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This colorful, nutritious, and down right delicious salad makes an appearance at my house several times a month. It’s great for a snack, light lunch or dinner…or even to take along to a potluck, picnic or backyard summer bbq. It’s fresh, crunchy, has a super simple sweet and tangy dressing and is one of my favorite things to make in the summer.

Look at all those healthy ingredients!

I like to add the feta just before serving so it retains its salty punch.

The Cavender’s All Purpose Greek Seasoning is the key to the super flavorful dressing. I’ve never met a grocery store that didn’t carry it. It really makes the dressing pop.

It will keep well in the fridge for several days.

Hope you get a chance to try it!

Mediterranean Quinoa Salad

Serves: 8 servings Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 orange bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 English cucumber, chopped
  • 2 (16 oz) cans garbanzo beans (chic peas) drained and rinsed
  • 3 C grape tomatoes, halved
  • 2 C quinoa, cooked and cooled
  • 1/2 C feta cheese
  • 1/4 C olive oil
  • 1/2 C red wine vinegar
  • 2 Tb honey
  • 1 Tb Cavendar's All Purpose Greek Seasoning
  • 1 tsp salt
  • 1/4 tsp pepper


  1. Into a large bowl toss together all the salad ingredients, but the feta cheese.
  2. Pour all of the dressing ingredients into a pint sized mason jar, put the lid on and shake the jar until all the ingredients are well incorporated.
  3. Cover and chill for 2 hours.
  4. Just before serving add the feta cheese.



This salad will keep in the fridge for several days and gets more flavorful the longer it sits. It's best not to add the feta cheese until you are ready to serve.

Recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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