Mediterranean Quinoa Cucumber Salad

I threw this together on a Tuesday night after realizing my fridge was a chaotic mix of half-used vegetables and leftover quinoa. What started as a clean-out-the-crisper moment turned into something I now make on purpose. The cucumber was so cold and crisp it practically snapped, and that first bite with the salty feta and bright lemon made me forget I was eating leftovers at all.

I brought this to a potluck once, worried it looked too simple next to all the casseroles and dips. By the end of the night, my bowl was empty and three people had texted me for the recipe. One friend said it reminded her of a trip to Greece, which felt like the best compliment I could get for something I made in under an hour.

Ingredients

• Quinoa: Rinse it well or it can taste bitter and soapy, a mistake I only made once before learning my lesson.
• Cucumber: I use the big ones and peel them if the skin feels waxy, but Persian cucumbers are even better if you can find them.
• Cherry tomatoes: Halving them releases their juice into the salad, which becomes part of the dressing in the best way.
• Red onion: Soak the diced pieces in cold water for a few minutes if you want them milder and less sharp.
• Kalamata olives: The briny, meaty kind that come in jars, not cans, make all the difference here.
• Fresh parsley and mint: Mint is optional but it adds this unexpected cool sweetness I didnt know I needed until I tried it.
• Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff is drier and doesnt melt into the salad the same way.
• Olive oil: Use the good stuff, you can actually taste it in every bite.
• Lemon juice: Fresh is essential, bottled lemon juice tastes flat and tired next to the real thing.
• Garlic: One clove is perfect, two makes it punchy, three is for garlic lovers only.
• Dried oregano: It smells like summer and ties everything together without trying too hard.

Instructions

Cook the quinoa:

Rinse it under cold water until the water runs clear, then simmer it covered until it absorbs all the liquid and gets fluffy. Let it cool completely or it will wilt the vegetables and turn everything soggy.

Prep the vegetables:

Dice the cucumber, halve the tomatoes, chop the onion small, and slice the olives. Toss everything into a big bowl with the parsley and mint, and it already starts looking like a real salad.

Make the dressing:

Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper together until it thickens slightly. Taste it on a piece of cucumber to make sure the balance feels right.

Combine everything:

Pour the dressing over the quinoa and vegetables, toss it gently so nothing gets crushed. Add the feta last and fold it in carefully so it stays in chunks instead of crumbling into dust.

Let it rest:

You can eat it right away, but letting it sit in the fridge for 30 minutes lets the flavors soak into the quinoa. It gets even better the next day.

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One summer evening I packed this into a container and ate it on my back steps while the sun went down. The mint made everything taste cooler, the lemon woke me up after a long day, and I realized I had accidentally made something I actually looked forward to eating. It stopped being just a salad and became the thing I made when I wanted to feel like I had my life together, even if just for dinner.

How to Store and Serve

This salad keeps in the fridge for up to three days, and honestly it tastes better on day two when everything has mingled. I store it in a glass container with a tight lid, and sometimes I add a little extra lemon juice and olive oil before serving if it looks dry. It is perfect cold straight from the fridge, and I have eaten it for breakfast more times than I will admit.

Ways to Make It Your Own

I have added diced bell peppers for crunch, avocado for creaminess, and even chickpeas when I wanted more protein. A friend of mine makes it vegan by skipping the feta and adding sunflower seeds for salt and texture. You can also throw in roasted red peppers or artichoke hearts if you have them sitting around, this salad does not judge.

What to Serve It With

I have served this next to grilled chicken, baked salmon, and even just a pile of pita bread with hummus. It works as a side dish or a main, depending on how hungry you are and what else is on the table. On lazy nights, I eat it alone with a fork and call it dinner.

• Pair it with grilled lemon herb chicken for a full Mediterranean spread.
• Serve it alongside falafel and tahini sauce for a vegetarian feast.
• Pack it in a jar with the dressing on the bottom for an easy work lunch.

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This salad has become my go-to when I want something that feels light but still fills me up, something colorful that does not require much thought. I hope it becomes that for you too.

Recipe Q&A

→ How do I cook quinoa properly for this salad?

Rinse quinoa under cold water, then simmer it in water for about 12-15 minutes until tender and water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork and cool before mixing.

→ Can I prepare this salad in advance?

Yes, refrigerate the salad for at least 30 minutes to let the flavors meld. It keeps well for up to 3 days when stored properly.

→ What can I substitute for feta cheese?

For a dairy-free option, use plant-based cheese alternatives or simply omit the feta for a lighter version.

→ Are there any suggested additions for extra flavor?

Try adding diced bell peppers or avocado for additional color and a creamy texture that complements the existing ingredients.

→ What herbs are best to use in this salad?

Fresh parsley and mint work beautifully, adding freshness and depth of flavor without overwhelming the other ingredients.