Tomato Cucumber Feta Quinoa Salad with Lemon Vinaigrette

This salad is perfect when vegetables are at their peak. I make it often for weekly meal prep because it keeps well and is easy to customize. Fresh cucumbers and cherry tomatoes are tossed with cooked quinoa, crumbled feta and chopped herbs, then dressed simply with lemon juice and olive oil. Use whatever pantry ingredients you have on hand—this recipe adapts well and pairs nicely with grilled meats or seafood.

If you enjoy simple vegetable salads, try variations that swap herbs or grains to keep things interesting.

Recipe Ingredients You’ll Need

Please refer to the recipe card below for exact measurements and full instructions.

• Fresh vegetables: cucumbers, cherry tomatoes and green onions provide crunch and brightness.
• Quinoa: a filling, gluten-free base. You can substitute bulgur, farro or orzo if preferred.
• Fresh herbs: parsley is used here, though cilantro, dill or mint work well too.
• Dressing: a simple mix of lemon juice and olive oil keeps the salad light; add red wine vinegar or honey if you like a tangier or slightly sweet dressing.

Ways to Modify this Quinoa Tomato Cucumber Salad

• Cheese: swap feta for goat cheese for a milder tang.
• Dressing: add red wine vinegar and a touch of honey for a different flavor profile.
• Vegetables: mix in zucchini, carrots, radish or roasted red peppers for more color and texture.
• Greens: serve over arugula, spinach or kale to make it heartier.
• Herbs: try cilantro, dill or mint instead of parsley.
• Extras: olives, artichokes, sun-dried tomatoes or quick-pickled onions are delicious additions.

How to Make Tomato Cucumber Feta Quinoa Salad

Step 1: Cook quinoa. Prepare quinoa according to package directions, then set aside and let it cool completely to avoid wilting the vegetables.

Step 2: Combine salad ingredients. In a large bowl, mix crumbled feta, chopped cucumber, halved cherry tomatoes, chopped parsley and sliced green onions.

Step 3: Dress the salad. Drizzle olive oil and freshly squeezed lemon juice over the vegetables and toss to coat evenly.

Step 4: Add quinoa and season. Fold in the cooled quinoa, season with salt and pepper to taste, garnish with a bit more parsley and serve chilled or at room temperature. Refrigerate leftovers in an airtight container.

What to Serve with this Tomato Quinoa Salad

• Chicken: pairs nicely with Mediterranean chicken, grilled thighs or chicken souvlaki.
• Beef: complements grilled flank steak, beef kabobs or kafta meatballs.
• Seafood: a light match for baked or pan-fried fish, or Mediterranean-style cod.

Storage Tips

Keep the salad in an airtight container in the refrigerator for up to four days. The quinoa absorbs dressing over time; refresh the flavors with a splash more olive oil or lemon juice before serving if needed.