6 tablespoons freshly squeezed lemon juice
2 tablespoon red wine vinegar
1/2 teaspoon dried oregano
2 clove garlic, smashed and finely chopped to a paste
1 tsp. Kosher salt
A couple grinds of freshly ground black pepper
1/2 cup extra-virgin olive oil
4 cups cooked quinoa (any variety works)
1-2 cups grape tomatoes, quartered or halved
¼ - ½ cup pitted kalamata olives, halved
2 green onions (green and pale green part), thinly sliced
½ cup red onion, halved and thinly sliced or diced
1-2 cups English cucumber, cut into small dice
2 pickled cherry peppers, diced (optional)
Crumbled Feta Cheese (I start with ½ cup, but usually sprinkle more on top)
Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
Make quinoa according to the directions on the package so as to make 4 cups. Be sure to rinse quinoa before cooking! Transfer to a LARGE bowl, fluff with a fork and let sit for 5 minutes to cool slightly. I make mine a day ahead and then I start with cold quinoa which is best.
Add the tomatoes, olives, green onions, red onions, cucumber, cherry peppers if using, and dressing and toss to coat. Add crumbled Feta cheese and mix gently. Cover and refrigerate to blend flavors or eat immediately! The longer it sits the better the flavor.
This makes a lot of salad; enough to last several days for lunch or for a meal (serve with a side of grilled chicken). I also serve it on a large bed of romaine, cut up as it adds a nice crunch.