Greek Quinoa Salad

This Greek Quinoa Salad pairs cherry tomatoes and cucumber with olives, red onion, feta cheese, and a next-level zesty dressing. An easy, hearty, and 100% vegetarian quinoa salad recipe that’s the perfect side to enjoy with any meal (or on its own)!

I’m always on the lookout for delicious, nourishing salads that are super easy to make.

And luckily, this Greek Quinoa Salad is the answer to all my lunchtime prayers. Well, when I’m not craving a Greek Lentil Salad or a Mediterranean Quinoa Salad, obviously!

This recipe starts with fluffy quinoa and combines it with crisp cucumbers, juicy cherry tomatoes, zesty red onions, and briny kalamata olives. Oh, and don’t forget the tangy feta cheese that melds perfectly with the refreshing, lemon-herb dressing (that brings zing to every bite!).

Not only is this salad oh-so-delicious, but it’s an absolute nutritional powerhouse. The quinoa is loaded with plant-based protein, and the veggies are packed with vitamins and minerals. Plus, it’s so filling and contains enough fiber to bat away those afternoon blood sugar slumps!

Easy to make and ideal for meal-prepping, picnics, and summertime BBQs, this is one of my favorite 4th of July treats.

Ingredients for Greek Quinoa Salad

These are all the ingredients you’ll need for a solid Greek quinoa salad. There’s fresh veggies, delicious tangy cheese, and a handful of pantry staples! Easy.

For the Salad

Quinoa: This protein-packed grain provides a hearty, fluffy base that’s loaded with fiber.

Red onion:  Adds a sharp but slightly sweet bite that balances the richness of the feta and olives.

Cucumber: I recommend using Persian or England cucumbers for this recipe as they’ll hold up better and have less seeds. They add an incredible crunch too!

Cherry tomatoes:  Juicy, sweet, and slightly acidic. I love using grape tomatoes as they bring a little bit of chew and a burst of texture with every bite.

Kalamata olives: These briny, bold olives add that signature Greek flavor and a touch of saltiness!

Feta cheese: I just love the mellow, tangy goodness that feta brings to this recipe. Plus, the saltiness pairs beautifully with the kalamata olives!

Salt: Enhances all the other flavors, making each bite more delicious.

For the Dressing

Fresh lemon juice: Gives the dressing its signature zinginess that complements the richer ingredients in the salad.

Olive oil: A must for any Mediterranean dish! I find it adds smoothness and richness to the dressing along with a generous dose of healthy fats and antioxidants!

Lemon zest:  Intensifies that citrusy freshness.

Garlic: A flavor powerhouse that brings an amazing savory kick to this dressing.

Fresh parsley: For a burst of freshness and a mild herby flavor!

Stone ground mustard:  You’ll need mustard to help emulsify the dressing. But stone ground mustard also brings a serious depth that meshes so well with the lemon.

Recipe Customizations

• If you’re not keen on kalamata olives, switch them with green olives or leave them out altogether!
• It’s not a must, but you can bulk out this salad even further with some peppery arugula and mixed herbs. Basil is great, but mint, parsley, and even a sprinkle of oregano are all delicious choices here!
• Want to make this recipe vegan? Just leave out the cheese! You can always throw in a few nuts or some delicious fire-roasted tomatoes to keep things interesting.
• Don’t love quinoa? I often use couscous or farro in this recipe to keep the vibe Mediterranean. Just be aware that these ingredients aren’t gluten-free.
• I’m a huge fan of kale and I’ll always find any excuse to use it. So, why not throw a handful into this recipe? Spinach is great too!
• For an extra hit of protein, you can add chickpeas.

Tips for the Best Greek Quinoa Salad

• Making your quinoa perfectly fluffy is key to nailing this Greek quinoa salad. So, I suggest rinsing it in a fine, mesh strainer first to get rid of its bitter coating. Then, make sure you’re simmering on low until all water is absorbed. The critical finishing touch is letting it sit uncovered as it steams – trust me, it’ll be pillowy perfection!
• It’s super important to let your quinoa cool before adding it to your salad. Otherwise, you risk your veggies going mushy, which will throw off the texture of the whole dish.

What Does It Taste Like?

This Greek Quinoa Salad is bright, zesty, and packed with super-bold Mediterranean flavors. 

I can’t get enough of the tangy lemon dressing, and the crisp cucumbers and juicy cherry tomatoes add a refreshing crunch to the mix. 

Plus, the quinoa is light and fluffy, giving the whole salad a textured base that’s better than just leaves!

It’s the kind of dish that’s both hearty and refreshing. So, it’s perfect for warm days or whenever you need a taste of summer.

Delightful.

How to Make Greek Quinoa Salad

1. Start by preparing your dressing. Whisk all dressing ingredients together in a bowl or cup and set aside for later.
2. Cook the quinoa according to the package instructions (rinse and soak first for light, fluffy results!).
3. While the quinoa cooks, chop the salad ingredients and add everything except the feta cheese to a large bowl.
4. Once the quinoa has cooled, add it to the bowl and gently fold everything together.
5. Pour the dressing over the salad and mix gently.
6. Top with feta cheese and serve hot or cold!

Store your Greek quinoa salad in the fridge for up to 4 or 5 days in an airtight container. And honestly, I feel the flavors start to meld better as the salad sits!

If you can, avoid mixing the dressing through the salad until you’re planning to eat. It’ll keep your veggies crisper.

This bowl of tangy goodness is a great way to up your protein and fiber intake without sacrificing on flavor! It’s the salad of dreams, if you ask me. If you give it a try, let me know in the comments!

Looking for more light and healthy salads to add to your meal plan rotation? Say no more.

More Healthy Salad Recipes:

• Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans
• Crunchy Quinoa Cabbage Broccoli Spinach Salad
• Farro Salad with Tomatoes and Avocado
• Crunchy Quinoa Cabbage Broccoli Spinach Salad
• Big Filling Detox Winter Salad Recipe

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