Description
A fresh and vibrant Mediterranean Rice Salad featuring a colorful mix of vegetables, Kalamata olives, and feta cheese, all tossed in a zesty lemon and garlic dressing. Perfect as a light meal or a flavorful side dish for gatherings.
Ingredients
Scale
Main Ingredients
- 3 cups cooked, cooled rice
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- ¼ cup thinly sliced red onion
- ¼ cup sliced Kalamata olives
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Lemon Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine salad ingredients: In a large bowl, add the cooled rice, chopped cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Gently mix to distribute all the ingredients evenly.
- Prepare the lemon dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, finely minced garlic, salt, and black pepper until the dressing is well combined and emulsified.
- Toss salad with dressing: Pour the lemon dressing over the rice and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing, ensuring each bite is flavorful.
- Adjust seasoning and rest: Taste the salad and adjust the seasoning with additional salt or pepper if desired. For best flavor, allow the salad to rest for 10 to 15 minutes so the flavors can meld before serving.
Notes
- This salad can be served immediately but tastes better after resting to let the flavors combine.
- Use day-old rice for better texture and to prevent clumping.
- Add chopped fresh mint or basil for extra herbaceous flavor.
- To keep the salad fresh, store in an airtight container in the refrigerator and consume within 2 days.
- For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
