Description
A refreshing Mediterranean rice salad featuring cooked long-grain rice tossed with fresh cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and crumbled feta cheese. Dressed with a tangy olive oil and red wine vinegar dressing infused with Dijon mustard, oregano, salt, and pepper. This salad is perfect as a healthy side dish or light meal, served chilled or at room temperature.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked long-grain rice (cooled)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, combine the cooked and cooled long-grain rice, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, crumbled feta cheese, and chopped fresh parsley.
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until the mixture is well emulsified.
- Toss the Salad: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt or pepper as preferred.
- Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a light meal or side dish.
Notes
- This recipe is flexible—try adding chickpeas, grilled chicken, or avocado for extra protein.
- Substitute brown rice, wild rice, or quinoa for a different grain base.
- Make it dairy-free by omitting the feta cheese or using a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if cooking rice from scratch)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
