Costco Mediterranean Salad Recipe: How to Recreate This Fresh Favorite at Home
Ingredients
- 1 cup quinoa red and white blend preferred
- 2 cups water or vegetable broth
- 1 English cucumber diced
- 1½ cups cherry tomatoes halved
- ½ red onion finely diced
- ¼ cup Kalamata olives sliced
- ½ cup crumbled feta cheese
- ½ cup fresh parsley chopped
- 2 tablespoons fresh mint chopped
- Juice and zest of 1 large lemon
- ¼ cup extra virgin olive oil
- 1 garlic clove minced
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
Cook the Quinoa:
- Rinse quinoa under cold water to remove bitterness. In a saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let it cool.
Prepare the Vegetables and Herbs:
- While quinoa cools, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the parsley and mint.
Make the Dressing:
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, dried oregano, salt, and pepper until well combined.
Combine the Salad:
- In a large mixing bowl, combine the cooled quinoa, chopped vegetables, herbs, sliced olives, and crumbled feta cheese. Pour the dressing over the salad and toss gently to combine.
Serve:
- Let the salad sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add grilled chicken or chickpeas for added protein.
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Nutrition Information (per serving):
- Calories: ~300
- Protein: 8g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
- Sodium: 350mg