Greek Rice Feta Salad
Bright, fresh, and packed with Mediterranean-inspired flavor, this Greek Rice Feta Salad is the perfect balance of hearty and zesty. Featuring a base of tender, fluffy long-grain white rice, this salad is brought to life with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and the creamy tang of crumbled feta cheese. A zippy homemade dressing of extra-virgin olive oil, lemon juice, red wine vinegar, and fresh herbs like parsley and dill ties everything together beautifully. Ready in just 40 minutes, this make-ahead dish is ideal for summer barbecues, light lunches, or as a standout side at a dinner party. Serve it chilled for an irresistible burst of vibrant flavors in every bite!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 1 small (finely diced) red onion
- 1 medium (diced) cucumber
- 1.5 cups (halved) cherry tomatoes
- 0.5 cup (pitted and halved) kalamata olives
- 0.75 cup (crumbled) feta cheese
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon (chopped) fresh dill
- 3 tablespoons (freshly squeezed) lemon juice
- 1 tablespoon red wine vinegar
- 1 clove (minced) garlic
- 0.5 teaspoon (freshly ground) black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice, water, and 1 teaspoon of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water has been absorbed.
Remove the rice from heat and let it cool completely. To speed up cooling, spread the rice on a baking sheet lined with parchment paper.
In a large mixing bowl, combine the cooled rice, diced red onion, cucumber, cherry tomatoes, kalamata olives, and crumbled feta cheese.
In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, freshly ground black pepper, parsley, and dill until well combined.
Pour the dressing over the rice mixture and gently toss to evenly coat. Adjust the seasoning with additional salt or pepper if needed.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Garnish with additional parsley and feta cheese, if desired, and serve chilled or at room temperature.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 15.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 829 mg | 64% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
