Mediterranean Quinoa Salad Cucumber

I threw this together on a sweltering August afternoon when turning on the oven felt like a punishment. The quinoa cooled on the counter while I chopped vegetables with the windows open, and the smell of lemon and oregano made the whole kitchen feel like a seaside tavern. It became my go-to whenever I needed something that tasted like effort but required almost none.

I brought this to a potluck once and watched someone go back for thirds. She asked if I used a special grain, and I had to laugh because it was just quinoa, rinsed properly and left alone to cool. Sometimes the magic is in not overthinking it.

Ingredients

• Quinoa: Rinse it well or it tastes bitter and soapy, a mistake I made exactly once and never forgot.
• Cucumber: The crunch here is non-negotiable, so use a firm one and dice it small enough to get in every forkful.
• Cherry tomatoes: Halve them so their juice mixes into the dressing and sweetens everything just slightly.
• Red onion: Dice it fine and if it feels too sharp, soak the pieces in cold water for five minutes before adding.
• Kalamata olives: Their brine adds a salty depth that makes the whole salad come alive.
• Fresh parsley and mint: Mint is optional but it makes the dish feel lighter and almost perfumed in the best way.
• Feta cheese: Crumble it yourself from a block, the pre-crumbled kind never has the same creamy bite.
• Extra-virgin olive oil: Use the good stuff here, you will taste it.
• Lemon juice: Fresh only, bottled lemon juice tastes like regret.
• Garlic: One clove is enough, more and it overpowers the brightness.
• Dried oregano: It brings that warm Mediterranean backbone without needing fresh herbs.

Instructions

Cook the quinoa:

Rinse it under cold water until the water runs clear, then simmer it covered until tender and the little spirals appear. Let it sit off the heat for five minutes, then fluff it with a fork and spread it on a plate to cool faster.

Prep the vegetables:

Dice the cucumber, halve the tomatoes, chop the onion, slice the olives, and tear the herbs with your hands if you want them to release more flavor.

Make the dressing:

Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until it thickens slightly. Taste it and adjust, it should be bright and bold.

Combine everything:

Toss the cooled quinoa with the vegetables and herbs in a large bowl, pour the dressing over, and mix gently so nothing gets bruised.

Add the feta:

Fold in the crumbled feta last so it stays in chunks and does not dissolve into mush.

Let it rest:

If you have time, refrigerate it for thirty minutes so the flavors marry and the quinoa soaks up some of the dressing.

Pin it

One Sunday I made this for myself and ate it straight from the bowl on the back porch, barefoot and unbothered. It was not fancy or photographed, just good food on a quiet afternoon, and I remember thinking that sometimes cooking for one person is the most honest kind of care.

Make It Your Own

I have added diced bell peppers for sweetness, avocado for richness, and once I stirred in leftover grilled chicken when I needed it to be a full meal. You can swap the feta for a plant-based cheese or leave it out entirely and add more olives and a drizzle of tahini instead.

Storing and Serving

This salad keeps in the fridge for up to three days and actually improves as it sits because the quinoa drinks up the dressing. Serve it cold or at room temperature alongside grilled fish, roasted lamb, or just a thick slice of crusty bread.

What to Watch For

If you are making this ahead, keep the feta separate and add it just before serving so it stays creamy and does not get watery. The herbs can darken overnight, so if that bothers you, stir in half before chilling and the other half right before you eat.

• Taste the quinoa as it cooks, it should be tender but still have a slight bite.
• Do not overdress the salad, you can always add more but you cannot take it back.
• If serving a crowd, double the recipe and use a huge bowl, it goes faster than you think.

Pin it

This salad does not need much from you, just a little attention and a willingness to let it be what it is, bright, simple, and satisfying. Make it once and it will become the thing you reach for when you want to feel fed without feeling heavy.

Recipe FAQs

→ How do I cook quinoa to keep it fluffy?

Rinse quinoa well and simmer with water until tender, about 12–15 minutes. Let it sit covered for 5 minutes, then fluff with a fork.

→ Can I prepare this dish ahead of time?

Yes, refrigerate it for at least 30 minutes to meld flavors. It keeps fresh up to 3 days.

→ What are good substitutions for feta cheese?

To make it vegan, omit feta or use plant-based cheese alternatives for similar texture and tang.

→ How can I add more color and flavor?

Including diced bell peppers or avocado adds vibrant color and complementary flavors.

→ What kitchen tools do I need?

A medium saucepan, large mixing bowl, small bowl or jar for dressing, sharp knife, cutting board, and a fork for fluffing quinoa.