Some days, all I want is a salad that actually feels like a meal — not just a side dish I forget about halfway through. This Greek Quinoa Salad hits that sweet spot. It’s loaded with crunchy cucumbers, juicy tomatoes, salty olives, creamy feta, and just the right amount of bite from red onion — all tied together with a punchy lemon vinaigrette. And the quinoa? It makes everything feel more filling without being heavy.
I’ve made this salad for weekday lunches, last-minute dinner guests, and backyard BBQs, and every time it disappears fast. It’s that good.
Why I Keep Coming Back to This Salad
There are a handful of dishes I make on repeat when it’s hot outside and I don’t feel like standing over the stove. This salad is one of them. It’s cool, refreshing, and full of the kinds of ingredients I usually have kicking around in the fridge.
What makes this one special is the quinoa. It gives a little nutty background that works so well with the classic Greek flavors. I love serving this with grilled chicken or fish, and if I’m going all in, I’ll set it out with warm pita, hummus, and a bowl of tzatziki on the side. It’s like building your own little Greek mezze plate.
Ingredients That Bring It All Together
Here’s what goes into this salad and why I love each ingredient:
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Quinoa – I usually cook a big batch at the start of the week so it’s ready to go. It adds texture and makes the salad satisfying enough to stand alone.
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Cucumbers – Crisp and hydrating. I sometimes use Persian cucumbers if I have them, but regular works too.
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Tomatoes – I use cherry tomatoes in summer when they’re at their best, especially the ones from the garden. If I’ve got a bigger tomato on hand, I just chop it up and toss it in.
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Kalamata olives – These bring saltiness and a rich briny flavor that cuts through the freshness.
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Feta cheese – I like to buy the block and crumble it myself — it tastes fresher and creamier that way.
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Red onion – Just a bit for sharpness. If raw onion’s a bit strong for you, you can soak the slices in cold water for 10 minutes first.
And then there’s that lemony dressing — simple, bright, and full of flavor.
Making It Step-by-Step (No Fuss, I Promise)
This salad isn’t complicated. Most of the work is chopping and mixing, and even the quinoa comes together quickly.
1. Cook the Quinoa
Start with rinsing the quinoa under cold water — this helps remove the bitterness. I use a 1:2 ratio of quinoa to water and add a pinch of salt. Bring it to a boil, then simmer until the water’s absorbed. Once it’s cooked, fluff it with a fork and let it cool to room temp before tossing it into the salad.
If you’re in a rush, spread the cooked quinoa on a tray so it cools faster.
2. Whisk the Greek Dressing
In a small bowl, whisk together:
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Olive oil
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Red wine vinegar
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Fresh lemon juice
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A touch of honey (or maple syrup for vegan)
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Garlic
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Dijon mustard
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Dried oregano
This dressing is zippy and balanced — tangy from the vinegar and lemon, lightly sweet, and full of herby flavor. I always taste and adjust the salt and pepper at the end. Sometimes I double the dressing if I’m planning to eat the salad over a couple of days.
3. Mix It All Together
In a big bowl, toss together the cooled quinoa, chopped cucumbers, tomatoes, olives, red onion, and feta. Pour in the dressing and gently toss to combine everything.
I like to let the salad sit for 10–15 minutes before serving, just to let the flavors mingle a bit. If I’m prepping it ahead, I keep the feta out and add it just before serving so it doesn’t get mushy.
When I Make This and How I Serve It
This salad has become a summer staple in my kitchen. I’ve packed it for picnics, served it at potlucks, and made it for no-reason-at-all lunches. It’s also great for meal prep — I’ll often make a batch on Sunday and portion it out for lunches through the week.
Pair it with:
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Grilled chicken, steak, or shrimp
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Greek-style turkey meatballs
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Roasted veggies
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Warm pita and hummus
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A watermelon and mint salad on the side
If I’ve got guests, I serve it as part of a big spread with dips, olives, and a chilled white wine or sparkling water with lemon slices.
A Few Practical Tips
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Cool the quinoa before mixing, or it’ll wilt the veggies.
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Chop everything evenly so each bite has a little of everything.
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Use the dressing generously. Quinoa can soak up a lot of flavor, so don’t be shy.
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Double it for parties. This salad scales up easily and tastes even better the next day.
Leftovers and Storage
Store the salad in an airtight container in the fridge. It holds up for about 3–4 days. The flavors actually get better the next day, though the cucumbers may lose a bit of crunch. If that bothers you, keep them separate and mix in before eating.
You can freshen it up with a quick squeeze of lemon and a little extra olive oil before serving again.
Greek Quinoa Salad
This vibrant Greek Quinoa Salad is packed with juicy tomatoes, crisp cucumbers, salty olives, and creamy feta — all tossed with a zesty homemade vinaigrette. It’s perfect as a fresh side or a light lunch that keeps well for days.
Ingredients
For the Salad:
- 1 cup quinoa
- 2 cups water
- Pinch of salt
- 2 cups grape tomatoes, halved
- 1 English cucumber, diced
- 1/2 cup kalamata olives, pitted and halved
- 1/3 cup finely diced red onion
- 1/2 cup crumbled feta cheese
- Salt and black pepper, to taste
For the Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 garlic clove, minced
- 1/4 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 226Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 11mgSodium 416mgCarbohydrates 14gFiber 2gSugar 4gProtein 4g
Final Thoughts
This Greek Quinoa Salad is one of those recipes that just fits into life — whether I’m cooking for two or feeding a crowd. It’s colorful, fresh, and feels like something I’d happily eat on a beach in Santorini, even if I’m just sitting on my back porch.
Try it once, and I think you’ll keep coming back to it, just like I do.
Try other Quinoa recipes:
