Ingredients

• 3 cups cooked quinoa, cold

• 5 oz Feta (I prefer Sheep’s Milk, but use what you like), crumbled

• 1 1/2 cups cherry tomatoes, halved

• 1 1/2 cups cucumber, small dice

• 1/4 cup diced red onion

• 2 tbsp capers, drained

• 1/2 cup Kalamata Olives, sliced

• 1/4 cup fresh parsley, coarsely chopped

• 1/4 cup fresh mint, coarsely chopped

• 1/4 cup fresh dill, coarsely chopped

• 1/2 cup (ish) Greek Salad Dressing, recipe below 

• Kosher salt (to taste)

• freshly cracked black pepper (to taste)

• Greek Salad Dressing

• 2 tbsp lemon juice 

• 2 tbsp red wine vinegar

• 1/2 tbsp honey

• 1/2 tbsp capers

• 1 garlic clove

• 2 tbsp olive oil

• 2/3 cup grapeseed oil

• 1/2 tsp dried oregano 

• 1/4 tsp black pepper 

• 1/2 tsp Kosher Salt