This is one of our favorite summer salads. We’ve been patiently awaiting the ripening of our garden tomatoes so that we could make it again this summer (just not the same with out of season tomatoes). We have six grape tomato plants this year, that my mother in law started from seeds, of all different varieties (pink tiger, jelly bean, sunshine and more). The tomtoms, as we call them, have been coming in like crazy over the past two weeks. How lucky are we?
We’ve been picking the ripe tomatoes each day so we get them before the birds do. The darn birds have gotten a hold of about a dozen of them and they leave just a tiny bit of fruit left so you know they’ve been there. We’ve been lucky that no other animals have been nibbling, especially the bunnies. Bunnies, including adorable baby bunnies abound now on the Cape. We caught an adolescent bunny on camera yesterday. Cute little thing.
Anyhow, back to this quinoa salad. It takes advantage of all the fresh flavors of summer and combines protein and fiber packed quinoa with garden fresh tomatoes, cilantro, scallions and feta plus a drizzle of extra virgin olive oil and rice vinegar. This is one of those salads that you make, taste test and say wow. This is really good. Like I’d like to eat this every day good. And it gets even better after an hour or so in the fridge.
You can really use any combination of summer veggies and fresh herbs here. We’ve also used those marinated mini mozzarella balls – you know the ones I am talking about? They’re usually sold in the cheese section of the grocery store and are typically marinated in olive oil with herbs. They’re so creamy and just amazing. Slice those minis in half and toss with this salad instead of feta and it’s just as good as this one.
When cooking grains, I always make extra to keep in the fridge for the week which comes in handy for lunches and quick dinner time side dishes. We did that for the quinoa here.
Quinoa, Tomato and Feta Salad
- 2 cups quinoa, rinsed and cooked according to directions (we used multi colored here; use whatever you have on hand)
- 2 cups cherry tomatoes, halved
- 1 bunch scallions, thinly sliced
- 1 bunch cilantro, washed and chopped
- ½ cup feta, crumbled
- Extra virgin olive oil
- Rice vinegar
- Salt and pepper
Cook quinoa according to directions. Let cool. Combine veggies, herbs and feta and drizzle with olive oil and rice vinegar. Seasons with salt and pepper to taste. Let sit a few hours or overnight for best flavor. Serve and savor.