Tomato Cucumber Feta Quinoa Salad offers the crunch of cucumbers, fresh tomatoes and creamy feta mixed with healthy, filling quinoa and topped with a light lemony dressing. This healthy salad recipe is a great addition to your summer meals, BBQ or picnics.
TOMATO CUCUMBER FETA QUINOA SALAD
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. We ate them like candy!
If you have an abundance of fresh vegetables this time of year this salad is one to make. I love the crunch fresh vegetables paired with the creamy feta cheese and the quinoa. I have salads on repeat in the summer months including this Persian Tomato Cucumber Salad and this Couscous Summer Salad.
I think tomatoes make everything better, especially salads. Today’s recipe for Cucumber Tomato Feta Quinoa Salad is another one of my go-to salad recipes that I make in the summer, especially when my tomatoes are plentiful.
If you haven’t noticed I have been on a grain kick lately and really like adding them into salads. Recently I have made this Zucchini Chickpea Quinoa and Vegetable Bulgar Salad with Mint Yogurt Dressing salad–both are great choices.
I love adding quinoa to salads to add texture and keep me feeling full. I find quinoa to be a bit bland on its own and really like to find ways to incorporate it into our meals which usually leads me to salads. When I make this salad I like to add it to a bed of romaine or arugula or stuff it in a pita with a few scoops of hummus.
WHAT INGREDIENTS ARE IN THIS SALAD?
FRESH VEGETABLES: This salad uses fresh tomatoes, cucumbers and green onions. Feel free to use any fresh vegetables you have on hand.
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. I think dill would also be nice and fresh mint.
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.
- 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
- 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.
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.