If you're looking for a fresh, flavour-packed salad that works just as well at a summer BBQ as it does for an easy family dinner, this Cypriot Grain Salad is a winner. It's loaded with bright herbs, crunchy nuts and seeds, juicy pops of pomegranate, and finished with a creamy Greek yoghurt and honey dressing that ties it all together. It's one of those salads everyone actually eats - kids included!
Serve it alongside grilled lamb or roast chicken for a light, feel-good meal that's fresh, filling, and anything but boring.
Looking for more tasty salads? Try my Brown Rice Salad, Pomegranate, Halloumi & Walnut Salad or Sweet Potato & Kale Salad too!
A Quick Look At The Recipe
✅ Recipe Name: Cypriot Grain Salad
🕒 Ready In: 20 minutes
👪 Serves: 8
🍽 Calories: 445 per serve
🥣 Main Ingredients: quinoa, lentils, fresh herbs, nuts, seeds, Greek yoghurt and pomegranate
📖 Dietary Info: vegetarian, gluten-free (when using quinoa)
⭐ Why You'll Love It: Fresh, colourful and packed with flavour - this vibrant grain salad is perfect for BBQs, entertaining, or an easy make-ahead family meal.
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I get so many people asking for the recipe to this salad, it's so delicious!
- Angela
This Cypriot Grain Salad is inspired by the much-loved version from George Calombaris' Hellenic Republic - and it's easy to see why. It's packed with flavour and loaded with great texture in every bite. It also happens to be my go-to salad every single Christmas, and one I'm always asked to bring along.
While traditional recipes often use freekeh or bulgur wheat, I use quinoa for a gluten-free option that cooks faster too. If you're after something a little heartier, freekeh or brown rice both work beautifully.
This salad is far more than just a side. Add a protein, and it becomes a complete, satisfying meal, or serve it alongside other crowd-favourite salads like my Halloumi Pomegranate Salad with Honey Walnuts or Jennifer Aniston Salad for easy entertaining.
Why You're Going To Love This Recipe
- Delicious textures and flavours - nutty grains, toasted seeds, juicy currants and pops of pomegranate in every bite
- Family-friendly and filling - hearty enough for a main lunch or the perfect side at dinner
- Versatile and customisable - swap the grains or herbs to suit what you've got on hand
- Make-ahead friendly - ideal for entertaining or meal prep (it holds up well overnight)
- Nutritious and balanced - protein, grains, fresh herbs and healthy fats all in one bowl
Jump to:
Salad Ingredients
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Quinoa - the base of the salad, keeping it light, filling and gluten-free
- Toasted nuts and seeds - add crunch and rich, nutty flavour throughout
- Fresh herbs - coriander and parsley bring freshness and balance
- Greek yoghurt dressing - creamy, lightly sweet and what makes this salad special
- Pomegranate seeds - juicy pops of flavour that finish the salad perfectly
Variations
- Gluten-Free: Stick with quinoa or pre-cooked brown rice to keep it GF friendly.
- Extra Protein: Add chickpeas, grilled meat, or chicken for a heartier lunch.
- Herb Swap: If you're not a coriander fan, use extra parsley + mint.
- Fruit Twist: Substitute cranberries for currants for a sweeter touch.
How To Make Cypriot Grain Salad
You'll love how easy this Cypriot Grain Salad is to make - it's fresh, fuss-free and ready in no time.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cook the Grain: Rinse quinoa and cook per packet instructions. Cool completely before mixing. Toast Nuts & Seeds: In a dry frying pan over low/medium heat, toast pumpkin seeds, pine nuts and almonds until golden and fragrant. Cool.
- Build the Salad: In a large bowl, combine cooled quinoa, lentils, red onion, herbs, capers, currants, and toasted nuts and seeds. Drizzle with lemon juice + olive oil. Season with salt & pepper and mix all together well. Transfer to a serving dish.
- Make the Dressing: Whisk Greek yoghurt with honey and cumin until smooth.
- Serve: Spoon dressing over the salad just before serving and shower with pomegranate seeds (see below for tips!).
How To De-Seed A Pomegranate | Mess-Free Method!
After trying lots of different ways to remove pomegranate seeds (and making a few big messes along the way), this is the easiest and most reliable method I use every time.
1️⃣ Rinse the pomegranate and dry it well.
2️⃣ Using a sharp knife, carefully cut the pomegranate in half across the middle.
3️⃣ Hold one half with the cut side facing down over a large bowl in the sink.
4️⃣ Firmly tap the back of the pomegranate with a wooden spoon. The seeds will fall straight into the bowl.
5️⃣ Keep tapping until all the seeds have fallen out, then repeat with the other half
Top tip: If you can buy pomegranate seeds already prepared at the supermarket, they're a great time-saving option.
Expert Tips
- Cool the Grain First: Warm quinoa will wilt herbs and soften textures.
- Toast Lightly: Be patient with toasting - burnt seeds = bitter salad.
- Balance Flavours: Taste before serving - add extra lemon if you like zing!
- Herb Love: Fresh herbs are essential - don't skimp!
- Sweet Crunch: Currants add chew; swap cranberries for seasonal variation.
- Kid-Approved: Leave dressing on the side for little ones who prefer simple flavours.
- Make Ahead: Salad (without yoghurt) keeps 1-2 days in fridge; dressing separately.
- Don't Freeze: Grains and yoghurt don't freeze well together.
Cypriot Grain Salad FAQs
Vegetarian as written; to make it vegan, swap the Greek yoghurt for coconut yoghurt and honey for maple syrup.
Quinoa, freekeh or pre-cooked brown rice are all fab - quinoa keeps it light and fluffy.
I know coriander can be a divisive herb (I'm not its biggest fan either!), but in this salad it blends beautifully and isn't overpowering at all. I recommend keeping it if you can, but you can leave it out if you really don't enjoy it.
Score and cut in half horizontally; hold the cut side in your hand and firmly tap out the seeds with a wooden spoon into a bowl. Repeat with the other half.
Packaged seeds also work well if available.
Totally! If you like, add chickpeas or grilled meat or chicken for extra protein.
More Popular Salad Recipes
Looking for more fresh, flavour-packed salads for family dinners or entertaining? Here are a few of my favourites to try next.
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Cypriot Grain Salad
Ingredients
For The Grain Salad
- 1 cup quinoa cooked (or substitute for brown rice or freekah)
- 2 tbs pumpkin seeds toasted
- 2 tbs slivered almonds toasted
- 2 tbs pine nuts toasted
- ½ bunch fresh coriander chopped
- ½ bunch fresh parsley chopped
- ½ red onion finely chopped
- 420 g can lentils rinsed and drained
- 2 tbs capers drained
- ½ cup currants
- juice of 1 lemon
- 3 tbs olive oil
For The Dressing
- 1 cup Greek yoghurt
- 1 teaspoon ground cumin
- 1 tbs honey
- 1 pomegranate deseeded (see notes)
Instructions
- Cook the quinoa according to the packet directions. Set aside and allow to cool.
- Place the pumpkin seeds, slivered almonds and pine nuts into a frying pan over low heat. Cook, stirring for 2-3 minutes or until lightly toasted. Set aside to cool.
- Place the cooled quinoa into a large bowl.
- Add the cooled nuts and seeds, chopped coriander and parsley, red onion, lentils, capers and currants.
- Add the lemon juice and olive oil to the bowl. Mix the ingredients together until well combined.
- Season with salt and pepper.
- Transfer the salad to a serving dish.
- To make the dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.
- When ready to serve, spoon the dressing over the top of the salad.
- Sprinkle pomegranate seeds over the dressing and serve.
Notes
- Cool the Grain First: Warm quinoa will wilt herbs and soften textures.
- Toast Lightly: Be patient with toasting - burnt seeds = bitter salad.
- Balance Flavours: Taste before serving - add extra lemon if you like zing!
- Herb Love: Fresh herbs are essential - don't skimp!
- Sweet Crunch: Currants add chew; swap cranberries for seasonal variation.
- To Deseed a Pomegranate - Score and cut in half horizontally; put the cut side in your hand and firmly tap out seeds with a wooden spoon over a bowl. Repeat with other half. Packaged seeds also work well if available.
- Kid-Approved: Leave dressing on the side for little ones who prefer simple flavours.
- Make Ahead: Salad (without yoghurt) keeps 1-2 days in fridge; dressing separately.
- Don't Freeze: Grains and yoghurt don't freeze well together.
Susan says
Our entire family loves this salad, we have made it a gazillion times! The kids will ask for this with lamb chops for their birthday dinner…delish!
Sue says
Love this ... so do my friends!
Casey says
Would brown rice be a good substitute for lentils if using quinoa? Thank you!
Lucy says
You could do that!
Jess says
Absolutely beautiful, I love this recipe.
Lucy says
Thank you!
Claire says
Fantastic recipe. Been a hit amongst friends for a couple years now. I swap out half the quinoa for freekah, and the currants for cranberries. A few bits of rocket mixed in and it’s absolutely delicious.