Dinner

Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta Recipe

Name: Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 4 scallions (white and green parts); 2 bell peppers (red, yellow, or orange); 1/2 cup pitted Kalamata olives, drained; 1 English cucumber; 1/2 cup crumbled feta cheese; 1 lemon (juice and zest); 1 teaspoon oregano; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup extra virgin olive oil

ByMariam Harutyunyan March 2, 2026March 2, 2026

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Introduction

This Mediterranean Quinoa Salad is a fresh, vibrant dish perfect for warm weather or as a light meal any time. It combines fluffy quinoa with crisp peppers, cool cucumbers, briny olives, and tangy feta for a delightful blend of flavors and textures.

A large white bowl is filled with a colorful quinoa salad that has many layers and textures. The base layer consists of cooked quinoa grains in shades of white, black, and red, giving a textured and grainy look. Mixed within the quinoa are chopped cucumber pieces, showing a green color with a smooth surface, and diced red and yellow bell peppers adding bright red and yellow colors with a slightly glossy texture. There are also slices of dark purple olives scattered throughout. On top, crumbled white feta cheese is sprinkled in small chunks, adding a soft and crumbly texture. Fresh small green herb leaves rest on the salad as a garnish. A wooden spoon with a smooth finish is visible on one side of the bowl. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa
1 lemon

1 teaspoon oregano
3/4 teaspoon kosher salt

1/4 teaspoon black pepper
1/4 cup extra virgin olive oil

4 scallions (white and green parts)
2 bell peppers (red, yellow, or orange)
1/2 cup pitted Kalamata olives (drained)

1 English cucumber
1/2 cup crumbled feta cheese

Instructions

Step 1: Rinse the quinoa thoroughly under cold running water to remove any bitterness. Cook it according to the package instructions until tender, then set aside to cool.

Step 2: While the quinoa cooks, prepare the dressing by adding the juice and zest of the lemon to a serving bowl. Stir in the oregano, kosher salt, and black pepper. Whisk in the extra virgin olive oil and adjust seasoning to taste.
Step 3: Once the quinoa is cooked, transfer it to the bowl with the dressing. Stir well to coat the quinoa, allowing it to absorb the flavors. Let it cool completely before adding vegetables.
Step 4: Chop the vegetables while the quinoa cools. Slice the scallions, dice the bell peppers, roughly chop the Kalamata olives, and slice the English cucumber into thin pieces. Add all the vegetables to the quinoa and gently stir to combine.

Step 5: Finish by sprinkling the crumbled feta cheese over the salad. Optionally, garnish with fresh oregano leaves before serving for an extra burst of flavor.

Tips & Variations

Use fresh oregano or substitute with dried oregano if fresh is unavailable—just reduce the amount slightly as dried herbs are more potent.
For extra protein, add grilled chicken or chickpeas to the salad.

Swap Kalamata olives for green olives if preferred for a milder taste.
Make this salad a day ahead; the flavors deepen beautifully after resting in the fridge overnight.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The quinoa may absorb more dressing over time, so you can stir in a bit of extra olive oil or lemon juice before serving if it seems dry. Serve chilled or at room temperature for best flavor.

How to Serve

The image shows a large round bowl filled with a colorful quinoa salad layered with chopped green cucumber pieces, bright red and yellow bell pepper chunks, dark purple olive slices, and sprinkled white crumbled feta cheese on top. The salad is mixed with small quinoa grains that add texture, and some green herb leaves are scattered across the top. Two wooden spoons rest in the bowl, one on the left side and the other on the right. Around the bowl are two lemon halves at the bottom, a small white bowl with black pepper, a tiny white bowl with a creamy dressing, and a small clear glass with green herbs on a white marbled surface. A yellow and white striped cloth is located in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, couscous, bulgur, or farro can be used as alternatives. Adjust cooking times accordingly and ensure the grain is fully cooled before mixing with the dressing and vegetables.

Is this salad suitable for vegans?

To make the salad vegan, simply omit the feta cheese or replace it with a plant-based alternative. The rest of the ingredients are naturally vegan-friendly.