Best Ever Summer Grain Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, protein-packed salad with quinoa, fresh veggies, and a lemon-tahini dressing that’s the best way to enjoy summer produce. This mediterranean-inspired salads ready in about 35 minutes pairs uncooked quinoa, halved cherry tomatoes, diced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, uncooked quinoa
• 1 cup, halved cherry tomatoes
• 1, diced cucumber
• 1/4 cup, thinly sliced red onion
• 1/2 cup, pitted kalamata olives
• 1/2 cup, rinsed chickpeas
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp olive oil
• 1/2 tsp dried oregano

Instructions

1. Step 1: Rinse 1 cup uncooked quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and let cool completely.
2. Step 2: In a large bowl, combine cooled quinoa, 1 cup halved cherry tomatoes, 1 diced cucumber, 1/4 cup sliced red onion, 1/2 cup pitted kalamata olives, and 1/2 cup rinsed chickpeas.
3. Step 3: Whisk together 2 tbsp lemon juice, 2 tbsp tahini, 1 tbsp olive oil, and 1/2 tsp dried oregano until smooth and emulsified. Drizzle over salad and toss gently until evenly coated.
4. Step 4: Chill for at least 1 hour to let flavors meld, then serve cold as a refreshing main or side dish.