Greek Rice Salad
Bright, zesty, and packed with Mediterranean flair, this Greek Rice Salad is the perfect balance of freshness and hearty texture. Featuring fluffy long-grain rice as the base, this vibrant salad combines crisp cucumbers, juicy cherry tomatoes, briny kalamata olives, tangy feta cheese, and a fragrant lemon-oregano dressing for a dish that’s bursting with flavor. Ready in just 35 minutes, it’s ideal as a quick weeknight side dish or a light standalone meal. Serve it chilled to let the bold flavors fully meld, making it a go-to option for summer potlucks, picnics, or meal prep. Mediterranean-inspired salads don’t get any better—or easier—than this!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.75 cup kalamata olives
- 0.75 cup feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1 teaspoon of salt. Stir, cover, and reduce the heat to low.
Simmer the rice for 15 minutes or until all the water is absorbed. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and allow it to cool completely.
While the rice is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, and black pepper to create the dressing. Adjust seasoning if needed.
In a large mixing bowl, combine the cooled rice, cucumber, cherry tomatoes, red onion, kalamata olives, and feta cheese. Toss gently to mix.
Drizzle the dressing over the rice mixture and toss again until evenly coated.
Garnish with chopped parsley and serve immediately, or refrigerate for 1-2 hours to let the flavors meld together.
Serve as a side dish or a standalone salad. Enjoy!
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5823 mg | 253% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 12.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 876 mg | 67% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1187 mg | 25% | |
*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.
