Greek Grain Salad
Bright, fresh, and bursting with Mediterranean flavors, this Greek Grain Salad is a wholesome twist on the classic Greek salad, perfect for a light yet satisfying meal. Featuring nutrient-packed quinoa or your favorite hearty grain, it’s paired with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and creamy feta cheese. Tossed in a tangy homemade dressing of olive oil, lemon juice, and red wine vinegar, and seasoned with aromatic dried oregano, this salad delivers bold flavors in every bite. Ready in just 35 minutes and loaded with fresh herbs like parsley, this versatile dish can be served chilled or at room temperature, making it ideal for meal prepping, potlucks, or summer picnics. Sophisticated yet simple, this Greek Grain Salad is both a crowd-pleaser and a nod to healthy, vibrant eating.
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Recipe Information
Ingredients
- 1 cup quinoa (or other grains like farro, bulgur, or barley)
- 2 cups water or vegetable broth
- 1 medium cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 0.75 cup crumbled feta cheese
- 0.25 cup red onion, finely chopped
- 0.5 cup parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa (or chosen grain) thoroughly under cold water using a fine mesh strainer.
Bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed.
Once cooked, remove the quinoa from the heat, fluff it with a fork, and let it cool completely.
While the quinoa is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, slice the kalamata olives, finely chop the red onion, and chop the parsley.
In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, olives, feta cheese, red onion, and parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice as desired.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with additional parsley or feta cheese if desired.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
