Earlier this week we did a Disney for Dinner-Hercules night where we dined on some chicken souvlaki and I made a quick greek quinoa salad. I went into it with no plan but it ended up being delicious and we have made it again since. I thought with the hot summer days coming, this would be a nice cold salad recipe to share for BBQ season. It also holds up nice in the fridge so you can make a lot and eat it over a couple of days.
To make this salad you will need:
2-3 cups of cooked quinoa
1 english cucumber chopped
1 pint of cherry tomatoes
Finely chopped red onion (as much as you like, we don’t use much)
Crumbed feta cheese
Sliced kalamata olives
1/4 cup of olive oil
Juice of 1 lemon
Clubhouse Greek Seasoning
I threw this together quickly and I didn’t expect it to be as good as it was so I don’t have actual measurements. Luckily, it is easy to make adjustments as you go.
In a bowl combine all the salad ingredients and mix gently not to break up the veggies too much. Mix until everything is nicely combined.
In a smaller bowl whisk together the oil, lemon juice and seasoning mix (I used about a tablespoon) until everything is combined well. Drizzle over your salad. Gently mix everything together so the dressing is distributed evenly and leave it in the fridge covered for about 20 to 30 minutes.
Serve and enjoy!
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