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
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.
Notes
- For extra protein, add grilled chicken, chickpeas, or avocado.
- Try using basmati, jasmine, or wild rice for varied flavor and texture.
- This salad holds up well and is ideal for meal prep or potlucks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
