Greek quinoa salad served in a shallow white bowl

Greek Quinoa Salad

Tender quinoa, crunchy vegetables, cheese and olives tossed in a tangy dressing come together to make Greek Quinoa Salad a hearty and delicious main meal.
Course Main Course, Salad
Cuisine Mediterranean
Keyword 4th of July, game day, gluten free, Memorial Day, picnic, summer
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 297kcal
Author Marissa Stevens


  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 1/4 cup olive oil or more
  • 3 cups cooked quinoa cooled (about 1 cup dry)
  • 4 medium plum tomatoes diced
  • 2 medium cucumbers diced (peeled if necessary)
  • 1 small red bell pepper thinly sliced
  • 1 medium shallot thinly sliced and separated into rings
  • 24 pitted kalamata olives halved (or pitted Greek olive mix)
  • 1 tablespoon capers rinsed and drained
  • 2 teaspoons dried oregano
  • 6 ounces feta cheese finely diced or crumbled


  • In the bottom of a large salad bowl, whisk together vinegar, oregano, salt and pepper. Continue whisking while you add olive oil in a slow steady stream; whisk until emulsified. Add more salt and pepper to taste. 
  • Add quinoa, and next 8 ingredients (tomatoes through feta) to bowl; gently toss to coat and combine. Serve.



  1. Note that preparation time does not include cooking quinoa or allowing it to cool. Always rinse quinoa until the water runs clear before cooking.
  2. This salad travels well and holds up for a few days in the refrigerator - perfect for weekday desk lunches!
  3. The dressing for this salad is essentially a half recipe of Greek Salad Dressing, a staple in our house!


Calories: 297kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 621mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 23.9mg | Calcium: 182mg | Iron: 2.2mg