Greek Power Salad

My neighbor showed up at my door one Sunday afternoon with a glass container of what looked like jewels mixed with grains. She called it her power salad and insisted I try a bite right there on the porch. The lentils were tender, the quinoa nutty, and the vinaigrette had this bright punch that woke up my whole mouth. I asked for the recipe before she even made it back down the steps.

I started bringing this salad to potlucks after I made it for a friend who was training for a marathon. She loved how it gave her energy without feeling heavy, and pretty soon everyone at the table was asking for seconds. One guy even took a photo of it before digging in, which made me laugh because it really does look that good. Now it is my go to whenever I need to feed a crowd or just want something colorful and satisfying in my own kitchen.

Ingredients

• Uncooked quinoa: Rinse it well or it can taste bitter, and once cooked it adds this fluffy, slightly nutty base that soaks up the vinaigrette.
• Dried green or brown lentils: They hold their shape better than red lentils and give you that hearty, earthy bite that makes the salad feel substantial.
• Chickpeas: Drain and rinse them to get rid of the tinny flavor, and they add creaminess and protein without any fuss.
• Cherry tomatoes: Halve them so their juice mingles with the dressing, and they bring a sweet pop of color to every forkful.
• Cucumber: Dice it into small pieces for crunch, and it adds a refreshing contrast to the grains and legumes.
• Red bell pepper: It is sweet and crisp, and the bright red makes the whole bowl look more alive.
• Red onion: Slice it thin so it does not overpower, just adds a sharp little bite that balances the richness.
• Kalamata olives: Pitted and sliced, they give you that briny, salty punch that screams Mediterranean.
• Fresh parsley: Chop it roughly and toss it in at the end for a grassy, herbal note that feels clean and bright.
• Feta cheese: Crumble it on top if you want that creamy, tangy finish, or skip it to keep things vegan.
• Extra virgin olive oil: Use a good one because it is the backbone of the vinaigrette, and you will taste the difference.
• Red wine vinegar: It brings acidity and a subtle fruity note that ties everything together.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a hint of sharpness.
• Garlic: Mince it fine so it blends in, and it gives the vinaigrette a warm, savory depth.
• Dried oregano: This is the herb that makes it taste unmistakably Greek, earthy and a little floral.
• Sea salt and black pepper: Season to taste, and do not be shy because these simple seasonings bring out everything else.

Instructions

Cook the quinoa:

Combine the rinsed quinoa with 1 cup of water in a medium saucepan, bring it to a boil, then lower the heat and cover. Let it simmer for 12 to 15 minutes until the water disappears and the grains are fluffy, then fluff with a fork and set aside to cool.

Cook the lentils:

Put the lentils in a separate saucepan with plenty of water, bring to a boil, then reduce the heat and let them simmer for 15 to 20 minutes. You want them tender but still holding their shape, not mushy, so drain them and let them cool.

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 is smooth and emulsified. Taste it and adjust the seasoning if you need to.

Assemble the salad:

In a large bowl, combine the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Pour the vinaigrette over everything and toss gently so every ingredient gets coated.

Finish and serve:

Top with crumbled feta if you are using it, and serve right away or cover and refrigerate for up to 3 days. The flavors get even better as they sit together.

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The first time I packed this salad for a picnic, I was worried it would not hold up in the heat. But when we opened the container hours later, it was still bright and flavorful, maybe even better than when I made it. My friend said it tasted like sunshine in a bowl, and I have been chasing that compliment ever since.

How to Store and Meal Prep

This salad is a dream for meal prep because it actually improves after a day or two in the fridge. I portion it into glass containers on Sunday and grab one every day for lunch. Just keep the feta separate if you are making it ahead so it stays creamy and does not get soggy. You can also make a double batch of the vinaigrette and store it in a jar to drizzle over other salads or roasted vegetables throughout the week.

Variations and Substitutions

If you do not have quinoa, bulgur or farro work just as well and add a different chew. I have swapped the lentils for black beans when I was out, and it still tasted incredible. You can also add grilled chicken, shrimp, or even roasted chickpeas if you want more protein, or toss in some arugula or spinach for extra greens. One time I used lemon juice instead of red wine vinegar and it gave the whole thing a brighter, sunnier flavor that I loved.

Serving Suggestions

This salad is hearty enough to be a meal on its own, but it also pairs beautifully with warm pita bread or a side of hummus. I have served it alongside grilled lamb, chicken souvlaki, or even just a simple piece of grilled fish. It is also perfect for picnics, potlucks, or any time you need something that travels well and feeds a crowd without a lot of fuss.

• Serve it on a bed of arugula for extra greens and a peppery bite.
• Add a dollop of tzatziki on the side for a creamy, cooling contrast.
• Warm pita or flatbread is perfect for scooping up every last bite.

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Every time I make this salad, I am reminded that the best meals do not have to be complicated. They just have to be made with good ingredients and a little bit of care.

Recipe Q&A

→ Can I prepare this salad in advance?

Yes, this salad is excellent for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully over time, making it even more flavorful the next day.

→ How do I make this salad vegan?

Simply omit the feta cheese or substitute it with a plant-based alternative like cashew cheese or vegan feta. The salad remains protein-rich thanks to the quinoa, lentils, and chickpeas.

→ Can I add protein to this salad?

Absolutely. Grilled chicken breast, shrimp, or even white fish work wonderfully. You can also add a fried egg on top for extra richness and protein.

→ What's the best way to cook lentils so they stay tender?

Simmer lentils for 15-20 minutes until they're fork-tender but still hold their shape. Don't overcook, as they'll become mushy. Start checking around the 15-minute mark and drain immediately once done.

→ Can I substitute the vinaigrette?

Definitely. Replace red wine vinegar with lemon juice for a citrusy twist, or use balsamic vinegar for deeper flavor. Adjust the garlic and oregano to suit your taste preferences.

→ Is this salad gluten-free?

Yes, this salad is naturally gluten-free. Just verify that your Dijon mustard and any packaged ingredients are certified gluten-free if you have celiac disease or sensitivity.