Mediterranean Grilled Feta Quinoa Salad

I would honestly give this Mediterranean Grilled Feta Quinoa Salad five stars for its flavor, how healthy it is, and how easy it is to make in just 40 minutes. It’s loaded with fresh veggies, hearty grains, and creamy grilled feta, all tossed in a tangy lemon dressing. It works perfectly as a side for a backyard barbecue or stands on its own as a full meal.

I first made this salad on a Sunday afternoon when I was trying to use up leftovers from the fridge. I had some cooked quinoa, a lonely red onion, a few cucumbers, and half a block of feta just sitting there. Since my husband was already grilling vegetables and some chicken skewers, I decided to grill the feta out of curiosity. Then I tossed everything together, and it became something I just knew I had to share. It’s easy to make, full of color, and honestly, my kind of meal when I want something wholesome but still delicious.

This Mediterranean grilled feta quinoa salad is definitely the one I keep coming back to, especially during the warmer months when all I want is something light, satisfying, and fresh. It’s full of flavor, packed with vegetables, and has just the right balance of textures from the creamy feta and crunchy veggies. Plus, I can prep most of it ahead, which makes things way easier when the day gets busy.

Why you will love this recipe 

• It’s full of fresh flavor: This isn’t one of those overcomplicated salads with too many steps. I grill the feta, chop up some crunchy veggies like cucumber and grilled bell pepper, and toss it all with quinoa and a zesty lemon herb dressing that I could honestly eat by the spoon.
• Perfect for busy days: When I’ve got errands, school drop-offs, and no time for cooking, I can throw this together with leftover quinoa and whatever veggies are in the fridge. It’s packed with fiber, protein, and fresh herbs, so I know I’m feeding myself something good.
• It actually tastes amazing cold: Some meals just don’t hold up after sitting in the fridge, but this one gets even better. I love making it ahead, letting those lemon and garlic flavors soak into the quinoa, then topping it with grilled feta and crunchy lettuce right before serving.
• You can serve it just about anywhere: Whether we’re eating lunch in the backyard or packing it up for a picnic, this dish works. It’s colorful, satisfying, and everyone in my house eats it without complaint.

What you will need

For the salad:

• Grilled feta cheese: I grill a block of feta until it’s lightly charred and creamy inside.
• Chopped lettuce: I use crisp lettuce as the base to add freshness and crunch.
• Chickpeas: I rinse and drain canned chickpeas for a hearty plant-based protein.
• Crunchy vegetables: I chop up onion, grilled bell pepper, cucumber, and carrot to give the salad plenty of texture.
• Juicy tomatoes: I slice grape or cherry tomatoes in half for a little sweetness and color.
• Cooked quinoa: I use chilled quinoa I had in the fridge for a filling meal.

Salad dressing ingredients:

• Briny flavor boosters: I add capers and anchovies for a salty and savory depth.
• Fresh herbs: I mix in chopped parsley, cilantro, and oregano for an herby finish.
• Lemon and vinegar: I use lemon juice and red wine vinegar to give the dressing a tangy bite.
• Aromatics: I mince garlic finely so it blends right in and adds that punch of flavor.
• Oil and seasoning: I whisk everything together with good olive oil and a pinch of salt.

How to make

Grill: I grill the pepper over an open flame or under the broiler, turning it with metal tongs until the skin is charred. Then, I let it sit for about 10 minutes before removing the core and seeds and chopping it into pieces. Then, brush olive oil onto the block of feta cheese and grill until slightly charred. 

Make the salad dressing: I stir all the dressing ingredients together in a mixing bowl, then pop it in the fridge to chill while I prep the rest of the salad.

Toss the salad: I add the chickpeas, onions, carrots, tomatoes, cucumbers, pepper, and quinoa to a large bowl and give it a good toss. Then I pour in the dressing and toss it again until everything is coated.

Garnish and serve: I lay the lettuce leaves on a plate and spoon the salad right on top. Then I chop the grilled feta and scatter it over everything, finishing with a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of oregano.

Expert tip

My feta grilling trick

One of the key things to consider when making this Mediterranean Grilled Feta Quinoa Salad is how you grill the feta. You want just enough heat to get those golden edges without melting it into a mess. I keep a close eye on it and use a grill pan or the broiler, brushing it with a little olive oil so it doesn’t stick. That quick char adds a smoky flavor that really elevates the salad.

More tips to consider:

• I always chill the quinoa before mixing it in. It keeps the veggies crisp and helps the dressing coat everything evenly.
• I try to dice the vegetables and feta into bite-sized pieces so every spoonful gets a little of everything.
• Once it’s all tossed, I like to let it chill for at least 30 minutes. The flavors blend together better and it tastes even fresher.
• This dressing works great on greens or grilled veggies. I usually make a little extra to keep in the fridge for later in the week.
• Feta grilling only works with the solid kind. I look for firm feta in brine so it holds up on the grill or under the broiler.
• You can use a Persian cucumber instead of English. They both have thin skin, very few seeds and taste delicious. Persian cucumbers may have a few seeds but not enough to matter. 

Recipe variations:

• Add more fresh veggies: I like to toss in extra vegetables when I have them around like Kalamata olives, sun-dried tomatoes, green onion, zucchini, squash, celery, roasted red peppers, or even eggplant.
• Mix up the herbs: If I’ve got basil, thyme, dill, or rosemary in the garden, I’ll throw a bit in for more fresh flavor. A little cracked black pepper also goes a long way.
• Try a different cheese: If I don’t have feta, I’ll sometimes crumble in goat cheese instead. It’s a little tangier and still creamy.
• Boost the protein: To make it even more filling, I’ll add toasted pine nuts, tempeh, hard-boiled eggs, or even some tofu or extra chickpeas.
• Go extra lemony: I love adding a bit of lemon zest or a tiny splash of lemon extract to brighten up the dressing even more.
• Add Dijon for zip: When I want a little more tang, I’ll whisk in a spoonful of Dijon mustard to the dressing.

Serving suggestions

This salad always makes an appearance when we’re having people over. Last summer, I brought it to a backyard barbecue at my friend’s place, and it was gone before the burgers even came off the grill. I served it with my grilled pork skewers and a big bowl of chipotle beef stew for the kids who wanted something warm.

I’ve also made this Mediterranean grilled feta quinoa salad for birthday dinners when I don’t want to spend the whole day in the kitchen. It’s great next to my grilled pineapple chicken, especially when I’m grilling for a crowd. And for dessert, I always like serving this dream extreme Oreo cheesecake that both the kids and adults are obsessed with. I mean, it looks so stunning that I’m drooling just writing about it. Ha!

How to store leftovers

• Store: I keep any leftover Mediterranean salad in an airtight container or a big zip-top bag in the fridge. It stays fresh for a few days and makes an easy lunch.
• Freeze: I don’t recommend freezing this one. The quinoa and veggies get soft and lose their texture once thawed.

Frequently asked questions

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