Mediterranean Rice Salad

Dec 30, 2020

Yields: 4-6 servings
Prep Time:
Cook Time:


1 cup Basmati rice
2 cups grape tomatoes, halved
1 cup Kalamata olives, pitted and halved
1-2 green onions, chopped (white & green parts)
½ red onion, very thinly sliced
1 cup cucumber, peeled, seeded & cut into small pieces
Crumbled feta cheese


3 Tbl lemon juice (freshly squeezed is best)
1 Tbl red wine vinegar
¼ tsp dried oregano
1 garlic clove, very finely minced
½ tsp salt
pinch black pepper
¼ cup extra virgin olive oil


  1. In a small mixing bowl, whisk lemon juice, vinegar, oregano, garlic, salt & pepper together. Gradually add the olive oil whisking to combine. Set aside.
  2. Rinse rice in a strainer under cold water until the water runs clear.
  3. Combine the rice with 2 cups of water and a ½ teaspoon of salt in a sauce pan.
  4. Bring to a boil, then cover & simmer for 15 minutes or until all the water is absorbed.
  5. Remove from heat, fluff rice with a fork then transfer to a large mixing bowl to cool down.
  6. When the rice has cooled enough add the tomatoes, olives, onions and cucumber to the rice. Mix well. Then drizzle the vinaigrette over. Toss well and refrigerate for a least a few hours before serving.
  7. Top with feta cheese.

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