Mediterranean Quinoa Salad Cucumber

I tossed this together on a sweltering August afternoon when the thought of turning on the oven felt impossible. The quinoa cooled on the counter while I chopped vegetables, and the whole kitchen smelled like lemon and oregano. It became my go-to whenever I needed something bright and filling without breaking a sweat.

I brought this to a potluck once and watched three people go back for seconds before I even got a plate. One friend asked if I'd catered it. I just smiled and said it was quinoa, tomatoes, and a good mood.

Ingredients

• Quinoa: Rinse it well or it can taste bitter, I learned that the hard way after a gritty first attempt.
• Cucumber: I use English cucumbers because they have fewer seeds and stay crisp longer in the fridge.
• Cherry tomatoes: Halve them so they release a little juice and blend with the dressing instead of rolling around the bowl.
• Red onion: Dice it fine and let it sit in lemon juice for a few minutes to mellow the sharpness.
• Kalamata olives: Their briny punch is what makes this feel Mediterranean, not just healthy.
• Fresh parsley and mint: The mint is optional but it adds a coolness that makes the whole salad sing.
• Feta cheese: Crumble it yourself from a block, the pre-crumbled kind dries out too fast.
• Lemon juice: Fresh squeezed only, bottled lemon tastes flat and won't wake up the other flavors.
• Garlic: One clove minced fine, too much and it overpowers the herbs.
• Dried oregano: A little goes a long way, it should whisper not shout.

Instructions

Cook the quinoa:

Rinse it under cold water until the water runs clear, then simmer it covered for 12 to 15 minutes. Let it rest off the heat for 5 minutes and fluff it with a fork so it stays light.

Prep the vegetables:

Dice the cucumber, halve the tomatoes, chop the onion fine, and slice the olives while the quinoa cools. Fresh parsley and mint should be chopped just before mixing so they don't wilt.

Make the dressing:

Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until it emulsifies. Taste it and adjust the lemon if you want more brightness.

Combine everything:

Toss the cooled quinoa with all the vegetables and pour the dressing over the top. Mix gently so the quinoa doesn't clump.

Add the feta:

Fold in the crumbled feta last so it stays in chunks and doesn't dissolve into the dressing.

Let it rest:

Serve it right away or let it chill for 30 minutes in the fridge. The flavors deepen as it sits.

Pin It

I eat this straight from the fridge at midnight sometimes, standing by the counter with a fork. It reminds me that good food doesn't have to be complicated or hot to feel like a meal worth savoring.

How to Store and Serve

This salad keeps in an airtight container for up to three days and actually improves as the flavors marry. If you're meal prepping, store the feta separately and add it just before eating so it stays creamy. Serve it cold or at room temperature, it works either way.

Ways to Make It Your Own

I've added diced bell peppers for sweetness, avocado for richness, and even grilled chicken when I needed more protein. For a vegan version, skip the feta or use a plant-based crumble. You can also swap the quinoa for farro or couscous if that's what you have on hand.

What to Pair It With

This salad shines next to grilled fish, roasted lamb, or even a simple piece of pita with hummus. I've served it as a main for lunch and as a side at dinner parties, and it always disappears first.

• Try it with lemon herb chicken or baked salmon for a complete Mediterranean meal.
• Serve it alongside warm flatbread and tzatziki for a mezze style spread.
• Pack it in a jar for lunch and shake it up before eating so the dressing coats everything fresh.

Pin It

This is the kind of recipe that makes you feel good about feeding yourself and the people you love. It's simple, honest, and always welcome.

Recipe FAQs

→ How do I cook quinoa perfectly for this salad?

Rinse quinoa under cold water, then simmer with water over low heat for 12–15 minutes until tender and water is absorbed. Let it stand covered for 5 minutes before fluffing with a fork to cool.

→ Can I prepare the salad in advance?

Yes, refrigerate the mixed salad for at least 30 minutes to allow flavors to meld. It stays fresh up to 3 days when stored properly.

→ What are good additions to enhance this salad?

Diced bell peppers or avocado add extra color and flavor. For a vegan variation, omit the feta or substitute with a plant-based alternative.

→ What dressing ingredients provide the vibrant flavor?

The dressing combines extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper for a bright, zesty finish.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients including quinoa, vegetables, feta, and dressing components are naturally gluten-free.