Greek Quinoa Salad

Greek Quinoa Salad – A fresh and flavorful mix of quinoa, crisp cucumbers, juicy tomatoes, olives, tangy feta cheese, and red onion, all tossed in a simple homemade Greek vinaigrette. Perfect as a light lunch, healthy side dish, or easy meal prep option.

If you’re looking for a fresh way to change up your salad routine, this Greek Quinoa Salad is a must-try. It has all the classic flavors of a traditional Greek salad, but the addition of quinoa makes it more filling and satisfying. Serve it alongside Greek chicken kabobs, turkey meatballs, grilled vegetables, chicken, steak, or fish for an easy, delicious meal. Add some warm pita bread, hummus, and creamy tzatziki for the ultimate Greek-inspired feast.

Every bite is packed with bright, fresh flavors. Fluffy quinoa is tossed with crisp cucumbers, juicy tomatoes, tangy kalamata olives, creamy feta cheese, and red onion, then finished with a vibrant lemon Greek vinaigrette that brings everything together beautifully.

Ingredients

For the Salad:

• Water – used to cook the quinoa to fluffy perfection
• Quinoa – a protein-rich grain that makes this salad filling and nourishing
• Pinch of salt – added to the cooking water to season the quinoa from the inside out
• Grape tomatoes, halved – sweet and juicy; they add a pop of color and freshness
• English cucumber, chopped – thin-skinned and crisp, no peeling needed
• Pitted kalamata olives, halved – rich and briny, they bring that classic Mediterranean depth
• Diced red onion – adds a sharp, slightly peppery bite that balances the other flavors
• Crumbled feta cheese – salty and creamy; the ultimate finishing touch
• Kosher salt and freshly ground black pepper, to taste – essential for pulling all the flavors together

For the Dressing:

• Olive oil – forms the smooth, rich base of the vinaigrette
• Red wine vinegar – adds tang and brightness
• Fresh lemon juice – lifts every ingredient with a citrusy zing
• Honey – just a touch to balance the acidity
• Clove garlic, minced – brings warmth and a savory punch
• Dijon mustard – acts as an emulsifier while adding subtle heat
• Dried oregano – the classic Mediterranean herb that ties the dressing together
• Kosher salt and black pepper, to taste

How to Make Greek Quinoa Salad

This salad comes together easily — here’s how!

Step 1: Cook the quinoa. Place the quinoa in a fine-mesh strainer and rinse it thoroughly under cold running water. Transfer to a medium saucepan along with the water and a pinch of salt. Bring to a boil over medium heat and let it boil for 5 minutes. Reduce the heat to low, cover, and simmer for about 15 minutes until all the water has been absorbed. Take it off the heat, fluff with a fork, and allow it to cool completely to room temperature before assembling.

Step 2: Make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, Dijon mustard, and dried oregano until well combined. Taste and adjust salt and pepper as needed.

Step 3: Assemble the salad. In a large mixing bowl, combine the cooled quinoa, halved grape tomatoes, chopped cucumber, kalamata olives, red onion, and crumbled feta. Pour the dressing over the top and toss everything together until evenly coated. Taste, adjust seasoning, and serve!

Tips for the Best Results

Rinse the quinoa before cooking — this removes the natural bitter coating called saponin

Let the quinoa cool fully before mixing so it doesn’t wilt the vegetables or melt the feta

Chop all vegetables into similar bite-sized pieces for balanced, even forkfuls

Taste and adjust the dressing before adding — a little more lemon or honey can make a big difference

Add the feta last and toss gently to keep it from crumbling too much

Storing & Freezing

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this a great meal-prep option. If you plan to store it, consider keeping the dressing separate and adding it just before serving to maintain the best texture.

Freezing: Freezing is not recommended for this salad. The cucumbers, tomatoes, and feta do not hold up well after thawing and will become watery and mushy. For best results, enjoy it fresh or within a few days from the fridge.

Print Recipe

Greek Quinoa Salad

Greek Quinoa Salad – A fresh and flavorful mix of quinoa, crisp cucumbers, juicy tomatoes, olives, tangy feta cheese, and red onion, all tossed in a simple homemade Greek vinaigrette. Perfect as a light lunch, healthy side dish, or easy meal prep option.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Servings: 6

Ingredients

For the Salad:

• 2 cups water
• 1 cup quinoa
• Pinch of salt
• 2 cups grape tomatoes halved
• 1 English cucumber chopped
• ½ cup pitted kalamata olives halved
• ⅓ cup diced red onion
• ½ cup crumbled feta cheese
• Kosher salt and freshly ground black pepper to taste

For the dressing:

• ⅓ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 clove garlic minced
• ¼ teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Kosher salt and black pepper to taste

Instructions

• Cook the quinoa. Place the quinoa in a fine-mesh strainer and rinse it thoroughly under cold running water. Transfer to a medium saucepan along with the water and a pinch of salt. Bring to a boil over medium heat and let it boil for 5 minutes. Reduce the heat to low, cover, and simmer for about 15 minutes until all the water has been absorbed. Take it off the heat, fluff with a fork, and allow it to cool completely to room temperature before assembling.
• Make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, Dijon mustard, and dried oregano until well combined. Taste and adjust salt and pepper as needed.
• Assemble the salad. In a large mixing bowl, combine the cooled quinoa, halved grape tomatoes, chopped cucumber, kalamata olives, red onion, and crumbled feta. Pour the dressing over the top and toss everything together until evenly coated. Taste, adjust seasoning, and serve!

Notes

 

• Rinse the quinoa before cooking — this removes the natural bitter coating called saponin
• Let the quinoa cool fully before mixing so it doesn’t wilt the vegetables or melt the feta
• Chop all vegetables into similar bite-sized pieces for balanced, even forkfuls
• Taste and adjust the dressing before adding — a little more lemon or honey can make a big difference
• Add the feta last and toss gently to keep it from crumbling too much

 

Nutrition Facts

 

• Calories: 279 kcal
• Carbohydrates: 24 g
• Protein: 6 g
• Fat: 18 g
• Saturated Fat: 4 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 11 g
• Cholesterol: 11 mg
• Sodium: 325 mg
• Potassium: 284 mg
• Fiber: 3 g
• Sugar: 3 g
• Vitamin A: 207 IU
• Vitamin C: 4 mg
• Calcium: 101 mg
• Iron: 2 mg

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