If you’ve been searching for a vibrant, hearty, and refreshing dish to brighten your meal rotation, look no further than this Mediterranean Quinoa Salad with Feta Recipe. It’s a delightful blend of fluffy quinoa, crisp vegetables, briny Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon and oregano dressing. Each bite bursts with fresh flavors and textures that feel both nourishing and indulgent, making it the perfect salad for lunch, picnics, or a light dinner. The Mediterranean Quinoa Salad with Feta Recipe is an absolute crowd-pleaser that’s as colorful on your plate as it is satisfying to your taste buds!
Ingredients You’ll Need
This Mediterranean Quinoa Salad with Feta Recipe is grounded in simple, wholesome ingredients that come together effortlessly. Each component plays its own unique role — quinoa offers a light, nutty base; fresh veggies add crunch and brightness; olives bring a touch of salty richness; and feta crowns the salad with creamy tang. The dressing ties everything together with zesty, herbaceous notes that make this dish pop.
- 1 cup quinoa (rinsed): The protein-rich grain base that’s fluffy and slightly nutty when cooked.
- 2 cups water: Used to cook the quinoa perfectly tender.
- 1 cup cherry tomatoes (halved): Adds juicy sweetness and vibrant color.
- 1 cup cucumber (diced): Provides a cool, refreshing crunch.
- 1/2 cup red bell pepper (diced): Brings mild sweetness and extra crunch.
- 1/4 cup red onion (finely chopped): Offers a sharp, tangy bite that wakes up the palate.
- 1/3 cup Kalamata olives (pitted and sliced): Lends a bold, savory depth with classic Mediterranean flavor.
- 1/2 cup crumbled feta cheese: Creamy and salty, the perfect finishing touch.
- 1/4 cup fresh parsley (chopped): Adds a fresh herbal brightness throughout the salad.
- 1/4 cup olive oil: The rich, fruity base for the dressing.
- 2 tablespoons lemon juice: Provides a bright, citrusy zing that lifts the flavors.
- 1 tablespoon red wine vinegar: Adds a touch of acidity for balance.
- 1 teaspoon dried oregano: Brings that unmistakable Mediterranean herb aroma.
- 1/2 teaspoon salt: Enhances all the flavors harmoniously.
- 1/4 teaspoon black pepper: A subtle spicy kick to finish the dressing.
How to Make Mediterranean Quinoa Salad with Feta Recipe
Step 1: Cook the Quinoa
Begin by rinsing your quinoa under cold water to remove any bitterness. Bring 2 cups of water to a boil in a medium saucepan, then add the quinoa. Reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa has absorbed all the water and is tender. Let it cool completely before mixing — this step is key for fluffy grains and prevents the salad from getting soggy.
Step 2: Prepare the Fresh Ingredients
While the quinoa cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, slice the olives, and chop the parsley. Having all your veggies prepped and ready makes the assembly quick and smooth.
Step 3: Mix the Salad Base
In a large bowl, combine the cooked quinoa with all the fresh veggies, olives, crumbled feta, and parsley. Toss gently to distribute everything evenly. This colorful base sets the stage for the flavorful dressing.
Step 4: Whisk the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until everything is well emulsified. This bright and herby dressing is what truly ties the Mediterranean Quinoa Salad with Feta Recipe together.
Step 5: Combine and Chill
Pour the dressing over the salad and toss until every bite is coated. Cover and refrigerate the salad for at least 30 minutes to allow all the flavors to meld beautifully. The result is a salad that’s fresh, tangy, and utterly irresistible.
How to Serve Mediterranean Quinoa Salad with Feta Recipe
Garnishes
Add an extra sprinkle of fresh parsley or a few more crumbles of feta right before serving to brighten the look and enhance the flavor. A drizzle of extra virgin olive oil can add that glossy, appetizing finish.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or even alongside a warm pita and hummus for a full Mediterranean-inspired meal. It also works well as a hearty standalone dish on a warm day.
Creative Ways to Present
Try serving the salad in hollowed-out bell pepper halves or stacked in elegant layers using a ring mold for a stunning presentation. It also makes a fantastic filling for stuffed tomatoes or as a bed for fresh grilled shrimp.
Make Ahead and Storage
Storing Leftovers
Store leftover Mediterranean Quinoa Salad with Feta Recipe in an airtight container in the refrigerator. It will keep fresh for up to 2 days, with flavors continuing to meld. Just give it a gentle toss before serving.
Freezing
Because of the fresh vegetables and feta, freezing this salad isn’t ideal; the texture and flavor of the fresh ingredients can be compromised after thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
Since this is a cold salad, reheating is not necessary and would diminish the crisp, fresh qualities. If you prefer, you can bring it to room temperature before serving, but enjoy it chilled for the best experience.
FAQs
Can I use any other grain instead of quinoa?
Absolutely! While quinoa is traditional and adds lovely protein, you can swap in couscous, bulgur, or farro for different textures and flavors. Just adjust cooking times accordingly.
How can I make this Mediterranean Quinoa Salad with Feta Recipe vegan?
Simply omit the feta cheese or replace it with a vegan cheese alternative or even toasted nuts for some crunch and creaminess.
Is this salad gluten-free?
Yes! Quinoa is naturally gluten-free, making this salad a safe and delicious option for those with gluten sensitivities or celiac disease.
Can I add protein to make it a complete meal?
Definitely! Grilled chicken, shrimp, chickpeas, or even hard-boiled eggs complement this salad beautifully and amp up the protein for a filling meal.
What’s the best way to serve this salad at a party?
Serve it chilled in a large decorative bowl with a serving spoon for easy self-service. Garnish with extra herbs and feta to keep it looking inviting and fresh.
Final Thoughts
There’s something truly special about the Mediterranean Quinoa Salad with Feta Recipe that makes it a joy to prepare and even more delightful to eat. It’s colorful, nutritious, and packed with vibrant flavors that brighten up any table. Whether you’re making a quick lunch or planning to impress guests at your next gathering, this salad is an all-around winner. I can’t wait for you to try making it and enjoy a little taste of the Mediterranean sunshine right at home!
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Mediterranean Quinoa Salad with Feta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
A vibrant and healthy Mediterranean Quinoa Salad with fresh vegetables, Kalamata olives, and crumbled feta cheese, tossed in a zesty lemon and red wine vinegar dressing. Perfect as a light lunch or a refreshing side dish, this gluten-free and vegetarian salad blends wholesome quinoa with crisp cucumbers, sweet cherry tomatoes, and aromatic herbs.
Ingredients
Grains
- 1 cup quinoa (rinsed)
- 2 cups water
Vegetables and Herbs
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/3 cup Kalamata olives (pitted and sliced)
- 1/4 cup fresh parsley (chopped)
Dairy
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Quinoa: In a medium saucepan, bring the rinsed quinoa and water to a boil. Reduce the heat to low, cover the saucepan, and simmer gently for about 15 minutes or until the quinoa grains are tender and all the water has been absorbed. Remove the pan from the heat and allow the quinoa to cool completely.
- Prepare Vegetables: While the quinoa cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley. Combine all these vegetables and herbs in a large mixing bowl.
- Mix Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until emulsified and well combined, creating a tangy and flavorful dressing.
- Toss Salad: Add the cooled quinoa and crumbled feta cheese to the bowl with the vegetables. Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure every component is evenly coated with the dressing.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. Serve cold for a refreshing meal or side dish.
Notes
- This salad can be made up to a day in advance and stored in the refrigerator to enhance the flavors.
- For a vegan alternative, omit the feta cheese or substitute with a plant-based feta-style cheese.
- Ensure quinoa is rinsed well before cooking to remove its natural bitterness.
- Adjust salt and pepper according to personal taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
