Save My coworker brought this to a potluck last spring, and I watched everyone circle back for seconds. The bowl was scraped clean within twenty minutes. She scribbled the ingredients on a napkin for me, and I made it that weekend with what I had on hand. It tasted even better the next day, which is exactly what I needed for my chaotic Monday mornings.
I started making double batches after my neighbor asked for some during a rough week. She texted me two days later saying her kids ate it without complaining, which felt like a small miracle. Now I keep a jar of the vinaigrette ready in my fridge because it works on almost anything. This salad has become my default answer when someone asks what to bring to a picnic.
Ingredients
- Quinoa: Rinse it well or it tastes bitter, I learned that the hard way on my first attempt.
- Lentils: Green or brown hold their shape best, red lentils turn to mush and ruin the texture.
- Chickpeas: Canned saves time, but rinse them thoroughly to get rid of that tinny taste.
- Cherry tomatoes: Halving them releases their juice into the salad, making everything taste brighter.
- Cucumber: I like English cucumbers because they have fewer seeds and less water.
- Red bell pepper: Adds a sweet crunch that balances the briny olives perfectly.
- Red onion: Slice it thin, or it overpowers everything else.
- Kalamata olives: Their rich, fruity flavor is worth the extra dollar over canned black olives.
- Parsley: Fresh is essential here, dried parsley tastes like dust.
- Feta cheese: Optional, but it adds a creamy saltiness that ties everything together.
- Extra virgin olive oil: Use something you would happily dip bread into.
- Red wine vinegar: Gives the dressing its sharp, tangy backbone.
- Dijon mustard: Helps emulsify the vinaigrette and adds a subtle kick.
- Garlic: One clove is enough, more than that and it becomes aggressive.
- Oregano: Dried works better here than fresh, it distributes more evenly.
Instructions
- Cook the quinoa:
- Combine quinoa with 1 cup water in a medium saucepan, bring to a boil, then cover and simmer for 12 to 15 minutes. Fluff it with a fork and let it cool completely before adding it to the salad.
- Cook the lentils:
- Cover lentils with plenty of water, boil, then simmer for 15 to 20 minutes until tender but still firm. Drain and cool them down so they do not wilt the vegetables.
- Prepare the vinaigrette:
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl. Taste it and adjust the salt, it should be bold enough to flavor all those grains and legumes.
- Assemble the salad:
- Toss the cooled quinoa, lentils, chickpeas, tomatoes, cucumber, bell pepper, onion, olives, and parsley in a large bowl. Pour the vinaigrette over everything and mix gently until everything glistens.
- Finish and serve:
- Scatter feta on top if using, and serve right away or let it sit in the fridge. The flavors deepen after a few hours, so do not worry if you make it ahead.
Save I brought this to a family barbecue once, and my uncle, who claims he does not eat rabbit food, quietly went back for thirds. My aunt caught him sneaking a container home and just laughed. It is funny how a salad can win over the most skeptical eaters when it actually tastes like something.
Make Ahead Magic
This salad lives happily in the fridge for up to three days, getting better as it sits. I portion it into glass containers every Sunday and grab one on my way out the door. The quinoa and lentils soak up the vinaigrette overnight, and the vegetables stay surprisingly crisp. Just keep the feta separate if you are storing it, or it gets a little slimy.
Swap It Your Way
I have made this with whatever I had around, swapping lemon juice for vinegar, adding leftover roasted chicken, or throwing in some arugula. My friend uses white beans instead of chickpeas and says it is just as good. You can turn it vegan by skipping the feta, or add grilled shrimp if you want something heartier. It is one of those recipes that bends without breaking.
Serving Suggestions
I usually eat this straight from the bowl with a fork, but it is also great stuffed into a pita or served alongside grilled lamb. It works as a side dish at a cookout or as the main event for a light dinner. My sister likes to scoop it onto lettuce leaves and eat it like a wrap.
- Serve it with warm pita bread for a more filling meal.
- Pair it with grilled chicken, fish, or kebabs for extra protein.
- Add a dollop of hummus on the side for even more Mediterranean flavor.
Save This salad has saved me more times than I can count, from last minute dinners to packed lunches that actually make me excited for noon. I hope it does the same for you.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. You can refrigerate it for up to 3 days. The flavors actually improve as they meld together, making it ideal for batch cooking.
- → How do I make this salad vegan?
Simply omit the feta cheese or substitute it with a plant-based alternative. All other ingredients are naturally vegan, maintaining the full nutritional benefits.
- → What can I substitute for red wine vinegar?
Lemon juice works beautifully for a citrusy twist. You can use the same amount as a direct substitute while maintaining the salad's authentic Mediterranean flavors.
- → How do I ensure the lentils stay tender?
Simmer lentils for 15-20 minutes until they're tender but not mushy. Avoid boiling too vigorously, which breaks them apart. Test a few grains around the 15-minute mark.
- → Can I add protein to this salad?
Absolutely. Grilled chicken, shrimp, or feta cheese enhance the salad. For vegetarian options, the quinoa, lentils, and chickpeas already provide substantial plant-based protein.
- → Is this salad gluten-free?
Yes, all core ingredients are naturally gluten-free. Just verify that your vinaigrette components and any optional additions don't contain hidden gluten.