Greek Quinoa Salad with Feta in 30 Minutes

Greek Quinoa Salad with Feta brings together the best of Mediterranean flavors in one satisfying bowl that’s ready in just 30 minutes.This vibrant salad has become my go-to when I want something healthy, filling, and absolutely delicious—just like my Healthy Quinoa and Black Bean Bowl.

There’s something magical about the way fresh cucumber and cherry tomatoes mingle with tangy feta cheese and briny Kalamata olives. I first discovered this combination during a summer when my garden was overflowing with tomatoes and herbs, and I needed a way to use them that wouldn’t heat up my kitchen. The result was this gorgeous Greek Quinoa Salad with Feta that’s become a weekly staple in our house. The fluffy quinoa soaks up all those bright Mediterranean flavors, while the lemon-oregano dressing ties everything together perfectly—similar to my Refreshing Mediterranean Quinoa Salad. What I love most is how the flavors actually improve overnight, making it ideal for meal prep. Let’s get cooking!

Why You’ll Love This Greek Quinoa Salad with Feta

This Mediterranean-inspired salad captures all the classic Greek flavors I grew up loving, especially when paired with dishes like Greek Yogurt Chicken. but with the added heartiness of protein-rich quinoa. In my kitchen, I’ve found that quinoa makes traditional Greek salad ingredients feel more substantial and satisfying, turning what might be a side dish into a complete meal.

• Fresh Mediterranean flavors that transport you straight to the Greek islands with every bite
• Naturally gluten-free and perfect for anyone avoiding wheat while still wanting something filling
• Meal prep champion – this salad actually tastes better after sitting in the fridge overnight
• Ready in under 30 minutes with simple ingredients you can find at any grocery store
• Incredibly versatile – serve it as a light lunch, hearty side dish, or potluck favorite
• Packed with protein and fiber from quinoa and feta, keeping you satisfied for hours

This colorful salad is more than just a dish—it’s a celebration of simple, wholesome ingredients that come together beautifully.

Ingredient Note List

Quinoa: I always rinse quinoa thoroughly before cooking to remove its natural bitter coating, which makes all the difference in achieving that light, fluffy texture.

Cherry Tomatoes: Choose firm, ripe cherry tomatoes for the best balance of sweetness and acidity that won’t make your salad watery.

Cucumber: I prefer English cucumbers because they have fewer seeds and a crisp texture that holds up beautifully in this Greek Quinoa Salad with Feta.

Kalamata Olives: These Greek olives bring that authentic briny flavor that makes the salad taste genuinely Mediterranean – don’t substitute with regular black olives.

Feta Cheese: Block feta stored in brine is much creamier and more flavorful than pre-crumbled versions, and it stays chunkier when folded into the salad.

Red Onion: A small amount adds just the right bite, but if yours is particularly strong, soak the chopped pieces in cold water for 10 minutes first.

Fresh Herbs: Both parsley and mint brighten up the entire dish, though you can skip the mint if you prefer a more traditional flavor profile.

Extra Virgin Olive Oil: This is where quality really matters – good olive oil makes the dressing shine and ties all the Mediterranean flavors together.

Fresh Lemon Juice: Always use fresh lemon juice rather than bottled for the brightest, most vibrant flavor in your dressing.

How to Cook Greek Quinoa Salad with Feta

Step 1. I always start by rinsing my quinoa in a fine-mesh strainer until the water runs clear – this removes the bitter coating and ensures fluffy results every time.

Step 2. In my kitchen, I’ve found that using a 2:1 water-to-quinoa ratio and bringing it to a boil before reducing to low heat gives me perfectly cooked quinoa in exactly 15 minutes.

Step 3. While the quinoa cooks, I prep all my vegetables so everything’s ready when the quinoa cools – halving cherry tomatoes, dicing cucumber, and chopping herbs saves time later.

Step 4. My grandmother always taught me to let grains cool completely before adding them to salads, and she was right – warm quinoa will wilt your vegetables and make everything soggy.

Step 5. I like to make my lemon-oregano dressing first and let it sit while I prep everything else, as the flavors meld together beautifully during that time.

Step 6. When assembling, I add the feta cheese last and fold it in gently – this keeps those beautiful chunks intact instead of crumbling them into tiny pieces.

Step 7. For the best flavor, I always let this Greek Quinoa Salad with Feta sit in the refrigerator for at least 30 minutes before serving so all those Mediterranean flavors can come together.

How to Store & Reheat

I usually store any leftover Greek Quinoa Salad with Feta in an airtight container in the refrigerator, where it stays fresh and actually improves in flavor for up to 4 days. The quinoa absorbs more of the dressing over time, making each bite more flavorful than the last.

Freezing isn’t recommended for this salad since the cucumber and tomatoes don’t freeze well, and the feta cheese changes texture when thawed. In my experience, this salad is best enjoyed cold or at room temperature.

Since this is a cold salad, there’s no need to reheat it – just give it a gentle stir before serving if it’s been sitting in the fridge, and maybe add a squeeze of fresh lemon juice to brighten it up again.

Greek Quinoa Salad with Feta

This vibrant Greek Quinoa Salad with Feta combines fluffy quinoa with classic Mediterranean flavors — cherry tomatoes, cucumber, Kalamata olives, and tangy feta cheese, all tossed in a lemon-oregano vinaigrette. Naturally gluten-free and perfect for meal prep.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Quinoa uncooked or 3 cups cooked
• 1.5 cups Cherry tomatoes halved
• 1 Large cucumber diced
• 0.5 Red onion finely chopped
• 1 cup Kalamata olives pitted and halved
• 0.75 cup Feta cheese crumbled
• 0.25 cup Fresh parsley chopped
• 0.25 cup Fresh mint chopped, optional
• 0.25 cup Extra-virgin olive oil
• 2 tablespoons Fresh lemon juice about 1 lemon
• 1 tablespoon Red wine vinegar
• 1 Garlic clove minced
• 1 teaspoon Dried oregano
• Salt and black pepper to taste

Equipment

• medium saucepan
• mixing bowls
• Fine-mesh strainer
• Sharp chef’s knife
• cutting board
• Measuring cups and spoons
• Whisk or fork
• Salad tongs or big spoon

Method

 

1. Rinse quinoa under cold water using a fine-mesh strainer. Combine with 2 cups water in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes. Let steam for 5 minutes, then fluff with a fork and cool.
2. Halve cherry tomatoes, dice cucumber, finely chop red onion, halve olives, and chop parsley and mint.
3. Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
4. In a large bowl, combine cooled quinoa, vegetables, and herbs. Toss with dressing. Fold in crumbled feta gently.
5. Serve immediately or refrigerate for at least 30 minutes. Stir gently before serving if chilled.

Notes

Let quinoa cool completely before mixing to avoid sogginess. Soak red onion in water if too strong. Salad flavor improves after resting. Not freezer-friendly.

What to Serve With Greek Quinoa Salad with Feta

Grilled Chicken or Shrimp: The Mediterranean flavors in this salad pair beautifully with simply seasoned grilled proteins, creating a complete and satisfying meal.

Warm Pita Bread: Fresh pita or pita chips add a wonderful textural contrast and help soak up that delicious lemon-oregano dressing.

Hummus and Vegetables: Serve alongside creamy hummus and raw vegetables for a Mediterranean mezze-style spread that’s perfect for entertaining.

Grilled Lamb: The bright, acidic flavors in this quinoa salad cut through rich grilled lamb beautifully, making it an ideal side dish for special occasions.

Roasted Red Pepper Soup: A warm, comforting soup balances the fresh, cold salad perfectly during cooler months while maintaining the Mediterranean theme.

Stuffed Grape Leaves: Complete your Greek feast by serving this salad alongside dolmas for an authentic Mediterranean experience your guests will love.

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