Mediterranean Quinoa Salad Cucumber

I threw this together on a Tuesday when my fridge was half-empty and I needed something that felt like a real meal. The quinoa had been sitting in my pantry for months, and I had a lone cucumber going soft in the crisper. What started as desperation turned into something I now crave at least once a week.

I brought a big bowl of this to a potluck once, mostly because I didnt have time to bake anything. Three people asked for the recipe before I even sat down. One of them told me later she made it every Sunday and ate it all week for lunch, which honestly made me feel like Id done something right.

Ingredients

• Quinoa: Rinse it well or itll taste bitter and soapy, I learned that the hard way the first time I tried cooking it.
• Cucumber: I like the crunch it adds when diced small, and it stays crisp even after a day in the fridge.
• Cherry tomatoes: Halve them so they release a little juice into the salad and make everything taste sweeter.
• Red onion: Dice it fine and rinse it under cold water if you want less bite, though I usually skip that step.
• Kalamata olives: Their briny punch is what makes this feel Mediterranean and not just another grain bowl.
• Fresh parsley: It brightens everything up and adds a peppery freshness that dried herbs cant touch.
• Fresh mint: Optional, but it makes the whole thing smell like summer even in January.
• Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff is drier and doesnt melt into the salad the same way.
• Extra-virgin olive oil: Use the good stuff here, you can taste it in every bite.
• Lemon juice: Freshly squeezed is non-negotiable, bottled lemon juice tastes flat and almost metallic.
• Garlic: One clove is enough to add warmth without overpowering the lemon.
• Dried oregano: It ties the whole thing together and makes it taste like youve been to Greece even if you havent.

Instructions

Cook the quinoa:

Rinse it under cold water until the water runs clear, then simmer it covered for about 12 minutes. Let it sit off the heat for 5 minutes, then fluff it with a fork and let it cool completely so it doesnt wilt the vegetables.

Prep the vegetables:

Dice the cucumber, halve the tomatoes, and chop the onion while the quinoa cools. Toss everything into a big bowl with the olives and herbs.

Make the dressing:

Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until it looks creamy. I like to shake it in a jar with a lid because it emulsifies better and I dont have to wash a whisk.

Toss and finish:

Pour the dressing over the salad and mix gently, then fold in the feta last so it doesnt crumble into dust. Taste it and add more salt or lemon if it needs it.

Save

I ate this on my back porch one evening in late spring, and the mint smell mixed with the cool air made me feel like I was doing something right for myself. Its funny how a simple bowl of food can feel like self-care when you actually take the time to enjoy it.

How to Store It

Keep it in an airtight container in the fridge for up to three days. The quinoa soaks up the dressing over time, so you might want to add a squeeze of lemon and a drizzle of olive oil before serving leftovers. I actually prefer it on day two when everything has had time to marry together.

Ways to Change It Up

Ive added diced bell peppers, avocado, chickpeas, and even leftover grilled chicken when I needed more protein. Sometimes I swap the feta for goat cheese or leave it out entirely and add more olives. It handles improvisation really well, which is rare for a salad.

Serving Suggestions

This works as a side with grilled fish or lamb, but I usually eat it as the main event with some warm pita on the side. It also travels well to picnics or work lunches because it doesnt get soggy or sad looking.

• Serve it with grilled chicken or shrimp if you want to make it heartier.
• Pack it in a jar with the dressing on the bottom and shake it up before eating.
• Pair it with hummus and pita chips for a full Mediterranean spread.

Save

This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it does the same for you.

Recipe FAQs

→ How do I cook quinoa perfectly for this dish?

Rinse quinoa thoroughly and simmer it in water for 12–15 minutes until tender and water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.

→ Can I prepare this salad ahead of time?

Yes, you can refrigerate the salad for up to 3 days. Allow at least 30 minutes for the flavors to meld before serving.

→ How should I store leftovers to maintain freshness?

Store in an airtight container in the refrigerator. Avoid adding dressing until just before serving to keep vegetables crisp.

→ What can I substitute for feta cheese?

For a dairy-free option, use a plant-based cheese alternative or omit it entirely for a vegan-friendly variation.

→ Are there recommended additions to enhance the salad?

Diced bell peppers or avocado add extra color and flavor, and this dish pairs well with grilled chicken or fish.