Description

This Mediterranean Rice Salad combines cooked rice with fresh vegetables, kalamata olives, and tangy feta cheese, all tossed in a zesty olive oil and red wine vinegar dressing. It’s a refreshing and healthy side dish perfect for summer meals or light lunches. The salad can be prepared ahead of time and served chilled or at room temperature, allowing the vibrant flavors to meld beautifully.

Ingredients

Main Ingredients

2 cups cooked and cooled white or brown rice
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup kalamata olives, sliced
1/3 cup red onion, finely chopped
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint (optional)

Dressing

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and black pepper to taste

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Instructions

Combine salad ingredients: In a large bowl, add the cooked and cooled rice, cherry tomatoes, diced cucumber, sliced kalamata olives, finely chopped red onion, crumbled feta cheese, chopped fresh parsley, and fresh mint if using. Gently mix these ingredients ensuring an even distribution.
Prepare the dressing: In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until fully blended and emulsified to create a flavorful dressing.
Toss the salad: Pour the dressing over the rice and vegetable mixture. Gently toss everything together to coat all ingredients evenly with the dressing without breaking the components.
Chill and serve: Refrigerate the salad for 30 minutes before serving to allow the flavors to meld beautifully. Serve chilled or at room temperature based on preference.

Notes

This salad can be made up to 1 day in advance, making it convenient for meal planning.
For added protein and heartiness, stir in cooked chickpeas or grilled chicken before serving.
Use short-grain rice for a slightly stickier texture, or long-grain rice for a fluffier, lighter feel depending on preference.