Greek Salad With Quinoa

There’s something about a bowl filled with emerald cucumbers, ruby tomatoes, glossy black olives, and snow-white feta that instantly feels like sunshine on your table.

This Greek Salad with Quinoa is a revitalizing, satisfying meal—light yet filling, with fluffy quinoa soaking up lemony olive oil and oregano in every bite.

It comes together quickly, making it perfect for busy weeknights, quick lunches, and anyone who wants a wholesome meal without much fuss.

I first leaned on this salad during a hectic workweek, when meetings ran late and takeout was becoming a habit. In less than 30 minutes, I’d a big, colorful bowl that fed me that night and made lunch effortless for the next two days.

It’s ideal for meal-preppers, beginners, and anyone who loves fresh, Mediterranean flavors that hold up beautifully for picnics, potlucks, or easy entertaining.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold Mediterranean flavor with briny olives and creamy feta
• Packs satisfying protein and fiber from quinoa for a hearty salad
• Stays fresh for hours, perfect for meal prep or potlucks
• Comes together quickly with simple, easy-to-find ingredients
• Adapts easily with extra veggies, chickpeas, or your favorite herbs

Ingredients

• 1 cup quinoa, raw — rinse well to remove any bitterness
• 2 cups water, cold — for cooking the quinoa evenly
• 1 teaspoon salt, divided — half for quinoa, half for dressing
• 1 cup cherry tomatoes, halved — choose sweet, firm tomatoes
• 1 medium cucumber, diced — use seedless for best texture
• 1 small red onion, finely sliced — slice thin for milder bite
• 1 green bell pepper, diced — adds crunch and light sweetness
• 1/2 cup Kalamata olives, pitted and halved — use brine-packed for best flavor
• 3/4 cup feta cheese, crumbled — choose a firm, tangy block feta
• 3 tablespoons extra-virgin olive oil — use a fruity, good-quality oil
• 2 tablespoons red wine vinegar — classic sharp tang for Greek salads
• 1 tablespoon fresh lemon juice — squeeze just before using
• 1 teaspoon dried oregano — rub between fingers to release aroma
• 1/4 teaspoon black pepper, freshly ground — adjust to taste
• 2 tablespoons fresh parsley, chopped — flat-leaf gives best flavor
• 2 tablespoons fresh mint, chopped (optional) — adds bright, cooling notes

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse the quinoa thoroughly in a fine-mesh strainer under cold water until it runs clear.

Add quinoa, water, and half the salt to a medium saucepan.

Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer 12–15 minutes until tender and the water is fully absorbed.

Rest & Cool the Quinoa

Remove the saucepan from the heat and keep it covered.

Let the quinoa rest for 5 minutes to finish steaming.

Fluff gently with a fork to separate the grains.

Spread it in a thin layer in a mixing bowl so it cools faster.

Let it cool about 10 minutes until just slightly warm or room temperature.

Prep & Slice the Vegetables

Prepare the vegetables while the quinoa cools.

Halve the cherry tomatoes.

Dice the cucumber and green bell pepper into small, even pieces.

Finely slice the red onion into thin strips.

Keep the sizes similar so each bite is balanced.

Set the vegetables aside, ready for assembling the salad.

Combine the Salad Base

Add the cherry tomatoes, diced cucumber, green bell pepper, red onion, and Kalamata olives to a large salad bowl.

Distribute everything evenly so the ingredients are well mixed.

This creates a colorful, crunchy base.

Make sure the olives are pitted and halved to avoid any surprises when serving and eating.

Whisk the Tangy Dressing

In a small bowl, add the olive oil, red wine vinegar, lemon juice, remaining salt, dried oregano, and black pepper.

Whisk vigorously until the mixture looks slightly thickened and uniform.

This emulsifies the dressing so it clings better to the quinoa and vegetables, delivering more flavor in every bite.

Toss in the Quinoa & Dressing

Add the cooled quinoa to the large salad bowl with the mixed vegetables.

Pour the dressing evenly over the top.

Toss gently with a wooden spoon, lifting from the bottom so everything is coated without smashing the ingredients.

Make certain the quinoa is well distributed throughout the vegetables for an even texture.

Finish with Feta & Fresh Herbs

Sprinkle the crumbled feta cheese over the salad.

Add the chopped parsley and mint, if using, on top.

Toss lightly one more time so the cheese and herbs are just combined.

Avoid overmixing to keep the feta in nice pieces.

Let the salad rest 5 minutes to allow the flavors to meld before serving.

Ingredient Swaps

• Use brown rice, couscous, or bulgur instead of quinoa if that’s what you have on hand.
• For dairy-free/vegan, swap feta with a plant-based feta or use chickpeas or white beans for creaminess and protein.
• Substitute red wine vinegar with apple cider or white wine vinegar, and replace Kalamata olives with any brined olives available.
• If fresh herbs are hard to find, use 1–2 teaspoons dried parsley or mint (total) instead of fresh.

You Must Know

– Doneness • If your quinoa turns out mushy or undercooked

Lightly spread it on a tray and let it sit uncovered for 10–15 minutes; it should look fluffy with visible “tails” and no wet patches.

This dries excess surface moisture and finishes gentle steaming so the salad doesn’t get soggy.

– Flavor Boost • For deeper flavor in the quinoa base

Toast the rinsed, drained quinoa in 1 teaspoon olive oil over medium heat for 4–5 minutes until it smells nutty and some grains turn golden.

This adds a richer, slightly roasted note that stands up to the briny olives and feta.

– Troubleshoot • If the raw onion tastes too sharp or spicy

Soak the slices in very cold water with a pinch of salt for 10 minutes, then drain and pat dry.

This pulls out harsh sulfur compounds while keeping crunch, so the onion stays present but doesn’t dominate.

– Make-Ahead • To keep the salad fresh if serving later

Chill the cooked quinoa fully (at least 30–60 minutes), store vegetables and cheese separately, and combine with dressing within 1–2 hours of serving.

This prevents the cucumber and bell pepper from losing crunch and the quinoa from absorbing all the dressing.

– Scale • When doubling or halving the recipe

Adjust everything linearly except salt: for a double batch, start with 1½ times the salt (about 1½ teaspoons total) and taste after adding feta and olives.

Their brininess can quickly push the salad past peak seasoning.

Serving Tips

• Serve slightly chilled in a wide, shallow bowl for colorful presentation.
• Top with extra feta, herbs, and a drizzle of olive oil before serving.
• Pair with grilled chicken, fish, or tofu for a complete Mediterranean-style meal.
• Spoon into lettuce cups or pita pockets for a handheld lunch option.
• Offer lemon wedges on the side for extra brightness at the table.

Storage & Make-Ahead

This salad keeps well in the fridge for up to 3 days in an airtight container.

For best texture, store the dressing separately and toss just before serving.

The quinoa can be cooked 2–3 days ahead.

This dish doesn’t freeze well; the vegetables and feta become watery and mushy.

Reheating

Reheat gently to avoid sogginess.

Warm a small portion in the microwave at 50% power, or briefly in a low oven or skillet, just until slightly warm.

Avoid overheating feta.

Mediterranean Mezze Party Favorite

When you’re not gently warming leftovers and are instead planning a spread to impress, Greek Quinoa Salad absolutely shines as a Mediterranean mezze centerpiece.

I love setting it in a wide, shallow bowl, jeweled with cherry tomatoes, inky Kalamata olives, and snowy feta, so it practically glows on the table.

Here’s how I imagine you serving it:

1. Nestled between hummus and tzatziki, grains catching the light like tiny pearls.
2. Scooped onto warm pita, the lemony dressing mingling with soft bread and briny olives.
3. Paired with grilled vegetables, cucumber and herbs cooling each smoky bite.
4. Passed around family-style, wooden spoon clinking, guests returning for just “one more” spoonful.

It’s vibrant, generous, and irresistibly shareable.

Final Thoughts

Give this Greek Salad with Quinoa a try and see how quickly it earns a spot in your regular rotation.

Don’t hesitate to tweak the veggies, herbs, or add-ins to make it perfectly your own.

Frequently Asked Questions

Can I Make This Greek Quinoa Salad Completely Dairy-Free and Still Flavorful?

Yes, you can. I’d skip feta, toss in creamy avocado and toasted almonds, then boost the dressing with extra lemon, oregano, and a hint of garlic. You’ll still taste bright, briny, herb-laced Mediterranean sunshine.

Is This Salad Suitable for Gluten-Free, Vegetarian, or Vegan Mediterranean-Style Diets?

Yes: it’s naturally gluten‑free and vegetarian. For a vegan Mediterranean vibe, I’d swap feta for briny olives, toasted pine nuts, or marinated tofu—still bright lemon, crushed oregano, juicy tomatoes, and cool cucumber in every bite.

What Protein Additions Pair Best With This Greek Quinoa Salad for a Full Meal?

I’d pair it with lemony grilled chicken, garlicky shrimp, or chickpeas tossed in smoky paprika. As you eat, you’ll taste cool herbs, warm protein, briny feta, and juicy tomatoes all tangled together.

How Can I Adjust the Salad for Low-Sodium or Low-Histamine Dietary Needs?

You can lower sodium by skipping olives, using less feta, and seasoning with herbs, lemon, and garlic instead of salt. For low histamine, I’d omit vinegar, aged cheese, and olives, using extra‑fresh veggies and herbs.

Can Kids and Picky Eaters Enjoy This Salad, and How Should I Adapt It?

Yes, kids and picky eaters can love this—I’d keep textures gentle, dice veggies tiny, offer olives and onions on the side, mellow tang with extra olive oil, and let them sprinkle their own feta “snow.”