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Greek quinoa salad in a large white salad bowl with feta on the side.

Greek Quinoa Salad with Feta

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  • Author: Kate Alexandra
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


Loaded with fresh, Mediterranean ingredients, tossed with a zesty lemon dressing and creamy feta, this Greek quinoa salad is my go-to for meal prep, entertaining and the holiday season. Serve with creamy tzatziki and lamb koftas for a Greek-style feast.


Units Scale

For the salad – 

  • 3/4 cup quinoa
  • 300g/10oz cherry tomatoes, quartered
  • 1 cucumber
  • 50g/2oz feta
  • 1/3 cup Kalamata olives, chopped
  • 1/2 red onion, diced
  • Handful of flat-leaf parsley, chopped
  • Handful of oregano leaves
  • Handful of mint leaves

For the dressing – 

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano

To serve – 


  1. Cook your quinoa. Add 3/4 cup of quinoa, 1.5 cups of water and 1 teaspoon of salt to a small pot you have a lid for, and set it over medium-high heat. Once the water is simmering, turn the heat to low, pop the lid on and cook for 10 minutes. After 10 minutes, remove the pot from the heat but leave the lid on for another 5 minutes, to let the quinoa finish steaming. After 5 minutes, remove the lid, fluff up the quinoa with a fork and leave to cool slightly. PRO TIP: If you don’t have a lid, use a wooden board, large plate or aluminium foil. 
  2. Chop your other ingredients. While the quinoa cooks, finely dice your cucumber and red onion, chop your Kalamata olives and cherry tomatoes into quarters, roughly chop your flat-leaf parsley, oregano and mint and crumble your feta. 
  3. Mix the dressing. Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of white wine vinegar, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 3 crushed garlic cloves, 1 teaspoon of dried oregano and 1 teaspoon of salt to a small bowl (or a jar), then mix vigorously with a fork until you have a cohesive dressing. If you’re using a jar, screw the lid on and give it a good shake.
  4. Mix the salad. Add all the salad ingredients to a large mixing bowl, then pour over the dressing, along with 1 teaspoon of salt and a good grind of black pepper. Toss to combine, making sure it’s all mixed really well. Taste, then season with a little more salt if you like. Serve with a dollop of creamy tzatziki on the side.


STORAGE INSTRUCTIONS: The salad will last for at least 4 days, stored in the fridge. It’ll lose a little texture the longer it sits, but it’ll still be delicious. If you’re making it ahead of time to take along to a party or if you’re entertaining, keep the salad ingredients and the dressing separate, then mix them the day you want to serve it.

INGREDIENT NOTES: You can play around with the ingredients here – use regular tomatoes instead of cherry tomatoes (but make sure they’re ripe if possible for the best flavour). Add sliced scallions, red bell peppers or sundried tomatoes. I love using my super quick marinated olives and marinated feta in the salad too, to amp up the flavour even more. Use pre-cooked quinoa to cut the cooking time down if you like.

SERVING SUGGESTIONS: I love this as a meal in itself (and it’s perfect for meal prep), but it’s wonderful paired with grilled meat. Try it with miso grilled chicken, gochujang chicken, herb roasted chicken, juicy lamb koftas or maple miso glazed salmon

  • Prep Time: 15
  • Cook Time: 10
  • Category: salads
  • Method: stove top
  • Cuisine: greek


  • Serving Size: 200g
  • Calories: 237
  • Sugar: 5.9g
  • Sodium: 260mg
  • Fat: 9.7g
  • Saturated Fat: 2.8g
  • Carbohydrates: 21g
  • Fiber: 4.4g
  • Protein: 7.9g
  • Cholesterol: 11mg