Warm Greek Style Rice Salad
Transform your mealtime with this vibrant and satisfying Warm Greek Style Rice Salad, a Mediterranean-inspired dish that's brimming with flavor and texture. Featuring fluffy long-grain white rice, sautéed red bell peppers, crunchy cucumber, and juicy cherry tomatoes, this recipe comes together with the bold flavors of Kalamata olives, crumbled feta cheese, and a zesty lemon-garlic dressing. Fresh herbs like parsley and oregano add an aromatic finishing touch, making it a perfect side or standalone meal. Quick to prepare in just 35 minutes, this versatile dish is ideal for a warm, hearty salad to serve alongside grilled chicken or fish. Packed with wholesome ingredients and a symphony of Greek flavors, this rice salad is sure to be a hit for weeknight dinners or gatherings alike. Keywords: Greek rice salad, warm rice salad, Mediterranean recipe, quick dinner ideas.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 3 tablespoons olive oil
- 1 large, diced red bell pepper
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 0.5 medium, finely chopped red onion
- 0.5 cup, sliced pitted Kalamata olives
- 0.5 cup, crumbled feta cheese
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon, chopped fresh oregano
- 3 tablespoons lemon juice
- 2 cloves, minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the water is absorbed and the rice is tender. Fluff the cooked rice with a fork and set aside.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced red bell pepper and sauté for 3-4 minutes until slightly softened. Remove from heat.
In a large mixing bowl, combine the cooked rice, sautéed bell peppers, diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon of chopped fresh oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.
Pour the dressing over the rice and vegetable mixture, and gently toss to combine, ensuring the dressing coats all the ingredients evenly.
Sprinkle 2 tablespoons of chopped fresh parsley on top for a garnish.
Serve the salad warm as a standalone dish or alongside grilled proteins like chicken or fish for a complete meal.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 596 mg | 46% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1200 mg | 26% | |
*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.
