There’s something about a Mediterranean-inspired dish that feels effortlessly fresh, vibrant, and satisfying all at once—and this is exactly that kind of recipe.

Light, fluffy grains are layered with bright citrus, briny olives, and sweet, concentrated bursts of flavor, creating a perfect balance of freshness and depth in every bite. A sprinkle of creamy cheese and a bed of peppery greens bring everything together, making it feel both nourishing and beautifully composed.

It’s the kind of dish that works for just about any occasion—perfect as a light lunch, a side for a larger spread, or a centerpiece for a relaxed, Mediterranean-style gathering. Fresh, colorful, and full of flavor, it’s one of those recipes that feels as good as it looks.

Serves: 2

Ingredients

2 cups mixed greens (I used spinach, kale, chard, arugula, etc…)

1 cup cooked quinoa (follow directions on the back of the box to cook)

1/2 cup sun-dried tomatoes, halved (feel free to use either the marinated ones or plain)

1/2 cup kalamata olives pitted, halved

1 tablespoon shallots, chopped

2 teaspoons fresh basil, chopped

1/3 cup crumbled feta cheese

1/4 cup extra virgin olive oil

1/2 lemon juiced

1 garlic clove, chopped or you can use a garlic crusher if you have one

Salt & pepper to taste

Instructions

Make the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, basil, garlic, season with salt and pepper to taste. Set aside.

Assemble the salad: In a large mixing bowl, combine the cooked quinoa, mixed greens, olives, sun-dried tomatoes, shallots, basil and feta cheese. Drizzle with the vinaigrette and gently toss to coat. Enjoy!