Ingredients
- 2 cups cooked and cooled long-grain rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
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In a large bowl, combine the cooled rice, tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, parsley, and mint.
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In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and oregano to make the dressing.
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Pour the dressing over the salad and toss gently to combine.
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Season with salt and pepper to taste.
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Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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Before serving, give the salad a quick toss and adjust seasoning if needed.
Dive your fork into this colorful Mediterranean Rice Salad and let the fresh, zesty flavors transport you to a sun-drenched Greek island! With its perfect balance of crisp vegetables, tangy feta, and aromatic herbs, this salad isn’t just a side dish – it’s a refreshing journey through the flavors of the Mediterranean. Whether enjoyed as a light lunch or a vibrant accompaniment to grilled meats, it’s sure to bring a taste of seaside bliss to your table. Opa!
