Save My coworker brought this to our team potluck last spring, and I watched everyone go back for seconds. She called it her energy bowl, something she meal prepped every Sunday. I scribbled the ingredients on a napkin between bites, amazed at how something so simple could taste this bright and satisfying. The next weekend, I made my own version, and it's been my go to ever since.
I started making this on Sundays after long hikes, when I craved something fresh but filling. My partner would chop the vegetables while I stirred the lentils, and we'd eat it straight from the bowl on the back porch. It became our unwind ritual, a way to close out the weekend without turning on the oven or ordering takeout.
Ingredients
- Quinoa: Rinse it well to remove the natural bitter coating, and you'll get fluffy, nutty grains every time.
- Lentils: Green or brown lentils hold their shape best; red lentils will turn mushy, so save those for soups.
- Chickpeas: Canned chickpeas are a shortcut here, but give them a good rinse to wash away the tinny taste.
- Cherry tomatoes: Halving them releases their juice, which mixes into the dressing and adds natural sweetness.
- Cucumber: I peel mine in stripes for texture, but leaving the skin on adds color and saves time.
- Red bell pepper: Sweet, crisp, and colorful, it balances the earthy lentils perfectly.
- Red onion: Slice it thin and soak in cold water for five minutes if raw onion is too sharp for you.
- Kalamata olives: Their briny punch is essential; don't skip them or substitute with bland canned olives.
- Fresh parsley: Adds a grassy brightness that dried herbs just can't replicate.
- Feta cheese: Crumbled feta brings creamy saltiness, but the salad stands strong without it if you're dairy free.
- Extra virgin olive oil: Use a good one; you'll taste it in every bite of the vinaigrette.
- Red wine vinegar: Sharp and tangy, it's the backbone of that classic Greek dressing flavor.
- Dijon mustard: A small amount emulsifies the dressing and adds subtle depth.
- Garlic: Fresh minced garlic makes all the difference; jarred stuff tastes flat in comparison.
- Dried oregano: This is what makes it unmistakably Greek, earthy and aromatic.
- Sea salt and black pepper: Season generously; grains and legumes need more salt than you think.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa with 1 cup water in a medium saucepan, bring to a boil, then lower the heat and cover. Let it simmer gently for 12 to 15 minutes until the water disappears and little spirals appear on the grains.
- Cook the lentils:
- Cover rinsed lentils with plenty of water in a separate saucepan and bring to a boil, then reduce to a simmer. Cook for 15 to 20 minutes until tender but still holding their shape, then drain and let them cool slightly.
- 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. Taste it and adjust the salt or vinegar to your liking.
- Assemble the salad:
- In a large bowl, toss together the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Pour the vinaigrette over everything and toss gently until every ingredient is lightly coated.
- Finish and serve:
- Sprinkle crumbled feta on top if you're using it, and serve right away or cover and refrigerate. The salad tastes even better after a few hours when the flavors have had time to meld together.
Save One afternoon, I packed this salad for a picnic at the park with friends. Someone asked if I'd bought it from that fancy deli downtown, and I just smiled. It felt good knowing something I'd thrown together in my own kitchen could stand up to anything store bought, and cost a fraction of the price.
How to Store and Reheat
This salad keeps in an airtight container in the fridge for up to three days, and honestly, it gets better with time. The grains soak up the vinaigrette, the onions mellow out, and everything tastes more cohesive. I don't reheat it; I eat it cold straight from the fridge, sometimes with a handful of arugula stirred in for extra greens. If the salad seems dry after a day or two, drizzle a little more olive oil and vinegar over it before serving.
Swaps and Variations
You can swap quinoa for farro or bulgur if you want a chewier texture, or use canned lentils to save time. Lemon juice works beautifully in place of red wine vinegar if you prefer a brighter, citrusy kick. For added protein, toss in grilled chicken, shrimp, or even a soft boiled egg. If you're not a fan of olives, try sun dried tomatoes or roasted red peppers instead; they bring a similar savory punch without the brine.
Serving Suggestions
I love this salad on its own for lunch, but it also shines as a side dish next to grilled lamb, chicken souvlaki, or roasted salmon. Serve it with warm pita bread and a dollop of hummus for a full Mediterranean spread. It's also great tucked into a wrap with extra greens, or spooned over a bed of spinach for an even heartier meal.
- Pack it in a mason jar for a portable lunch that won't get soggy.
- Double the vinaigrette and use the extra as a marinade for chicken or vegetables.
- Sprinkle toasted pine nuts or sunflower seeds on top for added crunch.
Save This salad has become my answer to busy weeks and lazy Sundays alike. It's proof that eating well doesn't have to be complicated, just colorful, fresh, and made with a little care.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made in advance. Prepare it completely and refrigerate for up to 3 days. The flavors meld together, and the vegetables soften slightly, creating a more cohesive dish. Add feta cheese just before serving if using.
- → How do I cook quinoa and lentils properly?
Rinse both before cooking. Cook quinoa in 1 cup water for 12-15 minutes until absorbed, then fluff with a fork. Simmer lentils in plenty of water for 15-20 minutes until tender but not mushy. Cool both completely before adding to the salad to prevent wilting other ingredients.
- → What substitutions work for dietary restrictions?
For vegan versions, omit feta or use plant-based cheese. Replace red wine vinegar with lemon juice for a citrusy variation. Add grilled chicken, shrimp, or tofu for extra protein. The base is naturally gluten-free and vegetarian, making it adaptable to various diets.
- → How should I store and serve leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The salad doesn't require reheating and tastes great cold straight from the fridge. If the vinaigrette is absorbed, drizzle extra olive oil and vinegar before serving to refresh flavors.
- → What pairs well with this salad?
Serve alongside warm pita bread, Greek flatbread, or feta-stuffed naan for a complete meal. It also complements grilled meats, fish, or lamb beautifully as a fresh side dish. A crisp white wine like Sauvignon Blanc or Retsina enhances the Mediterranean flavors.
- → Can I customize the vegetables?
Absolutely. Use seasonal vegetables like zucchini, artichoke hearts, or roasted eggplant. Keep the ratio roughly the same to maintain nutritional balance. Just ensure vegetables are fresh and properly prepped—chop to uniform sizes for even distribution and better texture.