Name: Rice Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked and cooled white or brown rice; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/4 cup black olives, sliced; 1/4 cup crumbled feta cheese; 2 tablespoons chopped fresh parsley; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon dried oregano; Salt and black pepper to taste

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If you’re searching for a vibrant, foolproof dish that’s equally at home at a summer picnic or on your weekly meal prep menu, look no further than this Rice Salad Recipe. Bursting with Mediterranean flavors, crisp vegetables, and a zippy lemon-Dijon dressing, it’s a celebration of color, freshness, and texture. Whether you’re a seasoned cook or just learning your way around the kitchen, you’ll love how this easy, crowd-pleasing salad comes together in minutes—and disappears just as quickly!

Ingredients You’ll Need

The beauty of this Rice Salad Recipe is in its simplicity: every ingredient is chosen for the flavor, crunch, or pop of color it brings to the bowl. Don’t skip anything if you can help it—each component plays a deliciously important role!

Cooked and cooled rice (2 cups): The foundation of the salad; use white, brown, or your favorite variety for a hearty texture.
Cherry tomatoes (1 cup, halved): Juicy bursts of sweetness that brighten every bite.
Cucumber (1 cup, diced): Adds crisp freshness and a cooling effect.
Red bell pepper (1/2 cup, diced): Brings sweet crunch and a pop of bold color.
Red onion (1/4 cup, finely chopped): Offers a hint of sharpness that rounds out the flavors.
Black olives (1/4 cup, sliced): Salty, savory depth you’ll absolutely love.
Feta cheese (1/4 cup, crumbled): Creamy, tangy bites that make the salad sing.
Fresh parsley (2 tablespoons, chopped): Lends herbal brightness and a pretty finishing touch.
Olive oil (3 tablespoons): The base for your luscious, Mediterranean-inspired dressing.
Lemon juice (2 tablespoons): Adds tangy acidity to wake up all the flavors.
Dijon mustard (1 teaspoon): A little goes a long way for extra zing in the dressing.
Dried oregano (1/2 teaspoon): Classic Mediterranean herb that ties it all together.
Salt and black pepper (to taste): Essential for seasoning and balance.

How to Make Rice Salad Recipe

Step 1: Prep Your Ingredients

Start by cooking your rice if you haven’t already—make sure it’s completely cooled before you begin. Meanwhile, halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, slice the black olives, crumble the feta, and chop the parsley. Having everything ready and at your fingertips makes assembling this Rice Salad Recipe a breeze.

Step 2: Combine the Salad Base

In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and fresh parsley. Gently toss with clean hands or a big spoon, making sure the colorful ingredients are evenly distributed. You’ll already see how inviting this salad looks!

Step 3: Whisk the Dressing

In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, salt, and black pepper. The dressing should be smooth and emulsified, bursting with zesty aroma. Taste and adjust the seasoning as you like.

Step 4: Dress and Toss

Pour the dressing over the rice and vegetable mixture. Using a spatula or large spoon, toss everything gently but thoroughly—you want every grain of rice and every veggie bit to be coated in that delicious, tangy dressing. Take care not to mash the ingredients; keep it light and fluffy.

Step 5: Chill and Serve

Cover the bowl and let your Rice Salad Recipe chill in the fridge for at least 30 minutes. This quick rest lets all the flavors mingle and deepen. Serve chilled or at room temperature for the best taste and texture.

How to Serve Rice Salad Recipe

Garnishes

For that final flourish, sprinkle extra chopped parsley or more crumbled feta on top just before serving. A dusting of cracked black pepper or a few whole olives also add a beautiful, rustic touch that makes your Rice Salad Recipe look irresistible.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted fish, or even a simple chickpea stew. Serve alongside warm pita bread, hummus, or a crisp green salad for a Mediterranean-inspired feast. It’s equally at home as a hearty vegetarian main or a bright, refreshing side.

Creative Ways to Present

Try spooning your Rice Salad Recipe into lettuce cups for a fun, hand-held appetizer. Or pile it high in a hollowed-out bell pepper for a colorful individual serving. For picnics or potlucks, layer it into mason jars for easy, portable portions that look as good as they taste!

Make Ahead and Storage

Storing Leftovers

Leftover Rice Salad Recipe keeps beautifully in an airtight container in the fridge for up to three days. The flavors only get better as they mingle—just give it a gentle toss before serving to redistribute the dressing and refresh the salad.

Freezing

While you can technically freeze rice, the fresh veggies and feta in this salad don’t hold up well to freezing and thawing. For the best taste and texture, it’s best enjoyed fresh or refrigerated. If you must freeze, do so with just the rice, then add the veggies and dressing after thawing.

Reheating

This Rice Salad Recipe is meant to be enjoyed cold or at room temperature, so there’s no need to reheat! If you prefer it slightly warm, let it sit out at room temperature for 20 minutes before serving—just enough to take the chill off without compromising the crispness.

FAQs

Can I use a different type Salad

Absolutely! Basmati, jasmine, or even wild rice all work well in this Rice Salad Recipe. Just be sure your rice is fully cooled before mixing with the other ingredients to avoid any sogginess.

Is this salad gluten-free?

Yes, as long as you use rice and check that your mustard and feta are gluten-free, this Rice Salad Recipe is naturally gluten-free—perfect for picnics or potlucks where you need to accommodate various dietary needs.

What protein can I add to make it a meal?

Grilled chicken, shrimp, or chickpeas are all delicious ways to add extra protein. Even avocado adds a creamy element and makes the Rice Salad Recipe more filling and satisfying.

How far in advance can I make this salad?

You can prepare Rice Salad Recipe up to 24 hours ahead. In fact, making it ahead lets the flavors meld even more. Just hold off on adding extra garnishes until right before serving for the freshest presentation.

Can I make this vegan?

Definitely! Simply omit the feta cheese or substitute with a plant-based feta alternative. You’ll still get all the bright, Mediterranean flavors and plenty of texture.

Final Thoughts

I can’t wait for you to whip up this Rice Salad Recipe and share it with your favorite people. It’s quick, wholesome, endlessly adaptable, and guaranteed to brighten any table. Give it a try—you might just discover your new go-to salad!

Rice Salad Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A refreshing and vibrant Mediterranean rice salad combining cooked rice with fresh vegetables, olives, and feta cheese, tossed in a tangy lemon-oregano dressing. Perfect as a light meal or a flavorful side dish for summer gatherings and potlucks.

Ingredients

Scale

Salad Ingredients

2 cups cooked and cooled white or brown rice
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup black olives, sliced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Dressing Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and black pepper to taste

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Instructions

Combine Ingredients: In a large bowl, mix together the cooked rice, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, crumbled feta cheese, and chopped fresh parsley until evenly distributed.
Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, dried oregano, salt, and black pepper until the dressing is smooth and emulsified.
Toss Salad: Pour the dressing over the rice and vegetable mixture and gently toss to coat all ingredients thoroughly without mashing the vegetables.
Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
Serve: Serve the rice salad cold or at room temperature as a refreshing side or light main dish.