Save This Mediterranean quinoa salad blends fluffy quinoa with crisp cherry tomatoes, cucumber, red pepper, and Kalamata olives. Crumbled feta and fresh herbs like parsley and mint add rich flavors, while a lemon-oregano dressing provides a bright, tangy finish. Quick to prepare and naturally gluten-free, it’s ideal as a light lunch or tasty side dish. For variation, try adding chickpeas or grilled proteins, or substitute feta for a dairy-free version. Best served chilled or at room temperature for maximum freshness.
The first time I tossed together this Mediterranean Quinoa Salad with Feta, I was blown away by how vibrant and fresh it felt—a discovery that turned simple ingredients into an instant favorite for light lunches and sunny afternoons.
I remember when unexpected guests dropped by and this salad saved the day—quick to prepare yet impressive enough to make everyone ask for seconds.
Ingredients
- Quinoa: I always rinse it well to remove bitterness and end up with fluffy grains that soak up the dressing beautifully
- Cherry tomatoes: They add juicy bursts of color and sweetness, halving them helps blend textures perfectly
- Cucumber: Fresh and crisp, diced small to keep every bite refreshing
- Red bell pepper: I choose the red for its sweetness and vibrant punch in the salad
- Red onion: Finely chopped so it doesn't overpower but adds a mild zing
- Kalamata olives: Pitted and sliced for that essential briny depth
- Feta cheese: Crumbled for creamy saltiness that ties it all together
- Fresh parsley and mint: Chopped fresh herbs bring brightness and a delightful herbal note
- Olive oil, lemon juice, oregano, salt, and black pepper: The dressing is where the magic happens, balancing tang and earthiness
Instructions
- Get Everything Ready:
- Start by rinsing the quinoa thoroughly until the water runs clear, then combine it with water in a medium saucepan. Bring to a gentle boil, then lower the heat, cover, and let it simmer until tender and the water is fully absorbed. Let it cool so it won't wilt the fresh veggies.
- Mix It Up:
- In a big bowl, combine the fluffy quinoa with the vegetables, olives, crumbled feta, and fresh herbs. The mix colors and textures invite you to get your hands in and toss it up.
- Whisk the Dressing:
- In a small bowl or jar, whisk olive oil, lemon juice, dried oregano, salt, and black pepper until the mixture emulsifies into a bright, fragrant dressing.
- Combine and Toss:
- Pour the zesty dressing over the salad and toss gently so every ingredient is coated, smelling of citrus and herbs.
- Final Taste Test:
- Taste the salad and adjust salt or lemon if needed, then chill or serve at room temperature, enjoying the interplay of textures and flavors.
Save This salad became more than food when I served it at a summer picnic—the bright flavors sparked conversations and created a memory of sun-soaked joy and connection.
Keeping It Fresh
To keep the salad tasting its best, store it in an airtight container in the fridge and add fresh herbs just before serving to keep their vibrant flavor popping.
Serving Ideas That Clicked
We loved pairing this quinoa salad with grilled fish or roasted lamb, but it also makes a fantastic standalone lunch when topped with grilled chicken or chickpeas for extra protein.
Making It Ahead for the Freezer
This salad isn't the best candidate for freezing because fresh veggies and herbs lose their texture, but you can prep the quinoa in advance and keep it chilled separately to save time.
- Always toss with dressing just before serving for maximum freshness
- If you add olives or veggies ahead, drain any liquid to prevent sogginess
- Make sure to store feta separately if packing lunches to prevent it from overpowering other flavors
Save Thanks for sharing this kitchen moment with me—here's to many fresh salads and joyful meals ahead.
Recipe FAQs
- → How do I cook quinoa properly?
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Rinse quinoa thoroughly and simmer in water for about 15 minutes until tender and water is absorbed. Let it cool before mixing with ingredients.
- → Can I use other grains instead of quinoa?
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Yes, couscous, bulgur, or farro can work well, but cooking times and textures will vary.
- → What can I substitute for feta cheese?
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Vegan cheese or firm tofu seasoned with salt and lemon juice offer good dairy-free alternatives.
- → How should I store this salad?
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Keep refrigerated in an airtight container and consume within 2 days to maintain freshness.
- → Can I prepare the dressing in advance?
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Yes, whisk olive oil, lemon juice, oregano, salt, and pepper ahead and store in the fridge. Bring to room temperature before use.
