Refreshing Rice Salad
Brighten up your table with this zesty and wholesome Refreshing Rice Salad, a vibrant medley of textures and Mediterranean-inspired flavors perfect for any occasion. This recipe pairs fluffy long-grain white rice with crisp cucumbers, sweet cherry tomatoes, crunchy red bell peppers, and the bold bite of red onion, all tossed in a tangy lemon-olive oil dressing. Fresh parsley and basil add herbal brightness, while crumbled feta cheese and briny olives bring a savory indulgence to every bite. Ready in just 35 minutes, this easy rice salad is ideal for summer gatherings, light lunches, or as a crowd-pleasing side dish. Serve it chilled or at room temperature for a refreshing, flavor-packed dish that’s sure to impress! Keywords: rice salad recipe, refreshing salad, Mediterranean rice salad, healthy side dish, summer salad ideas.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 10 leaves fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese
- 0.25 cup olives
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
Add the rice and water to a medium saucepan and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed.
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Allow the rice to cool to room temperature by spreading it out on a baking sheet.
While the rice cools, halve the cherry tomatoes, and finely dice the cucumber, red bell pepper, and red onion.
Chop the fresh parsley and tear the basil leaves roughly.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked rice, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil.
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
Crumble the feta cheese over the salad and scatter the olives.
Toss lightly again and serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 15.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 557 mg | 43% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1318 mg | 28% | |
*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.
