Ingredients
Scale
- 1 cup cherry tomatoes cut in half
- 2 small Persian cucumbers, cubed
- 6 ounces Feta cheese, crumbled
- 1 red bell pepper, diced
- ¼ cup red onion, diced
- 1 cup pitted kalamata black olives
- ½ cup Italian parsley, chopped
- 1 cup quinoa, cooked according to package
- Dressing:
- ¼ cup olive oil
- 1 small spring fresh oregano
- 1 clove garlic, grated
- 2 lemons, juiced
- Salt to taste
Instructions
- In a small bowl or mason jar, add dressing ingredients and whisk or shake – set a side.
- In a large bowl, toss the chopped salad ingredients together, add the quinoa, pour dressing on top, and mix. Salad is best if it sits out at room temperature for 30 minutes prior to serving.
Notes
The equipment section above contains affiliate links to products I use and love!
