Rice Salad with Mint
Bright, refreshing, and bursting with Mediterranean flavors, this Rice Salad with Mint is the perfect dish for a light lunch or a vibrant side at your next gathering. Featuring fluffy long-grain rice as its base, this salad is layered with fresh mint and parsley for an herbaceous kick, juicy cherry tomatoes, cool cucumber, and a touch of red onion for a subtle bite. Tossed in a zesty lemon-olive oil dressing and optionally finished with creamy feta cheese, each bite is a delightful balance of texture and flavor. With just 15 minutes of prep and minimal cooking time, this recipe is as easy to make as it is delicious. Serve it chilled or at room temperature for a versatile, make-ahead dish that highlights simple, wholesome ingredients. Perfect for summer picnics, quick weeknight meals, or healthy meal prep!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
- 0.5 cup fresh mint leaves
- 0.25 cup parsley leaves
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 cup red onion
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Rinse the rice under cold water until the water runs clear, then drain it well.
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff it with a fork and transfer it to a large mixing bowl to cool to room temperature.
While the rice cools, finely chop the mint leaves and parsley. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
In a small bowl, whisk together the lemon juice, olive oil, and black pepper to make the dressing.
Once the rice is cool, add the mint, parsley, cherry tomatoes, cucumber, and red onion to the bowl. If using, crumble the feta cheese and add it to the mixture.
Pour the dressing over the rice and vegetable mixture. Toss gently to combine, ensuring the salad is evenly coated with the dressing.
Taste and adjust seasoning, adding additional salt or pepper as needed.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld, then serve chilled or at room temperature.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 18.7 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1172 mg | 90% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2029 mg | 43% | |
*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.
