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Mixing Greek Quinoa Salad with wooden spoon showing texture and colors

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
Cook Time 15 minutes
Total Time 30 minutes
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.