Mediterranean Cucumber Tomato Salad with Quinoa
This Mediterranean cucumber tomato salad with quinoa will quickly become a staple in your kitchen. It’s perfect to enjoy on its own, or as a side. Its made with simple, garden-fresh ingredients that get even better as the flavors marinate.This recipe emphasizes vegetables, herbs and flavors often emphasized in Mediterranean cooking – one of the healthiest ways to eat in world!
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for quinoa)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Cuisine: Mediterranean
Ingredients
Scale
For the salad:
- 1 pint red, yellow or mixed cherry or grape tomatoes, sliced in half
- 1/2 large English cucumber diced or 2 Persian cucumbers, sliced
- 1 sweet bell pepper cut into 1 inch pieces
- 1 cup pitted kalamata olives
- 1 cup white quinoa, cooled
- 1/4 cup diced red onion
- 1/4 cup basil leaves, torn or sliced into ribbons
- Optional: 1/3 cup sheep/goat’s milk feta or non-diary “mozzarella”
For the dressing:
- 2 garlic cloves, grated
- 1/3 cup lemon juice (about 2 large lemons juiced)
- 1/2 teaspoon of dried or fresh oregano
- 1/4 teaspoon fine sea salt
- 2 teaspoons high quality, extra virgin olive oil
Instructions
- Cook the quinoa based on the package directions, allow to cool
- Whisk together the garlic, fresh lemon juice, oregano and salt into a small bowl or mason jar. Allow for garlic to mellow for at least 10 minutes (dressing can be made ahead/the day before).
- Toss together the tomatoes, cucumbers, peppers, olives and onions and quinoa.
- Pour 1/2 the dressing on the salad. Adjust based on preference.
- Add the olive oil and gently fold in the feta (if using) and basil.