Cook your grain of choice if you haven’t done so already. Let it cool a bit; we’re not building a hot lava flow here.

In a big bowl, toss the tomatoes, cucumber, bell pepper, chickpeas, olives, and red onion. It already smells like vacation, right?

Drizzle with olive oil and lemon juice. Sprinkle oregano, salt, and pepper. Give it a good stir until everything looks friends-with-benefits rather than strangers.

Fold in the cooked quinoa (or farro) and feta cheese. If you’re dairy-free, skip the cheese and add a splash more olive oil for richness.

Taste and adjust: a squeeze more lemon, a pinch more salt, or a dash of pepper. Serve now, or chill for later. It’s versatile like that.