Tomato Cucumber Feta Quinoa Salad offers the crunch of cucumbers, fresh tomatoes and creamy feta mixed with filling quinoa and topped with a light lemony dressing. This salad recipe is a great addition to your summer meals, BBQ or picnics.
When I plant my garden I always go a little overboard with tomatoes.
I plant at least 10-12 tomato plants and by the time summer is over we are eating tomatoes in almost every meal.
This year when Will started helping me plant my garden the first thing he mentioned was how he loved eating the cherry tomatoes last year.
If you have an abundance of fresh vegetables this time of year this Tomato Cucumber Feta Quinoa Salad is one to make. I love this easy salad and make it a lot for meal prep for the week ahead.
Fresh vegetables are mixed with quinoa, feta cheese, fresh herbs and a light dressing. This quinoa cucumber tomato salad is also very versatile and can be modified to what you have in your pantry.
I have salads on repeat in the summer months including this Persian Tomato Cucumber Salad, Easy Lebanese Salad and this Summer Orzo Pasta Salad.
If you like quinoa salads try this Jennifer Aniston Salad, Greek Quinoa Salad or this Mediterranean Quinoa Salad.
Recipe Ingredients You’ll Need
Please see the recipe card below for exact ingredient amounts and instructions.
- Fresh Vegetables: This salad uses fresh tomatoes, cucumbers and green onions.
- Quinoa: The quinoa is a nice grain to use in this salad and is a gluten-free option. You can also use bulgur wheat, farro, wheat berries or any grain you like.
- Fresh Herbs: I used fresh parsley in this salad but any fresh herbs will take this to the next level.
- Dressing: The salad dressing on this salad is a light dressing using lemon juice and olive oil. If you have a favorite pre-made dressing feel free to use that.
Ways to Modify this Quinoa Tomato Cucumber Salad
- Cheese: I love using feta cheese but you can swap in goat cheese.
- Dressing: For the dressing try adding red wine vinegar and a touch of honey.
- Vegetables: Other veggies that work nicely in this salad are bell peppers, radish or carrot.
- Herbs: You can mix up the herbs and use cilantro, dill or mint.
- Other Ingredients: Some other great additions are olives, artichokes, roasted red pepper, sun-dried tomatoes or pickled red onions.
How to Make Tomato Cucumber Feta Quinoa Salad
Step 1: Cook Quinoa: Cook quinoa according to directions. Set aside to cool.
Step 2: Mix Salad Ingredients: In a large bowl combine the feta cheese, cucumber, fresh parsley, green onions and cherry tomatoes.
Step 3: Add Dressing to the Salad: Add the extra-virgin olive oil and lemon juice mixing to coat the salad.
Step 4: Add Quinoa and Mix: Add the quinoa and mix to combine. Add salt and pepper to taste. Garnish with parsley and serve or cover and refrigerate.
Storage Tips
Store this salad in an airtight container for up to 4 days. You can add more dressing once you are ready to serve because it will often soak up all of the dressing.
Recipe FAQ
I suggest serving it cold or room temperature. Make sure to let the quinoa cool completely before mixing it with the vegetables to prevent wilting and sogginess.
Yes you can! Try bulgur, couscous, farro, or even orzo make good substitutes if you don’t have quinoa on hand.
Yes! Protein goes great in this salad. I like grilled chicken or steak, shrimp or add in beans like chickpeas.
More Quinoa Recipes
Vegetarian
Tropical Kale Quinoa Salad
Mediterranean
Mediterranean Quinoa Salad
Vegetarian
Avocado Kale Quinoa Salad
Mediterranean
Greek Quinoa Salad
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Tomato Cucumber and Feta Quinoa Salad
Ingredients
- 1/2 cup quinoa
- 1/4 cup feta, crumbled
- 1/2 cucumber, chopped
- 1/4 cup fresh parsley, chopped
- 2 green onions, green and white parts chopped
- 1/2 pint of cherry tomatoes, sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Cook quinoa according to directions. Set aside to cool.
- In a large mixing bowl combine the feta cheese, cucumber, fresh parsley, green onions and cherry tomatoes.
- Add the olive oil and lemon juice mixing to coat the salad.
- Add the quinoa and mix to combine. Add salt and pepper to taste.
- Garnish with parsley and serve or cover and refrigerate.
Notes
- If I make this and have leftovers I will often adjust the taste the next time I eat it. The lemon and olive oil really soak into the quinoa so to bring the flavor back out try adding a bit of each until you are at your desired flavor.
- This salad goes great over greens as well: try arugula or romaine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many servings does this make?
I can feed my family of 5 and depending on how much they eat have a little leftover. Hope you enjoy!
Made this salad, Absolutely Wonderful, especially on a bed of rocket (Arugula
I am so glad! Love the idea of serving it on arugula!
Julia:
Whew! just in time. I finished the zuke/quinoa salad and need another one! I’ll make this tomorrow. Salads are the main course for summer lunch and dinner!
Ha..I have you stocked up on salad recipes! I just make so many in the summer and I figure I might as well share the ones I make for salad lovers like you!
It’s like a Greek salad with substance! YES! I love Greek salad, but I can’t eat a meal of just veggies and a little cheese….or I get hangry. (hungry and angry!) Love this! Pinning!
Ohhh … this looks so fresh and delicious! I can’t wait to make this! I love hearty salads! And sometimes it’s nice to have a salad that isn’t all lettuce! 🙂 The lemony dressing sounds great with the veggies and quinoa!
My oldest especially LOVES tomatoes! Not always in the salad – but sometimes on the side! And those little cherry ones are especially tasty!
Thanks! I love hearty salads too! I think quinoa adds some great texture and helps me feel full when eating salads which I like!
We always plant too many tomatoes in our garden too – but I’m soooo glad! Nothing compares to fresh out of the garden! This look delicious!
I agree Martha!! No complaints here.