Save My neighbor Maria handed me a container of this salad over the fence one Saturday afternoon, insisting I needed real food after she'd watched me survive on toast all week. One forkful and I understood why she'd made extra. The lentils had soaked up the vinaigrette, the quinoa added this satisfying chew, and the olives brought that salty punch I didn't know I was craving. I asked for the recipe immediately, and she laughed, saying it was just what she threw together when her fridge needed clearing.
I brought this to a potluck once, worried it looked too plain next to the fancy casseroles and layered dips. By the end of the night, my bowl was scraped clean and three people had texted asking for the recipe. One friend admitted she'd eaten it for breakfast the next morning straight from the fridge, standing at her kitchen counter. That's when I realized this salad had a quiet power that didn't need to announce itself.
Ingredients
- Quinoa: Rinse it well or you'll get a bitter, soapy taste from the natural coating; I learned that the hard way on my first attempt.
- Lentils: Green or brown hold their shape beautifully, while red lentils turn mushy and disappear into the salad.
- Chickpeas: Canned saves time, but give them a good rinse to wash away that metallic canning liquid flavor.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making everything soggy.
- Cucumber: I use English cucumber because the seeds are smaller and there's less water to drain off.
- Red bell pepper: The sweetness balances the tangy vinaigrette and adds a satisfying crunch.
- Red onion: Slice it thin so it adds sharpness without overpowering; soaking the slices in cold water for five minutes mellows them further.
- Kalamata olives: Their briny intensity makes every third or fourth bite feel like a little reward.
- Fresh parsley: Don't skip this; it brightens everything and makes the salad taste alive instead of flat.
- Feta cheese: Crumbled feta adds creamy pockets of salt, though the salad stands strong without it.
- Olive oil: Use something decent here since it's not cooked; the flavor comes through clearly in every bite.
- Red wine vinegar: This gives the dressing its sharp, tangy backbone that wakes up all the grains and legumes.
- Dijon mustard: It emulsifies the vinaigrette and adds a subtle warmth you'll notice but can't quite name.
- Garlic: One clove minced fine distributes evenly; more than that and it starts to bite back.
- Dried oregano: This is what makes it taste unmistakably Greek, earthy and a little floral.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa with 1 cup 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 little spirals appear on the grains, then fluff it with a fork and spread it on a plate to cool faster.
- Cook the lentils:
- Cover rinsed lentils with plenty of water in a separate saucepan and bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes. You want them tender but still holding their shape, not falling apart into mush; drain them well and let them cool.
- Prepare the vinaigrette:
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl until it emulsifies into a smooth, slightly thick dressing. Taste it and adjust the salt or vinegar if needed; it should be bold enough to flavor all those grains.
- Assemble the salad:
- Toss the cooled quinoa, lentils, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley together in a large bowl. Make sure everything is distributed evenly so each serving gets a bit of everything.
- Dress and finish:
- Pour the vinaigrette over the salad and toss gently but thoroughly, making sure the dressing reaches the bottom of the bowl. Scatter crumbled feta on top if you're using it, and serve right away or cover and refrigerate.
Save I started keeping a container of this in my fridge every week after I realized it solved the 'I'm too hungry to cook but too tired to care' problem. My partner would come home late from work and grab a bowl without asking, and I'd hear the fridge door close followed by a satisfied sigh from the kitchen. It became our unspoken weeknight safety net, the thing we both knew we could count on. Some recipes earn their place not because they're fancy, but because they're quietly, reliably there when you need them.
Storing and Making Ahead
This salad keeps beautifully in an airtight container in the fridge for up to three days, and honestly, it improves as it sits. The grains continue absorbing the vinaigrette, the onions mellow, and everything melds into a more cohesive whole. If you're planning to store it, hold off on adding the feta until just before serving so it stays creamy and doesn't get slimy. I've also packed this into mason jars for lunch, layering the dressing on the bottom, then the grains and legumes, and the delicate vegetables on top so nothing gets soggy.
Variations and Swaps
You can swap the red wine vinegar for fresh lemon juice if you want a brighter, more citrusy dressing that feels lighter on warm days. I've added grilled chicken, shrimp, or even canned tuna when I needed more protein, and it turned the salad into a full meal without much effort. For a vegan version, skip the feta or use a plant-based crumble; the salad is hearty enough that you won't miss it. Swap the parsley for fresh dill or mint if that's what you have, and toss in some chopped sun-dried tomatoes or roasted red peppers for a sweeter, smokier flavor.
Serving Suggestions
I love serving this alongside warm pita bread or tucked into a pita pocket with a smear of hummus for a quick lunch. It also works beautifully as a side dish next to grilled lamb, chicken, or fish, soaking up any juices from the main without losing its own character. On hotter days, I've eaten it straight from the fridge with nothing else, and it felt like exactly what my body needed.
- Pack it into meal prep containers with a boiled egg on top for an easy protein boost.
- Serve it on a bed of arugula or spinach for extra greens and a peppery bite.
- Bring it to picnics or barbecues since it travels well and doesn't need to be kept hot.
Save This salad has become the kind of recipe I make without thinking, the one I reach for when I need something nourishing that doesn't require much from me. It's taught me that the best meals aren't always the ones that impress, but the ones that show up when you need them most.
Saffron Brook Recipe Q&As
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. You can assemble it completely and refrigerate for up to 3 days. The flavors actually meld beautifully as it sits, making it even more delicious the next day.
- → How can I make this vegan?
Simply omit the feta cheese or substitute it with a plant-based alternative like cashew crumbles or store-bought vegan feta. All other ingredients are naturally vegan-friendly.
- → What's the best way to cook lentils and quinoa?
Cook quinoa in a 1:2 ratio with water for 12-15 minutes until fluffy. Simmer lentils in separate water for 15-20 minutes until tender but still holding their shape. Cooking separately prevents flavors from mixing before assembly.
- → Can I add protein to this salad?
Absolutely. Grilled chicken, shrimp, or turkey work wonderfully. You can also add a hard-boiled egg or tofu for vegetarian protein options. Add after cooking to maintain texture.
- → What vinaigrette variations work well?
Swap red wine vinegar for fresh lemon or lime juice for a brighter citrus flavor. Greek yogurt-based dressing also pairs beautifully. Balsamic vinegar offers deeper, richer notes if preferred.
- → Is this gluten-free?
Yes, this salad is naturally gluten-free. Just verify that your Dijon mustard and any store-bought components are certified gluten-free if you have celiac sensitivity.