This Mediterranean quinoa salad is bright, fresh, and full of flavor. It’s a healthy, satisfying, and easy-to-make salad that works beautifully for a light lunch, picnic, or meal prep.
Looking for similar recipes? Try my Thai quinoa salad or Spinach and Quinoa meal prep bowls for other tasty variations.
Why you’ll love it
Mediterranean flavors are simple but satisfying—ripe tomatoes, crisp cucumbers, briny olives, and tangy feta combine to make a classic taste profile. Adding quinoa turns a typical Greek-style salad into a more substantial meal, keeping you full longer without feeling heavy.
This quinoa salad is ideal for make-ahead meals: it travels well to potlucks, picnics, or the office, and the lemony vinaigrette keeps everything bright. The contrast between creamy feta and briny olives is one of my favorite parts, and the dressing is made from pantry staples for easy prep.
What you’ll need
- Quinoa – a filling, protein-rich seed that holds up well in salads.
- Cucumbers – Persian (mini) or English cucumbers add crunch and freshness.
- Tomatoes – cherry or grape tomatoes are sweet and juicy.
- Bell peppers – red and green peppers add color and crisp texture.
- Olives – Kalamata olives work especially well for a Mediterranean touch.
- Onion – thinly sliced red onion adds mild sharpness.
- Feta – cubed feta (oil-packed if you like) brings savory creaminess.
- Dressing – a simple vinaigrette of olive oil, lemon juice, red wine vinegar, and dried oregano.
Tools for this recipe
Basic kitchen tools make this salad quick to prepare: a saucepan for cooking quinoa, a sharp knife and cutting board for chopping, and a large bowl for tossing everything together.
- A saucepan to cook the quinoa and a fine-mesh sieve to rinse it if desired.
- A large mixing bowl for combining the salad ingredients and dressing.
- A sharp chef’s knife and a sturdy cutting board for chopping vegetables.
- A set of airtight containers for storing leftovers or portioning meal-prep servings.
How to make Greek quinoa salad
Overview — full ingredient amounts and step-by-step instructions are in the recipe card below.
- Cook the quinoa according to package instructions. Fluff and set aside to cool.
- While the quinoa cooks, chop the cucumbers, tomatoes, bell peppers, and red onion. Add them to a large bowl along with pitted Kalamata olives and cubed feta.
- When the quinoa has cooled to room temperature, add it to the bowl with the vegetables.
- Whisk together olive oil, lemon juice, red wine vinegar, and dried oregano, then pour over the salad. Toss to combine and season with salt and pepper to taste. Chill or serve immediately.
Substitutions and variations
- This is a flexible salad—add fresh herbs like parsley or mint, stir in sun-dried tomatoes, or toss in capers for extra tang.
- To boost protein, add a can of drained chickpeas or chopped grilled chicken.
- To make it vegan, omit the feta or substitute a plant-based cheese alternative.
What to serve with Mediterranean quinoa salad
- Serve as a light summer meal with crusty bread and a small dish of olive oil and balsamic for dipping.
- For a Mediterranean spread, pair the salad with tzatziki, roasted eggplant dip (melitzanosalata), warm pita, or fried cheese (saganaki).
Leftovers and storage
- This salad keeps well refrigerated for a few days in an airtight container. Portion it into meal-prep containers for grab-and-go lunches.
- If leftovers seem a bit dry, a quick squeeze of lemon or a drizzle of olive oil freshens the flavors.
More easy salad recipes
- Avocado Greek Salad
- Lemon Orzo Salad with Chicken
- Mediterranean White Bean Salad
- Chicken Pesto Pasta Salad
- Easy Greek Pasta Salad
If you make this Mediterranean quinoa salad, please leave a star rating and a review below. Tag me on Instagram if you try the recipe or any variations.
Mediterranean Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 3 Persian (mini) cucumbers or 1/2 English cucumber, sliced
- Generous handful little tomatoes halved
- 1 red bell pepper chopped
- 1/2 green bell pepper chopped
- Handful kalamata olives pitted
- 2 tablespoons red onion chopped
- 3.5 ounces cubed feta (oil-packed if desired)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano (or more to taste)
- Salt & pepper to taste
Instructions
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Cook quinoa according to package directions, then set aside to cool.
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While quinoa cooks, prep the vegetables and add them to a large salad bowl.
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When the quinoa is cool, add it to the bowl with the vegetables, olives, and feta.
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Add olive oil, lemon juice, red wine vinegar, and oregano directly to the salad. Toss to combine, then season with salt and pepper to taste. Adjust oil or vinegar as needed.
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Serve immediately or chill for later. The salad keeps in the refrigerator for a few days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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