Greek Quinoa Salad with Feta Recipe

If Greek salad and a meal-prep powerhouse had a delicious little baby, it would be this Greek quinoa salad with feta. It’s bright, crunchy, salty, lemony, and somehow still tastes great even after it’s been sitting in your fridge plotting its takeover of your lunch routine. Bonus: quinoa brings cozy “real meal” energy without turning the salad into a nap-inducing carb festival.

This is a Greek-inspired quinoa salad, meaning it borrows the greatest hitstomatoes, cucumber, red onion, Kalamata olives, feta, oregano, lemonthen adds fluffy quinoa so it’s filling enough to count as lunch (or dinner, if your day has “what even is time?” vibes).

Why This Greek Quinoa Salad Works

• Texture party: crisp cucumber + juicy tomatoes + chewy quinoa + creamy feta.
• Balanced flavor: lemon and red wine vinegar brighten; olive oil smooths; oregano makes it unmistakably Greek.
• Meal-prep friendly: it holds up well, and the flavors get even better after a chill.
• Flexible: add chickpeas for extra protein, swap herbs, make it dairy-free, or clean out your veggie drawer like a responsible adult.

Ingredients

For the salad

• 1 cup dry quinoa (white, red, or tricolor)
• 2 cups water or low-sodium vegetable broth
• 1 English cucumber (or 2 Persian cucumbers), diced
• 2 cups cherry tomatoes, halved (or 3 medium tomatoes, chopped)
• 1 red bell pepper, diced
• 1/3 cup red onion, finely chopped (or thinly sliced if you like drama)
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese (or morethis is a safe space)
• 1/3 cup chopped fresh parsley
• Optional but excellent: 1/4 cup chopped fresh dill or mint

Optional add-ins (choose your own adventure)

• 1 cup chickpeas (rinsed and drained) for extra staying power
• 1/2 cup diced roasted red peppers for smoky sweetness
• 1 cup chopped romaine for “I need more greens” energy
• 1/2 cup diced artichoke hearts for briny Mediterranean flair

For the Greek-style lemon oregano vinaigrette

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 small garlic clove, finely grated or minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
• 1 teaspoon Dijon mustard (optional, but it helps emulsify and adds zip)
• 1 teaspoon honey or maple syrup (optional; rounds out acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste

Step-by-Step Instructions

1) Cook fluffy quinoa (the not-soggy way)

1. Rinse the quinoa in a fine-mesh strainer under cool water for 20–30 seconds. This helps remove bitterness.
2. In a small pot, combine quinoa and water (or broth). Bring to a boil, then reduce to a gentle simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed.
3. Turn off heat, keep covered, and let it steam for 5 minutes. Then fluff with a fork and spread it on a plate or sheet pan to cool faster.

2) Chop the salad ingredients

While the quinoa cools, dice cucumber, tomatoes, bell pepper, and red onion. Halve olives. Chop herbs. Aim for bite-size pieces so every forkful gets the full Greek-quinoa experience.

3) Whisk the vinaigrette

In a small bowl or jar, whisk (or shake) olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, pepper, and any optional Dijon/honey. Taste it. If it makes you do a tiny happy face, you’re done. If it’s too sharp, add a touch more olive oil or honey. If it feels flat, add a pinch more salt or a squeeze of lemon.

4) Assemble and chill

1. In a large bowl, combine cooled quinoa, cucumber, tomatoes, bell pepper, red onion, olives, parsley, and optional dill/mint.
2. Pour the dressing over the top and toss gently.
3. Fold in feta last to keep it creamy and chunky instead of “mysteriously vanished into the salad.”
4. Chill for 20–30 minutes (or up to overnight) so the flavors can mingle like guests at a very polite Mediterranean party.

Pro Tips for Big Greek Flavor

Salt the tomatoes (optional, but magical)

Toss chopped tomatoes with a pinch of salt and let them sit for 5–10 minutes before mixing. They release a little juice that blends with the dressing and makes everything taste more “Greek taverna,” less “sad desk lunch.”

Tame the onion bite

If raw onion hits too hard, soak chopped onion in cold water for 5–10 minutes, then drain well. You’ll keep the crunch but lose the “I can taste this conversation tomorrow” intensity.

Cool quinoa before dressing

Warm quinoa will absorb more dressing (not always a good thing) and can wilt the veggies. Let it cool so the salad stays crisp.

Make It Your Own: Variations

More protein

• Chickpeas: classic Mediterranean move and very meal-prep friendly.
• Chicken: add shredded rotisserie chicken or grilled chicken breast for a hearty dinner salad.
• Shrimp: lemon-oregano grilled shrimp turns this into “restaurant lunch” at home.

Vegan/dairy-free

• Swap feta for a dairy-free feta alternative, or use diced avocado for creaminess.
• Skip honey (use maple syrup if you want that slight sweetness in the dressing).

Spice and zing

• Add a pinch of red pepper flakes to the vinaigrette.
• Stir in a teaspoon of capers for extra briny punch.

Serving Ideas (Because Salad Deserves Friends)

• With warm pita, hummus, and grilled chicken skewers.
• As a side for salmon, lamb chops, or a simple roasted chicken.
• Scooped into lettuce cups for a crunchy, low-mess lunch.
• Stuffed into a wrap with extra feta and a swipe of tzatziki.

Meal Prep, Storage, and Food Safety

How long does Greek quinoa salad last?

In an airtight container in the fridge, it’s best for about 3–4 days. The veggies soften a bit over time, but the flavor stays strong. If you’re making it for the week, consider keeping cucumber separate and mixing it in day-of for max crunch.

Keep it chilled

Because this salad includes perishable ingredients (feta, chopped veggies, dressing), don’t leave it out at room temperature for too long. For picnics and potlucks, keep it in a cooler or nestled in ice. If it’s a hot day, be extra strict about chilling.

Feta storage tip

If you buy feta in brine, keep leftovers covered in brine in the fridge so it stays creamy instead of drying out. No brine? You can make a simple salty brine at home and store the feta submerged.

Common Mistakes (And How to Avoid Them)

Mistake: Mushy quinoa

Too much water or too much cooking time can turn quinoa into porridge’s distant cousin. Stick to a reliable ratio, simmer gently, and let it steam before fluffing.

Mistake: Dressing that’s too sharp

Lemon + vinegar is a bright combo, but it needs enough olive oil (and salt) to feel balanced. Adjust by adding olive oil a tablespoon at a time, or a tiny bit of honey/maple if the acidity is a little aggressive.

Mistake: Overmixing feta

Fold it in last. Otherwise it breaks down and you end up with “feta dust” instead of delightful creamy bites.

FAQ

Is this an authentic Greek salad?

Traditional Greek salad (horiatiki) is famously simple and doesn’t rely on quinoa. This recipe is Greek-inspired: it uses classic Greek salad flavors, then adds quinoa to make it filling and meal-prep friendly.

Can I use quinoa that’s already cooked?

Absolutely. You’ll need about 3 cups cooked quinoa for this recipe (since 1 cup dry quinoa yields roughly 3 cups cooked). Just make sure it’s cooled before mixing.

Can I make it ahead for a party?

Yesthis salad is a champion at make-ahead life. Make it a few hours early (or the night before), then taste and refresh with a squeeze of lemon and a pinch of salt right before serving.

Recipe Card: Greek Quinoa Salad with Feta

Yield: 6 servings  |  Prep: 20 minutes  |  Cook: 15 minutes  |  Total: 35 minutes (+ chilling)

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups water or broth
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/3 cup red onion, finely chopped
• 1/2 cup Kalamata olives, halved
• 1/2 cup crumbled feta
• 1/3 cup chopped parsley (plus optional dill or mint)
• Optional: 1 cup chickpeas

Dressing

• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Optional: 1 teaspoon Dijon + 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Cook quinoa: bring quinoa and water/broth to a boil, cover and simmer 15 minutes. Rest covered 5 minutes; fluff and cool.
2. Chop vegetables and herbs; add to a large bowl with cooled quinoa and olives (and chickpeas if using).
3. Whisk dressing ingredients; pour over salad and toss.
4. Fold in feta. Chill 20–30 minutes before serving. Taste and adjust lemon/salt right before eating.

Experience Notes: The Real-Life Joy of Greek Quinoa Salad (500-ish Words)

Greek quinoa salad has a special talent: it feels like you made “a plan” even if your plan was simply “I am hungry and refuse to be chaotic today.” It’s the kind of dish that quietly rescues weekday lunches, last-minute dinners, and potlucks where you don’t want to show up with a sad bag of chips and vibes.

One of the best parts is how it behaves. Some salads get weird the moment you look awaylettuce wilts, croutons turn into packing peanuts, and dressing separates like it’s trying to avoid responsibility. Quinoa salad? It’s steady. It holds onto flavor. It doesn’t fall apart emotionally after 12 hours in a container. In fact, it usually tastes better later, once the oregano and lemon have had time to move in and redecorate.

If you’ve ever tried to pack a “healthy lunch” and ended up eating a granola bar in your car like a stressed-out squirrel, this salad is your redemption arc. Quinoa gives it enough substance to keep you full, while the crunchy vegetables keep it lively. And fetafeta is the supporting actor that steals the whole show. You’ll be minding your business, then you hit a salty, creamy bite and suddenly you’re a person who owns matching containers and drinks water on purpose.

It’s also a sneaky crowd-pleaser. At gatherings, people spot the bright tomatoes, cucumber, and feta and think “Greek salad,” which feels familiar and safe. Then quinoa makes it more filling, so it doesn’t disappear next to the burgers like a delicate side dish that never stood a chance. It’s one of those bowls that gets hovered oversomeone always “just needs a little more,” then a different someone asks, “What’s in this dressing?” like you’re hiding ancient culinary secrets. (Spoiler: it’s lemon, olive oil, vinegar, oregano, and confidence.)

Over time, you’ll probably start customizing it based on your life. Busy week? Add chickpeas and call it dinner. Want it brighter? More lemon. Want it mellower? More olive oil. Need extra crunch? Throw in bell pepper or romaine. Want to feel fancy on a Tuesday? Add fresh dill and suddenly it tastes like you paid $14 for it somewhere with reclaimed wood tables.

The biggest “experience” lesson: don’t treat this salad like a strict recipetreat it like a reliable friend. It will show up for you. It will adapt. And it will absolutely make your fridge feel like it contains a functioning adult.