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This Mediterranean quinoa salad is fresh, bursting with flavor, healthy, and filling. Perfect for light lunches or meal prep!

Mediterranean quinoa salad with tomatoes, feta, and olives in a beige bowl

I have quite a few Mediterranean-inspired recipes on this blog, and I figured it was time for another one with quinoa. The other one is a Mediterranean vegan meal prep recipe.

This Greek quinoa salad is great for making ahead. It’ll take you through summer lunches, potlucks, and picnics. 

ingredients for Mediterranean quinoa salad in a glass mixing bowl

I tested this recipe out on my best friend, and she liked it so much that I sent her home with the leftovers. I love the rich colors in this salad. You’re definitely getting your vitamins when you eat the rainbow! 🙂

Quinoa is rich in iron, and it’s quite filling without being too heavy. The olives and feta make this salad a meal – you won’t go hungry eating this.

If you love quinoa salads, check out my Thai quinoa salad or my ranch chicken quinoa salad.

close-up of healthy Greek quinoa salad in a bowl with a spoon

Recipe notes & tips:

  • You can easily make this easy quinoa salad recipe vegan by omitting the feta.
  • You could add some chickpeas in for more protein in addition to/instead of the feta if you wish.
  • Feel free to add/sub ingredients as needed… this is a very flexible recipe!

Love Mediterranean salads? Try my avocado Greek salad or my Mediterranean chickpea salad.

beige serving bowl with Mediterranean quinoa, olive, and tomato salad

Have you made this Mediterranean quinoa salad recipe? Tag me #saltandlavender on Instagram so I can see your photos!

Questions? Talk to me in the comments below!

This healthy Greek quinoa salad is simple, easy to make, and delicious! The lemony vinaigrette dressing is light and flavorful. You can easily make the salad vegan by taking out the feta cheese.
4.84 from 6 votes

Mediterranean Quinoa Salad

This Mediterranean quinoa salad is fresh, bursting with flavor, healthy, and filling. Perfect for light lunches or meal prep!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 1 cup uncooked quinoa
  • 3 Persian (mini) cucumbers or 1/2 English cucumber, sliced
  • Generous handful little tomatoes halved
  • 1 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • Handful kalamata olives pitted
  • 2 tablespoons red onion chopped
  • 3.5 ounces cubed feta (I used the kind packed in oil + herbs)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano (or more to taste)
  • Salt & pepper to taste


  • Cook quinoa according to package directions. Once cooked, set aside to cool.
  • Meanwhile, prep the rest of the salad ingredients and add them to a large salad bowl.
  • Once quinoa has cooled, add it to the salad bowl.
  • Add the dressing ingredients (oil, lemon, vinegar, oregano) directly into the salad bowl. Taste and adjust as needed to suit your personal tastes (e.g. add a bit more oil or vinegar). I add a fair bit of salt & pepper to this recipe since the quinoa is not cooked with salt and can be quite bland otherwise. 
  • You can chill the salad first or eat right away. Salad will keep in the fridge for a few days. 


  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 295kcal, Carbohydrates: 34g, Protein: 11g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 456mg, Potassium: 449mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1334IU, Vitamin C: 56mg, Calcium: 159mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 4 stars
    I like this very much, and I keep trying vegetarian recipes, but even after adding a pound of tofu in addition to the cheese, I can’t seem to get full on this no matter how much of it I eat. So for me it’s going to be a side salad. It’s definitely delicious and fresh.

  2. I just bought tricolor quinoa, tomatoes, cucumber, and green bell pepper today. This is perfect for my lunches this week.

  3. 5 stars
    This is an absolute favourite in my house. It’s easy and delicious. I sometimes add chickpeas when I’m having it for dinner. It’s also great for lunches.

  4. I would assume that the dressing is made by combining lemon juice/vinegar/oil/oregano; it does not explicitly say in the recipe

    1. Hi! In step 4 I say “add the dressing right into the bowl”. Perhaps that wasn’t too clear and I should have said “add the dressing ingredients right into the bowl”. For this recipe, I simply throw everything into the same bowl and don’t bother mixing the dressing separately into another bowl. I’ll update it. Hope you enjoy the recipe! 🙂

    1. Hi Rachel! I just buy white quinoa. I’m not loyal to any particular brand… I don’t eat it too often, so I just buy whatever looks good or what’s on sale at the store.