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Mediterranean Quinoa Salad with Sun Dried Tomato Vinaigrette

Mediterranean quinoa with ripe tomatoes, fresh basil, feta, pepperoncini, and the most ridiculously good sun dried tomato vinaigrette you'll ever make. It gets better as it sits, travels beautifully, and looks like you tried way harder than you did.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner, Salad, Side Dish
Cuisine: Mediterranean
Keyword: easy dinner, easy entertaining recipes, easy summer salad, gluten free salad, healthy make ahead salad, healthy salads, healthy sides, make ahead salad for a crowd, mediterranean diet, mediterranean quinoa salad, potluck salad, quinoa salad, quinoa salad with sun dried tomatoes, summer gathering salad, sun dried tomato dressing, sun dried tomato vinaigrette, weeknight meals
Servings: 6

Equipment

  • immersion blender optional
  • pot
  • chef's knife
  • cutting board

Ingredients

Dressing

  • ½ cup white wine vinegar
  • 1 tablespoon dijon mustard
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup sun dried tomatoes chopped (reserve tomato oil from the jar)
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup olive oil minus reserved tomato oil

Salad

  • 1 english cucumber chopped
  • 1 pint grape tomatoes chopped
  • 8 ounces greek style feta cheese crumbled
  • 1 cup quinoa cooked
  • ½ cup peperoncini slices
  • 1 cup basil leaves cut into thin ribbons

Instructions

  • Add all dressing ingredients to a wide mouth mason jar, except oil. Shake to combine. Add reserved tomato oil to a 1 cup measuring cup and fill with olive oil until it reaches 1 cup. Pour oil into jar and shake vigorously or use an immersion blender to emulsify. Set aside.
  • To a large bowl, add chopped cucumber, tomatoes, feta, cooled quinoa, peperoncini, and basil. Toss gently to combine. Pour in dressing and toss until evenly coated. Taste for salt and pepper.
    • Get ahead by cooking quinoa and making the dressing the day before and store them in the fridge.
    Rinse under cold water until it runs clear. Toast in a dry pan for 2–3 minutes. Cook in broth, not water. Steam covered for 5 minutes off heat. Cool completely before assembling. That's it, perfectly fluffy, never bitter quinoa every time.