The Greek Recipe

Rinse and measure

Rinse the basmati rice and quinoa separately until the water runs clear. Pick over and rinse the lentils. This removes excess starch and any debris.

Cook grains and lentils

Combine rinsed basmati, quinoa, and lentils in a medium saucepan with 6 cups water or low-sodium vegetable broth and 1 tsp salt. Bring to a boil, then reduce to a gentle simmer, partially covered. Cook 18–22 minutes until the lentils and grains are tender and liquid is absorbed. If mixture is done before all water is absorbed, drain any excess. Fluff with a fork.

Finish and season

Transfer the cooked mix to a large bowl. Stir in 2 tbs extra-virgin olive oil and 1/2 tsp more salt to taste. Let cool slightly while preparing other components so the grains remain warm but not hot.

Make quick marinade

Whisk together 2 tbs red wine vinegar, 1 tbs olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.

Marinate

Place the sliced cucumbers and halved tomatoes in a bowl. Pour the marinade over them, toss gently to coat, and let sit at room temperature for 10–15 minutes so flavors meld. Drain any excess liquid before adding to the salad.

Prep vegetables

Trim and halve the snap peas on the bias. Thinly slice red onion and chop parsley. Combine snap peas, marinated cucumbers and tomatoes (drained), kalamatas, red onion, and parsley in a bowl.

Combine with base

Fold the vegetable mixture into the slightly warm grain–lentil–quinoa mix so the dressing and flavors distribute evenly without wilting the vegetables.

Make vinaigrette

In a small bowl, whisk together 1/2 cup Greek yogurt, 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon, 1 tsp lemon zest, 1 minced garlic clove, 1/2 tsp honey, 1 tsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Taste and adjust acidity or salt as desired.

Dress

Pour about two-thirds of the dressing over the grain and vegetable mixture and toss gently to coat. Reserve the remaining dressing to serve on the side for people who want extra creaminess.

Finish with cheese and crunch

Fold in 3/4 cup crumbled feta gently so some pockets remain intact. Just before serving, scatter 1 1/2 cups pita crisps over the top so they stay crunchy. Alternatively, serve crisps alongside to maintain maximum crunch.

Serve

Taste and adjust seasoning with remaining pinch of black pepper and a light drizzle (about 1 tbs) of extra-virgin olive oil. Garnish with lemon wedges. Serve warm or at room temperature; offer the reserved dressing on the side.