Greek Salad by Chef Jim Keegan

Greek Salad by Chef Jim Keegan


For the Salad

  • 2 cups water
  • 1 cup quinoa
  • pinch of salt
  • 2 cups grape tomatoes, halved
  • 1 English cucumber, chopped
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup red pepper, chopped
  • 1/3 cup diced red onion
  • 1/2 cup feta cheese, crumbled
  • kosher salt and freshly ground pepper

For the Dressing

  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/4 tsp dijon mustard
  • 1 tsp dried oregano
  • kosher salt and pepper to taste


  • Cook quinoa according to directions.
    To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl or use an immersion blender. Season with salt and pepper, to taste.
    In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, peppers, and feta cheese.
    Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!

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