Quinoa Feta Cucumber Salad

Picture a bowl shimmering with color—pearled quinoa, cool crescents of cucumber, snowy crumbles of feta, and a scatter of bright herbs, all glossed with a lemony olive oil dressing.

This quinoa feta cucumber salad is a revitalizing, light meal or side that comes together fast, perfect for busy weeknights or quick lunches when you want something wholesome without hovering over the stove.

It’s ideal for beginners and meal-preppers alike; one batch keeps well and tastes even better as the flavors mingle.

I first threw it together on a sweltering afternoon when turning on the oven felt impossible and everyone was “starving now.”

A few pantry staples, a quick chop, and suddenly we’d a cool, satisfying salad that calmed the chaos and earned instant repeat-request status.

It shines at easy entertaining, potlucks, or those last-minute cravings for something fresh and zesty. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty Mediterranean flavors in every bite
• Packs plant-based protein and fiber for a satisfying, filling salad
• Stays fresh for days, perfect for meal prep and busy weeks
• Comes together quickly with simple chopping and minimal cooking required
• Pairs effortlessly with grilled proteins or stands alone as a main

Ingredients

• 1 cup quinoa, uncooked — rinse well to remove bitterness
• 2 cups water, cold — for cooking the quinoa evenly
• 1 teaspoon salt, divided — seasons both quinoa and dressing
• 1 medium cucumber, diced — choose firm, seedless if possible
• 1 cup cherry tomatoes, halved — use ripe, sweet tomatoes
• 1/3 cup red onion, finely diced — for a sharp, crunchy bite
• 1/2 cup feta cheese, crumbled — use a brined Greek-style feta
• 1/4 cup Kalamata olives, pitted and sliced — look for olives in brine, not canned
• 1/4 cup fresh parsley, chopped — flat-leaf parsley has better flavor
• 2 tablespoons fresh mint, chopped — adds bright, cooling freshness
• 3 tablespoons extra-virgin olive oil — use a fruity, good-quality oil
• 2 tablespoons lemon juice, freshly squeezed — bottled juice is less vibrant
• 1 teaspoon red wine vinegar — adds tangy depth to the dressing
• 1/2 teaspoon dried oregano — rub between fingers to release aroma
• 1/4 teaspoon black pepper, freshly ground — grind just before using

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse the quinoa thoroughly under cold water in a fine-mesh strainer. Drain well.

Combine quinoa, water, and half the salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed and quinoa is tender. Avoid lifting the lid too often.

Steam & Cool the Quinoa

Remove the saucepan from heat and keep it covered. Let the quinoa steam for 5 minutes to finish cooking gently. Fluff it with a fork to separate the grains.

Spread the quinoa in a mixing bowl or tray. Let it cool about 10 minutes until close to room temperature so it doesn’t wilt the vegetables or melt the feta.

Prep the Vegetables & Herbs

Dice the cucumber into small, even pieces. Halve the cherry tomatoes.

Finely dice the red onion so its flavor distributes evenly. Slice the Kalamata olives. Chop the parsley and mint just before using to keep them bright and aromatic. Keep all pieces bite-sized for a consistent texture throughout the salad.

Whisk the Lemon-Oregano Dressing

Combine olive oil, lemon juice, red wine vinegar, remaining salt, oregano, and black pepper in a small bowl. Whisk vigorously until the mixture looks slightly thickened and uniform.

Taste and adjust for salt or acidity. Set the dressing aside briefly, whisking again just before using so it stays well emulsified.

Toss the Quinoa with Vegetables

Transfer the cooled quinoa to a large salad bowl. Add the diced cucumber, cherry tomatoes, red onion, sliced olives, parsley, and mint.

Pour the prepared dressing evenly over the top. Toss gently with a wooden spoon or spatula until everything is well combined and the quinoa is lightly coated with dressing.

Fold in the Feta & Rest

Sprinkle the crumbled feta over the salad. Toss very gently so the cheese distributes without breaking down too much.

Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed. Let the salad rest about 5 minutes so the flavors meld, then serve, or chill briefly if you prefer it cooler.

Ingredient Swaps

• Use crumbled goat cheese or queso fresco instead of feta if desired, or omit the cheese entirely for a dairy-free/vegan version (add extra olives or chickpeas for richness).
• Swap quinoa with couscous, farro, bulgur, or brown rice depending on what’s available and your dietary needs (use certified gluten-free grains if needed).
• Replace Kalamata olives with green olives or capers, red onion with scallions or shallots, and customize herbs with cilantro, dill, or basil based on taste and what you have on hand.

You Must Know

– Make-Ahead – *If preparing up to a day in advance,* keep quinoa + veggies + dressing in separate containers and combine within 2–3 hours of serving; add mint and feta in the last 5–10 minutes so herbs stay vivid and cheese keeps its texture.

Serving Tips

• Serve chilled in a wide, shallow bowl to showcase colorful layers.
• Pair with grilled chicken, shrimp, or salmon for a light Mediterranean-style meal.
• Spoon into lettuce cups or pita pockets for a handheld lunch option.
• Offer with warm pita, hummus, and olives as part of a mezze platter.
• Top with extra herbs and lemon wedges for a fresh, vibrant presentation.

Storage & Make-Ahead

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

For make-ahead, you can cook and chill the quinoa and prep the vegetables up to a day early, then dress and add mint and feta just before serving.

This dish doesn’t freeze well.

Reheating

Reheat gently to preserve texture.

Use a microwave at 50% power in short bursts, or warm briefly in a low oven or on a low stovetop with a splash of water.

Quinoa in Greek Cuisine

Although quinoa isn’t traditionally Greek, I love weaving it into Hellenic flavors the way you might tuck something new into a well-worn, favorite sweater.

When I cook it in my kitchen, I treat it like a curious cousin of kritharaki or bulgur, ready to soak up lemon, olive oil, and herbs.

I first brought a bowl of quinoa to a family-style Greek dinner, a little nervous it’d feel out of place next to horiatiki and spanakopita.

Instead, once I folded in feta, cucumber, tomatoes, and briny olives, it tasted instantly familiar—like a lighter riff on a village salad.

Quinoa’s gentle nuttiness lets the bold Greek ingredients shine, while its tiny pearls still give you that satisfying, rustic bite.

Final Thoughts

Give this Quinoa Feta Cucumber Salad a try and enjoy how fresh, bright, and satisfying it’s any day of the week.

Feel free to tweak the herbs, veggies, or tanginess to make it your own perfect bowl.

Frequently Asked Questions

Can I Use This Salad as a Filling for Wraps or Pita Sandwiches?

Yes, you can, and I often do. I scoop it into warm pitas or soft wraps, then add hummus or grilled chicken. The cool crunch and lemony dressing feel like a little picnic in my hands.

Is This Quinoa Feta Cucumber Salad Suitable for Ketogenic or Low-Carb Diets?

It’s not really keto, but it can work for moderate low‑carb days. I’d serve you a small, warm bowl, then pile on extra feta, cucumber, and olives, just like I do for cozy evenings.

How Can I Adjust This Salad for Low-Sodium or Heart-Healthy Eating Plans?

You can absolutely adapt this: I’d skip olives, halve feta, cook grains in unsalted water, then brighten everything with extra lemon, herbs, and garlic. It reminds me of my grandma’s table—flavorful, yet wonderfully gentle on the heart.

Can I Safely Pack This Salad in a Lunchbox Without Refrigeration for Several Hours?

You shouldn’t leave it unrefrigerated beyond 2 hours; I’d tuck an ice pack beside it. I’ve packed similar salads for picnics—kept chilled, they taste bright and safe even by a sunny afternoon.

What Wine or Beverages Pair Best With Quinoa Feta Cucumber Salad for Entertaining?

I’d pour a crisp Sauvignon Blanc or dry rosé; for non-alcoholic, I love sparkling water with lemon or mint. I always set out a chilled carafe—guests linger longer when glasses stay bright and invigorating.