This healthy salad combines perfectly-roasted cherry tomatoes with quinoa, olives, feta, and a variety of vegetables for a colorful, bountiful Mediterranean-inspired weeknight salad or dinner-party side dish.
It’s perfect for serving alongside proteins like chicken, fish, or steaks.
1 medium cucumber, cut in half lengthwise then chopped
½ small red onion, finely chopped
½ cup kalamata olives, pits removed and halved
½ cup feta, cut into small cubes
½ cup parsley, chopped, plus more for garnish
2 tbsp juice
1 tsp Dijon mustard
1 tsp dried oregano
Preheat the oven to 350 F.
Place tomatoes on a parchment-lined baking sheet. Toss with 3 tbsp olive oil and garlic. Season with salt and pepper. Roast tomatoes in oven until slightly shrunken, 20 to 25 minutes. Set aside to cool slightly, about 10 minutes
Gently toss quinoa with roasted tomatoes, peppers, cucumber, onion, olives, feta and parsley in a large bowl.
For the dressing, whisk lemon juice, mustard, and oregano in a small bowl. Slowly stream in remaining ½ cup olive oil while continuing to whisk. Season with salt and pepper. Drizzle dressing over salad then gently toss to combine.
Transfer to a large serving bowl. Garnish with more parsley, if desired.
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