This easy Mediterranean quinoa salad is dressed in a bright lemon-oregano vinaigrette and loaded with feta, Kalamata olives, cucumber, and sun-dried tomatoes. Ready in 25 minutes.
If you love building a Mediterranean spread, also try my Mediterranean Orzo Salad and Mediterranean Chickpea Pasta Salad - all three are perfect for parties and meal prep.
This article contains affiliate links which support us at no extra cost to you.
Jump To
Everything I love about Mediterranean cooking is in this salad: lemon zest, good olive oil, dried oregano, Kalamata olives, and feta. The base is quinoa instead of pasta or bread, which makes it naturally gluten-free and a little lighter - but the flavors are just as bold. This Mediterranean quinoa salad is one of the best things I make when I need to feed a crowd without turning on the oven.
It serves 8, holds up beautifully at room temperature, and keeps in the refrigerator for up to a week. I bring it to every summer gathering and it is always the first bowl to empty.
Why You'll Love This Recipe
- Ready in 25 minutes - the quinoa cooks while you make the dressing. By the time it is done, the rest comes together in minutes.
- Perfect for parties - it is best served at room temperature, which makes it ideal for buffets and potlucks where it will sit out for a while.
- Keeps for a whole week - unlike most salads with fresh vegetables, this one actually improves as it sits. The quinoa absorbs the lemon dressing and the flavor deepens.
- Naturally gluten-free - quinoa is a seed, not a grain, so this salad is completely gluten-free without any modifications.
Ingredient Notes
- Quinoa - 1 cup dry, which yields about 3 cups cooked. Rinse it well under cold water before cooking - quinoa has a natural bitter coating called saponin that washes off in about 30 seconds. Use white, red, or tri-color quinoa. All work equally well here.
- Red onions - Thinly sliced red onions add a crisp bite and mild sharpness that balances the fresh flavors in this quinoa salad. Soak it in cold water first to mellow it. You could use scallions to add a mild, fresh onion flavor without overpowering the salad. White, Sweet or Vidalian onions could also work.
- Sun dried tomatoes - olive oil-packed sun-dried tomatoes add a jammy, concentrated sweetness alongside the fresh vegetables
- Kalamata olives - Run your knife across them a few times to break them into smaller pieces rather than leaving them whole. They distribute better through the salad that way.
- English cucumber - English cucumber has thin skin and small seeds so there is no peeling or seeding needed.
- Feta cheese - ½ cup crumbled. Adds creamy, salty pockets throughout the salad. For the best flavor, buy a block of feta packed in brine and crumble it yourself. Use vegan feta to make this vegan.
- Pine nuts (pinoli) - Add a buttery flavor and light crunch. Toast them first for even more flavor.
- Chickpeas - Add protein, fiber, and a hearty texture. Drain and rinse well before adding to the salad.
- Fresh spinach - Adds color, freshness, and tender greens. Baby spinach works best here.
- Fresh mint - Adds a bright, refreshing flavor. You could chop it just before adding for the freshest taste.
For the dressing:
- Extra virgin olive oil - The backbone of the dressing. Use a good quality one, as you will definitely taste the difference.
- Red wine vinegar - Adds a bright, tangy flavor to the dressing and balances the richness of the olive oil.
- Lemon - Use a fresh lemon, not bottled juice. You could also grate the zest of the lemon (use organic), as it adds a fragrant citrus note that juice alone cannot give
- Honey - Optional, but adds a touch of sweetness that balances the tangy red wine vinegar. Omit the honey (and the feta) to make this vegan.
- Dried oregano - 1 teaspoon. One of the most important flavors in Mediterranean cooking. Good quality dried oregano from Italy or the Mediterranean makes a real difference.
- Sea salt - Enhances all the fresh flavors in the salad. Add to taste, especially since feta and other mix-ins can already be salty.
- Freshly ground black pepper - Adds a little warmth and extra flavor. Adjust to taste.
How to Make Mediterranean Quinoa Salad
Gather your ingredients for the quinoa salad and the salad dressing.
- Rinse the quinoa well under cold running water for about 30 seconds. Cook according to package instructions until tender, about 15 minutes.
- While the quinoa cooks, make the dressing: add the lemon juice and zest to a large serving bowl, along with the oregano, salt, and pepper. Whisk in the olive oil until combined. Taste and adjust.
- As soon as the quinoa is done, add it directly to the bowl with the dressing while it is still warm. Stir well to coat. Let the quinoa absorb the dressing and cool completely before adding the vegetables - about 20 to 30 minutes.
- While the quinoa cools, prep the vegetables: slice the onions, chop the sun dried tomatoes, roughly chop the olives, and slice the cucumber.
- Slightly toast the pine nuts so they get a golden color.
- Add all the vegetables to the cooled quinoa and toss well. Finish with the crumbled feta. Taste and adjust salt, pepper, and lemon. Serve at room temperature or refrigerate.
Expert Tips
- Dress the quinoa while it is warm - this is the most important step. Warm quinoa absorbs the lemon dressing like a sponge, which is what gives the salad its deep, bright flavor. Cold quinoa will not absorb the dressing the same way.
- Cool completely before adding vegetables - adding the vegetables while the quinoa is still warm will make them wilt and sweat. Be patient and let it cool fully first.
- Taste before serving - quinoa absorbs salt as it sits. Always taste and adjust with a pinch of salt and a squeeze of lemon right before serving, especially if you made it ahead.
- Chop the olives - do not leave them whole. Running your knife across them a few times gives you smaller pieces that distribute evenly through every forkful.
What to Serve With
- Serve as a main - it is filling enough on its own for lunch, especially if you add chickpeas.
- Easy Homemade Hummus - serve together on a Mediterranean spread with warm pita bread and olives.
- Italian Chicken Cutlets - the bright, lemony quinoa salad is a perfect cold side alongside crispy fried chicken.
- Easy Tabbouleh - serve both for a fresh, herb-forward summer spread.
- Grilled fish or lamb - the lemon oregano flavors in the dressing pair naturally with anything off the grill.
Storing
- Refrigerator - store covered for up to 1 week. This is one of the few salads that genuinely improves over the first couple of days as the quinoa absorbs more of the dressing.
- Before serving leftovers - stir in a drizzle of olive oil and a fresh squeeze of lemon to bring it back to life. Taste and adjust salt.
- Best at room temperature - pull it from the refrigerator 15 to 20 minutes before serving so the olive oil loosens up and the flavors come forward.
- Do not freeze - the vegetables and feta do not hold up to freezing.
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
Quinoa Salad with Feta and Olives
This easy Mediterranean quinoa salad is dressed in a bright lemon oregano vinaigrette and loaded with feta, Kalamata olives, cucumber, and sun dried tomatoes. Ready in 25 minutes.
Servings: 4 servings
Calories: 371kcal
Equipment
- 1 Large bowl
Ingredients
- For the quinoa
- 3 cups cooked quinoa I used tricolor quinoa
- ½ cup sun-dried tomatoes in olive oil julienne cut
- 2 cups baby spinach roughly chopped
- 1 cup sliced English cucumbers
- 1 15 ounce can chickpeas drained and rinsed
- 1 cup mint leaves
- ½ cup crumbled feta cheese
- ½ cup Kalamata olives pitted and sliced
- ¼ cup diced red onion
- ¼ cup pine nuts
- For the dressing:
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons red wine vinegar
- Lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 Tablespoon honey optional
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
Cook the Quinoa
- Rinse the quinoa well under cold water. Cook according to the package directions, then fluff with a fork and let it cool completely before adding it to the salad.
Prepare the Quinoa Salad
- Add the cooked and cooled quinoa to a large salad bowl. Add the roasted tomatoes, arugula, cucumbers, fresh basil, fresh mint, feta cheese, Kalamata olives, red onion, and pine nuts.
Make the Dressing
- In a small jar or bowl, combine the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, Dijon mustard, honey (if using), dried oregano, sea salt, and black pepper. Mix well until everything comes together. Taste and adjust the seasoning, if needed.
Toss the Quinoa Salad
- Pour about half of the dressing over the quinoa salad and toss gently until everything is coated. Add more dressing as needed. Taste and season with additional salt, black pepper, and a few pinches of red pepper flakes, if you like.
Add the Chickpeas
- Top the salad with the roasted chickpeas just before serving so they stay nice and crispy.
Serve and Enjoy
- Serve right away, or cover and refrigerate until ready to enjoy. If making it ahead, keep the roasted chickpeas separate and add them just before serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Quinoa: I used tricolor quinoa, but any cooked quinoa works. Make sure it is completely cooled before assembling the salad.
- Sun-dried tomatoes: I like julienne-cut sun-dried tomatoes packed in olive oil because they add extra flavor and a nice texture.
- Spinach: Roughly chop the baby spinach so it mixes easily with the quinoa and the other ingredients.
- Cucumbers: English cucumbers work really well because they are crisp and have fewer seeds.
- Mint: Fresh mint adds a bright, fresh flavor to the salad. You can use a little less if you prefer a more subtle mint flavor.
- Feta: Crumbled feta adds a creamy, salty bite. You can leave it out to make the salad vegan.
- Pine nuts: Toasting the pine nuts brings out their flavor and gives the salad a little crunch.
- Dressing: Start with part of the dressing and add more as needed. The quinoa will absorb some of it as the salad sits.
- Honey: The honey is optional in the dressing. It evens out a bit of tartness in the dressing.
- Vegan option: To make the salad vegan, omit the honey and the feta cheese. Or you could use a vegan feta cheese.
- Make ahead: You can cook the quinoa and prepare the dressing ahead of time. Keep them refrigerated until you are ready to assemble the salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 371kcal | Carbohydrates: 38g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 594mg | Potassium: 453mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1961IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 4mg
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
