Quinoa Feta Salad

There’s something about a bowl of quinoa feta salad that instantly brightens the table.

Picture tiny pearls of quinoa, fluffy and tender, flecked with emerald cucumber, ruby tomatoes, and ribbons of crisp red onion.

Crumbles of creamy, salty feta cling to everything, while a lemony olive-oil dressing perfumes the air with fresh citrus and herbs.

This is a light yet satisfying meal—perfect for quick lunches, easy weeknight dinners, or a vibrant side—ready in about 30 minutes.

It’s ideal for busy professionals, meal-preppers, and anyone who loves Mediterranean flavors without a lot of fuss.

I first leaned on this salad before a long workweek; one big batch on Sunday meant I’d colorful, nourishing lunches waiting in the fridge, instead of another rushed sandwich.

It also shines at potlucks, picnics, or as a last-minute dish for guests.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers fresh, zesty Mediterranean flavor in every bite
• Packs protein, fiber, and healthy fats for satisfying meals
• Comes together quickly with simple, easy-to-find ingredients
• Works for lunch, dinner, or make-ahead meal prep
• Stays delicious in the fridge for convenient leftovers

Ingredients

• 1 cup quinoa, uncooked — rinse well to remove bitterness
• 2 cups water, cold — for cooking the quinoa evenly
• 0.5 teaspoon fine salt — seasons the quinoa as it cooks
• 1 cup cherry tomatoes, halved — use ripe, firm tomatoes for best flavor
• 1 small cucumber, diced — Persian or English cucumbers stay crunchier
• 0.25 cup red onion, finely chopped — soak briefly in cold water if you want it milder
• 0.5 cup Kalamata olives, pitted and sliced — choose brine-packed olives for richer taste
• 0.75 cup feta cheese, crumbled — a block of feta in brine has better texture than pre-crumbled
• 0.25 cup fresh parsley, chopped — flat-leaf parsley gives a brighter, less bitter flavor
• 0.25 cup fresh mint, chopped — adds freshness, use leaves only
• 0.25 cup extra-virgin olive oil — pick a fruity, good-quality oil for the dressing
• 3 tablespoons lemon juice, freshly squeezed — fresh juice is brighter than bottled
• 1 teaspoon dried oregano — rub between fingers to release aroma
• 0.25 teaspoon freshly ground black pepper — grind just before using for better flavor
• 0.25 teaspoon salt, to taste — adjust at the end after adding feta and olives

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse quinoa under cold water in a fine-mesh strainer to remove bitterness. Combine quinoa, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat, then reduce to low. Cover and simmer until water is absorbed and quinoa is tender, about 12–15 minutes, watching to avoid scorching.

Rest & Cool the Quinoa

Remove the saucepan from heat and keep it covered. Let the quinoa rest for 5 minutes so it finishes steaming and firms up slightly.

Fluff gently with a fork to separate the grains. Spread it out on a tray or large plate to cool for about 10 minutes before combining with fresh ingredients.

Prep the Vegetables & Herbs

Slice cherry tomatoes in half and dice the cucumber into small, even pieces. Finely chop the red onion for a milder bite. Pit and slice the Kalamata olives. Chop the parsley and mint.

Add all these vegetables and herbs to a large mixing bowl, ready for the quinoa and dressing.

Mix the Dressing

Combine extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, black pepper, and a pinch of salt in a small bowl.

Whisk until the mixture emulsifies and looks slightly thickened. Taste and adjust the seasoning if needed, keeping it bright and tangy to balance the quinoa and feta.

Combine & Toss the Salad

Add the cooled, fluffed quinoa to the mixing bowl with the vegetables, herbs, and crumbled feta. Pour the prepared dressing over the top. Toss gently with a wooden spoon until everything is evenly coated.

Taste, then adjust seasoning with more salt, pepper, or lemon juice. Serve immediately or chill briefly.

Ingredient Swaps

• Use bulgur, couscous, or brown rice instead of quinoa if that’s what you have on hand.
• Swap feta with goat cheese, queso fresco, or a dairy-free feta-style cheese for a vegan or lactose-free version.
• Replace Kalamata olives with green olives or capers; use cherry tomatoes or any ripe, diced tomatoes; and substitute parsley/mint with cilantro, basil, or dill based on availability.

You Must Know

– Scale – For a crowd, double all ingredients (2 cups dry quinoa yields about 6 cups cooked); use a very large bowl so the salad sits no deeper than 3–4 inches, which helps the dressing distribute evenly and prevents soggy pockets.

Serving Tips

• Serve on a large shallow platter, garnished with extra feta and fresh herbs.
• Pair with grilled chicken, shrimp, or fish for a complete Mediterranean-style meal.
• Spoon into lettuce cups or pita pockets for a light, handheld lunch.
• Offer alongside hummus, tzatziki, olives, and warm pita for a mezze-style spread.
• Top with toasted pine nuts or almonds just before serving for added crunch.

Storage & Make-Ahead

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

It’s ideal for meal prep—assemble fully, but add a small splash of lemon and olive oil plus fresh herbs just before serving.

Freezing isn’t recommended, as quinoa, vegetables, and feta lose texture.

Reheating

For best texture, serve chilled or at room temp.

If needed, gently warm portions: brief microwave bursts, low oven in a covered dish, or a quick stovetop toss—avoid overheating the feta.

Quinoa in Greek Cuisine

You’ll notice that as the salad rests and the flavors open up, quinoa feels surprisingly at home beside feta, olives, and lemon—almost like it’s been part of Greek kitchens all along.

When I first folded warm quinoa into a village-style salad, it reminded me of strolling through an Athenian market: piles of glossy olives, crumbling blocks of feta, herbs perfuming the air.

Quinoa slips into that scene effortlessly. It soaks up olive oil and lemon like good crusty bread, yet keeps its tiny, springy bite.

I think of it as a modern stand‑in for the hearty grains you’d find in Greek countryside cooking—something that stretches fresh vegetables and salty cheese into a satisfying meal, without stealing the spotlight from those bold Mediterranean flavors.

Final Thoughts

Give this Quinoa Feta Salad a try and see just how easy and satisfying a fresh, homemade salad can be.

Feel free to tweak the veggies, herbs, or add-ins to make it perfectly your own each time you make it.

Frequently Asked Questions

Can I Make This Quinoa Feta Salad Vegan Without Losing Much Flavor?

You can, and you won’t miss much. I’d swap feta for salty marinated tofu or vegan feta, boost lemon and oregano, and toss in roasted chickpeas—like giving the salad a louder, sun‑drenched Mediterranean voice.

Is This Salad Suitable for People With Gluten Intolerance or Celiac Disease?

Yes, it’s naturally gluten‑free, so folks with gluten intolerance or celiac can usually enjoy it. I’d still tell you to double‑check labels on quinoa, feta, and olives—hidden gluten sneaks in like fog.

How Can I Pack This Salad Safely for Work or School Lunches?

You can pack it safely by chilling it first, then tucking it into an airtight container with a frozen ice pack. I do this for my commute, and it still tastes bright and fresh at lunch.

What Protein Additions Make This Salad a Complete Post-Workout Meal?

I’d turn it into a power bowl with grilled chicken or chickpeas, plus a scoop of lentils. After heavy lifts, that combo wraps your muscles in warmth, like refueling by a sunlit kitchen window.

Can I Serve This Salad at Room Temperature for Outdoor Picnics Safely?

Yes, you can, but I’d keep it out no longer than two hours. I picture shady trees, a cool breeze, and a chilled cooler nearby—where I’d stash leftovers once everyone’s had their sunlit servings.