Description
A refreshing Mediterranean Rice Salad that combines cooked long-grain rice with vibrant cherry tomatoes, crisp cucumber, Kalamata olives, and crumbled feta cheese. Tossed in a zesty lemon and olive oil dressing with fresh parsley and mint, this salad is perfect for a light lunch or a make-ahead side dish. Itโs vegetarian, gluten-free, and bursting with fresh flavors.
Ingredients
Scale
Salad Ingredients
- 1 1/2 cups cooked long-grain rice, cooled
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prepare the Rice and Vegetables: In a large bowl, combine the cooked and cooled rice with the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese. Mix these base salad ingredients gently to avoid mashing any of the components.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until well combined. This dressing will infuse the salad with zesty and herby flavors.
- Toss the Salad: Pour the dressing over the rice and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing for balanced flavor in every bite.
- Add Fresh Herbs: Sprinkle the chopped fresh parsley and mint over the salad. Mix lightly to distribute the herbs without bruising them, preserving their fresh texture and aroma.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve the Mediterranean rice salad chilled or at room temperature as a refreshing side or light main course.
Notes
- For added protein, mix in grilled chicken or chickpeas to make it a heartier meal.
- Substitute fresh mint with fresh basil for a different but equally delightful flavor profile.
- This salad keeps well in the refrigerator for up to 3 days, making it a great option for meal prep or picnics.
