Quinoa Tomato Cucumber Feta Salad {with Italian Dressing}

Quinoa Tomato Cucumber Salad

Summer salads are most definitely my jam! This Quinoa Tomato Cucumber Salad might be one of my favorite recipes, and I don't know why I haven't posted it before now. I make this on repeat through the summer and can't get enough of it. Not only is it amazingly delicious, it is incredibly straightforward to make.

Served cold, it is perfect for a cookout and actually tastes best when made ahead, allowing the flavors to blend. Add chicken, steak, pork, or burgers for a one-dish dinner, or meal prep it for easy lunches throughout the week!

Ingredients:

Quinoa: A nutrient-dense, naturally gluten-free seed used like a grain. It's full of protein, fiber, and minerals. Tip: Soak for a few hours before cooking to make it easier on your system.

Tomato: The summer superstar! Full of Vitamin A, Vitamin C, potassium, and lycopene.

Cucumber: Hydrating and nutrient-rich, including a good dose of Vitamin K.

Feta: I prefer sheep or goat milk feta because it is creamier and tangier, but cow's milk works if you prefer a milder, drier cheese.

Italian Dressing: A blend of olive oil (healthy monounsaturated fats), apple cider vinegar (great for gut health), and spices.

Quinoa Salad with Cucumber Tomato and Feta

• 4 cups of cooked Quinoa (2 cups uncooked)
• 1 cup chopped Tomato
• 1 cup chopped Cucumber
• ½ cup Feta Cheese (optional)
• ¾ cup Italian Dressing (reserve the remaining ¾ cup)

Cook Quinoa according to the package. In a mixing bowl, add 4 cups of cooked Quinoa, 1 cup of chopped Tomato, 1 cup of chopped Cucumber, and ½ cup of Feta.

Italian Dressing: Make the dressing in a measuring, mixing, or mason jar.

• 1 cup Olive Oil
• ½ cup Apple Cider Vinegar
• 1 teaspoon Dried Basil
• 1 teaspoon dried Oregano
• 1 teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• ½ teaspoon Sea Salt
• ½ teaspoon Dijon Mustard

How to make:

Add ¾ cup of dressing to the salad, and reserve the rest (¾ cup) in a sealable container. Stir until everything is evenly mixed and incorporated!

Cover and refrigerate for 3-4 hours before serving to allow flavors to combine.

Store & Serve: Store the Salad in the fridge in a sealed container for 3-4 days. Reserve the remaining dressing in a sealable container. Because quinoa absorbs dressing like a sponge, I like to add an extra splash right before eating for a little extra "zing." It is all about personal preference.

Tips for Success

Versatility: This Italian dressing also makes a great marinade for meats or a base for pasta salads.

Make it a Meal: This salad is a great base for meal prepping. Just double the batch and store it in individual containers for a grab-and-go lunch.

Customizable: Dressing is all about personal preference! I like mine a bit heavier, while my husband likes it lighter.

Looking for more summer favorites? Old Bay Potato Salad, Roasted Pepper and Dill Potato Salad, Deviled Egg Salad, and Gluten Free Dill Pasta Salad

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