protein, but additional proteins work wonderfully for heartier portions.

→ What's a good substitute for red wine vinegar?

Fresh lemon juice creates a bright, citrusy variation that pairs excellently with Greek flavors. You can use equal amounts as a direct substitute for red wine vinegar in the vinaigrette.

→ Is this salad gluten-free?

Yes, this salad is naturally gluten-free. Quinoa and lentils are both gluten-free grains and legumes. Just verify that your Dijon mustard and other ingredients are certified gluten-free if you have sensitivity concerns.