I made this for a BBQ and everyone loved it. I made the salad and the dressing the night before, kept them separate overnight and mixed them together in the morning but I didn't need to - it was great the following day too!
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One of my favorites. Better the second day once the dressing has had a chance to flavor the salad.
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Great recipe!! Yes, I made changes to suit our tastes, but it still turned out fantastic, which means it's a strong foundation recipe and very difficult to mess up! :-) My changes are as follows: double prepared quinoa (cooked in chicken broth), 1 cucumber seeded, 6 oz reduced fat feta, 1 tomato seeded, 1 onion. (No olives or peppers or fresh herbs.) Dressing: 3/4 c. lemon juice, 1/4 cup canola oil, 1 - 2 T of balsamic vinegar, a pinch of salt, 1 t. dried basil, 1 t. dried oregano, 1 t. minced garlic (2 fat cloves). Fantastic! Thank you for your recipe and giving me the opportunity to tinker with it for my family.
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Wow! What a scrumptious dish! I could not get enough of it. The only thing I did different was to add chopped tomatoes which really set it off. I also served it up again as a starter for a dinner party where I plated it over a bed of lettuce and topped it with cooked prawns. I probably overdid it on the serving size because it was quite filling. A superb recipe! Thank you for posting.
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About my favorite salad! Delicious as a meal or a side!
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We really enjoyed this salad. It tasted very light and healthy. I will be making this salad again. Thanks Fluffy for a great recipe.
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this recipe sounded good, but since I was missing some ingredients I changed it up a bit and went texmex. Instead of olives I used low sodium black beans,used lime juice for lemon juice, cilantro for basil and added smoked chipolte chili powder...i really enjoyed it, i also toasted the quinoa first
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To avoid fat I use half as much oil and it still turns out great. I don't like raw onions so I omit them and the peppers (Just because I never have them on hand) and add some canned artichokes, sliced 2 roma tomatoes and an avocado. I also use an entire cucumber. A great base salad recipe, quick and healthy.
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I tried this salad just to try quinoa and it's turned in to one of my favorite salad recipes. I used quinoa and it was delicious but I think a person could use either brown or basmati rice with great success. This is absolutely wonderful. I did add extra feta. I don't think there can ever be too much feta :) Thanks for sharing this one. My contributions to pot lucks just got more tasty :)
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We REALLY like this! I usually modify based on what I have around (kalmata olives, add tomatoes, or whatever) but it always turns out fantastic. My 17 month old even loves it! Easy, healthy and yummy. I'm sold! Thanks for the great recipe Fluffy!
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This is great! I rinsed and toasted the quinoa before cooking. Then let it cool before adding all the vegetables and dressing. I used some greek viniagrette plus a little lemon juice that I had on hand and it was perfect. I love the texture and flavor of this salad and look forward to having leftovers for lunch tomorrow. Thanks for posting!
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Delicious! I recently made this for a birthday party and I have since passed it on 5 times! I ran out of bell peppers so I added a jalapeno to a doubled recipe and it added a really nice punch to the flavour. Great recipe! Thank you!!
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The first time I made this I used toasted quinoa - thanks debarooroo for that idea - and it was great, five stars. the un-toasted version was still really good just not as good. Thanks for the great recipe, I'll be using it a lot :)
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Fresh and tasty - had it as our main dish for dinner to beat the heat. Filling and satisfying; glad to have leftovers for tomorrow's lunch.
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Great salad. Used all Kalamata olives and omitted red pepper which I did not have on hand. Quick to put together and very nice and light. Also toast my quinoa before cooking, gives it a nice nutty flavor. Salad is great on its own for lunch, will have to try it with grilled chicken. Thanks so much for posting, this is a keeper for me!
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Very good! Used kalamata olives and omitted the red onion. Makes a great packed lunch. Would be good with ripe tomatoes added as well. Thanks for sharing the recipe!
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Good simple and solid recipe. Cook this when you want something light or a fresh side dish. To make it vegetarian, I used veggie stock instead of chick stock. I also toasted the quinoa to give it a rich nutty flavor and cooked it in the rice cooker. So easy that way!
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I made this Greek salad yesterday for a family BBQ. It was fantastic! Everyone loved it! Wonderful, fresh flavors. I used cukes and tomatoes from my garden and kalamata olives in place of black olives. Otherwise, I made no changes and none were needed. I am putting this in my keeper file and will definitely have it again. Thanks!
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this was really good, i'm keeping this around as a non-pasta salad dish :-)
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