Greek Quinoa Salad with Feta

Looking for a vibrant, wholesome salad that actually fills you up? Let me introduce you to my go-to: Greek Quinoa Salad with Feta. It’s everything you love about a classic Greek salad—briny olives, juicy tomatoes, crunchy cucumbers, and tangy feta—but with fluffy quinoa tossed in to make it extra satisfying. It’s the kind of dish that works as a light lunch, a hearty side, or even a full-on dinner when you’re not in the mood to turn on the stove.

What I love most is how refreshing and customizable it is. The quinoa brings a soft, nutty texture that soaks up the zesty lemon-olive oil dressing perfectly, while the crisp veggies add bite and freshness. And that feta? It ties everything together with its creamy, salty punch. You get brightness, crunch, creaminess, and just the right amount of indulgence in every forkful.

This salad is a hit at potlucks and gatherings because it holds up so well. You can make it a few hours ahead (or even the night before), and the flavors only get better as they mingle in the fridge. It’s also naturally gluten-free and easy to tweak for different diets—swap out the cheese for a dairy-free version or bulk it up with grilled chicken or chickpeas for more protein.

Whether you’re meal prepping for the week or just craving something fresh and flavorful, this Greek quinoa salad is one of those recipes you’ll come back to again and again. It’s simple, nourishing, and totally delicious.

Why You’ll Love It

• Packed with Fresh Flavor: Every bite bursts with Mediterranean goodness—juicy cherry tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta, all tossed in a bright lemon-oregano vinaigrette.
• Hearty and Filling: Thanks to protein-rich quinoa, this salad is more than just a side. It’s a complete, satisfying meal that keeps you full without weighing you down.
• Great for Meal Prep: It stores beautifully in the fridge, making it perfect for lunches throughout the week or prepping ahead for parties and gatherings.
• Naturally Gluten-Free and Easily Customizable: Whether you’re avoiding gluten, going vegetarian, or adding extra protein, this salad adapts to your needs.
• Ready in Under 30 Minutes: With minimal cooking and simple chopping, it comes together quickly—perfect for busy weeknights or when you just want something easy and fresh.

Ingredient List

For the Salad:

• 1 cup uncooked quinoa (or 3 cups cooked)
• 1 ½ cups cherry tomatoes, halved
• 1 large cucumber, diced
• ½ red onion, finely chopped
• 1 cup Kalamata olives, pitted and halved
• ¾ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh mint (optional)

For the Dressing:

• ¼ 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

Ingredient Notes

• Quinoa: I usually go with white quinoa because it cooks up fluffy and mild, but tricolor quinoa works too for extra texture and color.
• Feta: Don’t skip the feta! It adds a creamy, tangy bite that pulls everything together. I prefer block feta in brine—it’s creamier and more flavorful than the pre-crumbled kind.
• Kalamata olives: These bring that classic Greek saltiness. Make sure they’re pitted—trust me, no one wants a surprise pit.
• Fresh herbs: Parsley is a must, but if you have mint on hand, it adds a lovely cooling freshness.
• Lemon juice + red wine vinegar: This combo gives the dressing a bright, zippy balance. Bottled lemon juice works in a pinch, but fresh is always better.

Kitchen Equipment Needed

• Medium saucepan – For cooking the quinoa. I like using one with a tight-fitting lid for fluffy results.
• Mixing bowls – One large bowl for tossing the salad, and a small one for whisking the dressing.
• Fine mesh strainer – To rinse the quinoa before cooking and remove its natural bitterness.
• Sharp chef’s knife – For dicing all the veggies quickly and evenly.
• Cutting board – Preferably a large one, so you have space for all the chopping.
• Measuring cups and spoons – Essential for getting the dressing just right.
• Whisk or fork – To blend the dressing ingredients until smooth and emulsified.
• Salad tongs or big spoon – For mixing and serving without smashing the ingredients.

Instructions

Step 1: Cook the Quinoa

• Rinse 1 cup of uncooked quinoa under cold water using a fine mesh strainer. This helps remove its natural bitter coating (called saponin).
• Add rinsed quinoa and 2 cups of water to a medium saucepan.
• Bring to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer for 15 minutes or until all the water is absorbed.
• Remove from heat and let it sit, covered, for 5 more minutes to steam.
• Fluff with a fork and let it cool completely before adding to the salad.

Pro Tip: Spread the cooked quinoa out on a baking sheet or plate to help it cool faster and avoid a soggy salad.

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Step 2: Prep the Veggies

• While the quinoa cools, chop your vegetables:
  • Halve the cherry tomatoes.
  • Dice the cucumber (no need to peel unless you prefer).
  • Finely chop the red onion.
  • Halve the olives.
  • Chop the parsley and mint (if using).

Pro Tip: If your red onion is strong, soak the chopped pieces in cold water for 5–10 minutes, then drain. It softens the bite.

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Step 3: Make the Dressing

• In a small bowl or jar, combine:
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 minced garlic clove
  • 1 teaspoon dried oregano
  • A pinch of salt and black pepper
• Whisk until everything is well combined and the dressing looks slightly creamy.

Pro Tip: Whisk the dressing just before pouring to keep the oil and acid from separating.

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Step 4: Assemble the Salad

• In a large mixing bowl, combine the cooled quinoa with all your prepped veggies: tomatoes, cucumber, onion, olives, and herbs.
• Pour the dressing over the mixture and toss gently until everything is evenly coated.
• Add the crumbled feta last and fold it in gently so it stays chunky and doesn’t melt into the salad.

Pro Tip: Taste and adjust seasoning here—sometimes a little extra lemon juice or salt brings it all to life.

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Step 5: Chill or Serve

• You can serve it right away at room temperature or cover and refrigerate for at least 30 minutes to let the flavors develop.
• Give it a gentle stir before serving if it’s been chilled.

Pro Tip: This salad tastes even better the next day, so don’t hesitate to make it ahead!

Tips and Tricks for Success

• Cool quinoa completely before mixing. Warm quinoa can wilt the veggies and make the salad soggy. Let it cool on a plate or tray for quicker results.
• Chop everything evenly. Bite-sized, uniform pieces not only look better but make each spoonful balanced and satisfying.
• Use fresh lemon juice. It makes a big difference in the brightness of the dressing—bottled just doesn’t have the same zing.
• Taste as you go. Especially with salt, olives, and feta already being salty—it’s better to build the seasoning gradually.
• Let it sit before serving. Even just 20–30 minutes in the fridge helps the flavors meld beautifully.

Ingredient Substitutions and Variations

• No quinoa? Try couscous, farro, or even brown rice for a similar texture and heartiness.
• Make it vegan: Skip the feta or use a plant-based feta alternative.
• Add protein: Grilled chicken, chickpeas, or canned tuna turn this into a complete, protein-packed meal.
• Switch up the veggies: Bell peppers, avocado, or roasted zucchini are great additions or swaps depending on what you have.
• Try different herbs: Basil or dill work well if you don’t have mint or parsley on hand.

Serving Suggestions

• Serve as a light lunch or dinner – It’s super satisfying on its own, especially during warm weather when you want something refreshing but filling.
• Pair with grilled meats – This salad makes a perfect side for grilled chicken, steak, or shrimp. I often make it alongside lemon herb grilled chicken thighs.
• Pack for picnics or potlucks – It holds up well at room temperature and travels beautifully, making it ideal for outdoor meals.
• Top with a fried or poached egg – For a quick, protein-rich twist, I sometimes add a runny egg on top—so good for brunch!
• Serve in lettuce cups or pita pockets – Great for grab-and-go lunches or casual dinners, especially if you’re feeding a crowd.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container – It keeps well for up to 4 days. In fact, the flavor improves after a day in the fridge.
• Stir before serving – Quinoa can settle, and the dressing may sink to the bottom. A quick toss freshens everything up.
• No reheating needed – This salad is meant to be enjoyed cold or at room temperature, so it’s perfect for busy days.
• Keep the feta separate if making ahead – If prepping a day or two in advance, you can add the feta just before serving to keep it fresh and crumbly.
• Avoid freezing – The texture of the fresh veggies and quinoa changes after thawing, so this one’s best enjoyed fresh from the fridge.

Frequently Asked Questions

How do I know when quinoa is fully cooked?

When quinoa is done, it will look fluffy and you’ll see little spirals (the germ) separate from the grain. All the water should be absorbed, and it should taste tender with a slight bite.

Can I make this salad ahead of time?

Absolutely! It actually tastes better after a few hours in the fridge. Just give it a good stir before serving, and you’re good to go.

What can I use instead of feta?

Goat cheese or a dairy-free feta-style cheese works well. Or skip it altogether if you’re avoiding dairy—the salad still packs tons of flavor.

Is this salad good for meal prep?

Yes! It holds up beautifully for several days in the fridge. I like making a big batch on Sunday and portioning it into lunch containers for the week.

How do I keep the salad from getting watery?

Make sure the quinoa is completely cool and the veggies are patted dry before mixing. Excess moisture is usually what causes soggy salads.

Can I serve this warm?

It’s best cold or room temp, but if you prefer it warm, just skip chilling the quinoa. The warm grains will slightly soften the veggies and melt the feta a bit—still delicious!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!