If you’re searching for a vibrant, nourishing, and utterly delicious dish to brighten your meal times, look no further than this Mediterranean Quinoa Salad with Feta Recipe. It brilliantly combines fluffy quinoa with juicy cherry tomatoes, crisp cucumber, tangy feta, and fragrant herbs, all dressed in a zesty lemon-olive oil dressing. This salad is not only a feast for the eyes but also a perfect balance of textures and Mediterranean flavors that feel fresh and satisfying with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this Mediterranean Quinoa Salad with Feta Recipe come alive. Each component plays a crucial role—quinoa adds a delightful fluffiness and protein punch, while the fresh veggies contribute crunch and brightness. Feta cheese brings a creamy, tangy element, and herbs like parsley and mint infuse the dish with an unmistakable Mediterranean aroma.
- 1 cup uncooked quinoa, rinsed: Rinsing removes the natural coating that can taste bitter, ensuring a clean, fluffy texture after cooking.
- 2 cups water: Used to perfectly cook the quinoa until tender and slightly nutty.
- 1 cup cherry tomatoes, halved: Adds juicy sweetness and vibrant color.
- 1 cucumber, diced: Provides a refreshing crunch that balances the salad.
- 1/4 cup red onion, finely chopped: Gives a mild, sharp bite without overpowering.
- 1/3 cup Kalamata olives, pitted and sliced: Offers a salty, briny depth signature to Mediterranean dishes.
- 1/2 cup crumbled feta cheese: Adds creamy texture and a tangy finish.
- 2 tablespoons fresh parsley, chopped: Lends a bright, grassy flavor and fresh aroma.
- 2 tablespoons fresh mint, chopped: Imparts a cooling, herbaceous note that lifts the salad.
- 1/4 cup extra virgin olive oil: Rich and fruity, it binds the salad together and enhances flavors.
- 2 tablespoons fresh lemon juice: Brings lively acidity and brightness.
- 1 teaspoon red wine vinegar: Balances the lemon with subtle tang and complexity.
- 1 clove garlic, minced: Adds aromatic warmth and a savory kick.
- 1/2 teaspoon dried oregano: Complements the Mediterranean flavor profile with earthy fragrance.
- Salt and black pepper to taste: Essential seasoning to enhance all the ingredients.
How to Make Mediterranean Quinoa Salad with Feta Recipe
Step 1: Cook the Quinoa
Start by thoroughly rinsing the quinoa under cold water to wash away any bitterness. Then combine it with water in a saucepan, bring it to a boil, reduce the heat, cover, and let it simmer for about 15 minutes. Once the water is absorbed and the quinoa looks fluffy and tender, remove it from heat and allow it to cool completely. This fluffy quinoa is the hearty base your salad needs.
Step 2: Prep the Fresh Ingredients
While the quinoa cools, get chopping! Halve the juicy cherry tomatoes, dice the crisp cucumber, finely chop the red onion, slice the Kalamata olives, and crumble the feta cheese. Don’t forget to chop the fresh parsley and mint, which will brighten the salad with their aromatic herbs. Gathering these ready-to-go ingredients keeps the process smooth and satisfying.
Step 3: Make the Dressing
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. This dressing perfectly balances zesty, tangy, and savory elements that will marry all the salad components into something truly special.
Step 4: Combine and Toss
In a large mixing bowl, combine the cooled quinoa with all the prepared veggies, olives, herbs, and feta cheese. Pour the dressing over and toss gently but thoroughly to ensure every bite is bursting with Mediterranean flavor. This step is your moment to build layers of texture and taste.
Step 5: Chill and Serve
For the best results, refrigerate the salad for at least 30 minutes before serving. Chilling allows the flavors to meld, intensifying the tangy dressing and fresh herbs. This waiting time transforms the salad into a harmonious, mouthwatering dish that’s perfect for any occasion.
How to Serve Mediterranean Quinoa Salad with Feta Recipe
Garnishes
Sprinkle a few extra crumbles of feta and a pinch of fresh chopped herbs like parsley or mint right before serving to give the salad a beautiful finishing touch. A handful of toasted pine nuts or sliced almonds can add an irresistible crunch and a nutty depth as well.
Side Dishes
This Mediterranean Quinoa Salad with Feta Recipe pairs beautifully with grilled chicken or fish, making for a light yet satisfying meal. It’s also fantastic alongside warm pita bread or stuffed grape leaves for a fully Mediterranean feast that feels both comforting and invigorating.
Creative Ways to Present
Serve the salad in hollowed-out bell peppers or inside crisp lettuce cups for a stunning presentation, perfect for entertaining. Alternatively, layering it in a glass jar with the dressing on the bottom and quinoa on top makes it an easy grab-and-go lunch option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve the fresh flavors and prevent the cucumber from getting soggy. Give the salad a gentle stir before serving leftovers to redistribute the dressing.
Freezing
Freezing this Mediterranean Quinoa Salad with Feta Recipe isn’t recommended because the fresh vegetables and herbs can become mushy and lose their vibrant texture when thawed. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. However, if you prefer it slightly warm, let it sit at room temperature for a bit rather than microwaving to keep the fresh elements intact.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Couscous, bulgur, or farro can be delicious substitutes, but just be mindful of the cooking times and texture differences they bring. Quinoa is lovely for its lightness and protein content, though.
Is this salad suitable for vegans?
Yes, it’s easy to make vegan by simply omitting the feta or swapping in a plant-based cheese alternative. The fresh herbs and zesty dressing will still shine.
Can I add protein to make this a meal?
Definitely! Grilled chicken, chickpeas, or even tofu cubes can boost the protein content and make the salad more filling without overpowering the fresh, Mediterranean flavors.
How do I keep the salad from getting soggy?
Drain any watery vegetables like cucumbers well before adding them, and store the salad in an airtight container in the fridge. Also, chilling the salad before serving helps flavors meld while keeping the veggies crisp.
What’s the best way to rinse quinoa?
Place the quinoa in a fine mesh strainer and rinse under cold running water for at least 30 seconds, rubbing and swishing the seeds with your hand. This helps remove the bitter saponin coating for a cleaner taste.
Final Thoughts
This Mediterranean Quinoa Salad with Feta Recipe is one of those easy, yet impressive dishes that you’ll find yourself making again and again. Full of vibrant colors, fresh herbs, and a perfect balance of flavors and textures, it invites you to enjoy the best of Mediterranean cuisine anytime. Give it a try—you might just discover your new favorite wholesome salad to share with friends and family.
Print
Mediterranean Quinoa Salad with Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and healthy Mediterranean Quinoa Salad packed with fresh vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. This nutritious salad is perfect for a light lunch or side dish and is easy to prepare with wholesome ingredients.
Ingredients
Quinoa Base
- 1 cup uncooked quinoa, rinsed
- 2 cups water
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup Kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Cheese
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine rinsed quinoa with 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and let it simmer for about 15 minutes or until the water is fully absorbed and the quinoa is fluffy.
- Cool the Quinoa: Remove the saucepan from heat and allow the quinoa to cool completely. This step ensures that the salad has the right texture and the flavors meld well.
- Prepare the Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and mint.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
- Toss the Salad: Pour the dressing over the quinoa mixture and toss gently to evenly coat all ingredients with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. Chilling helps meld the flavors together for a more delicious taste experience.
Notes
- This salad can be prepared a day in advance and stored in the refrigerator to save time and enhance flavor.
- For a vegan alternative, omit the feta cheese or substitute with a plant-based dairy-free alternative.
- Add grilled chicken or chickpeas for additional protein to make it a more substantial meal.
