2 min Read

Chopped Greek Salad with Quinoa and Lentils

Chopped Greek Salad with Lentils and Quinoa

Chopped greek salad - chopped greek salad with quinoa and lentilsChopped salads are all the rage…again. There’s just something to be said for a pile of veg tossed with a delish dressing and sprinkled with herbs and cheese. Try this chopped Greek salad with quinoa and lentils and we bet you’ll be a convert.

I have noticed that every summer I seem to gravitate to a go-to salad—one I can quickly whip up for an impromptu BBQ at a neighbour’s, a dish for a picnic or maybe just a quick-fix dinner. This one has become a favourite season after season. Plus, despite being full of summer flavours, it’s a winner no matter what time of year. This take on Greek salad is the perfect side salad for any grilled meats or fish, or it’s a winner of a main course if topped with your favourite protein.

I like that there are no unfamiliar ingredients in play here. A can of lentils and box of quinoa from the pantry, olives and feta that are usually hanging out in my fridge, a cucumber, a pepper, a few tomatoes in different stages of ripeness that live on the kitchen counter and a few herbs snipped from the garden. The method is dead easy, too. You’ll see. And you won’t be sorry you added this one to the dinner rotation.

Chopped Greek Salad with Quinoa and Lentils


  • 1 12-oz box of quinoa cooked to package directions and cooled
  • 1 can cooked lentils, drained
  • 1 seedless English cucumber, finely chopped
  • 1 red pepper, finely chopped
  • 1 green pepper, finely chopped
  • 1 red onion, finely chopped
  • 2 cups diced tomatoes
  • 1 cup black olives, pitted and sliced in half
  • 6 to 8 oz feta cheese, cubed
  • Handful of chopped fresh herbs such as oregano, mint, cilantro and chives


  • 1/4 cup olive oil
  • juice from 1 large lemon
  • 1 large garlic clove, minced
  • 2 tbsp Dijon mustard
  • salt and pepper

Instructions for Chopped Greek Salad with Quinoa and Lentils

To a large bowl, add lentils, cooled quinoa and chopped vegetables.

In another small bowl, whisk together the olive oil, lemon juice, garlic and Dijon to make the dressing. Season with salt and pepper.

Toss the salad with dressing and sprinkle with herbs. Mix salad so dressing is evenly distributed.

Serve at room temperature.

Find more of Pamela’s gluten free recipes at

Related Articles