Description
This fresh and colorful Rice Salad blends fluffy, cooled long-grain rice with crunchy vegetables, sweet corn, fresh herbs, tangy Kalamata olives, and an optional touch of creamy feta cheese. Tossed in a bright lemon and oregano dressing, this easy, make-ahead Mediterranean-inspired salad is perfect as a light summer meal, picnic dish, or barbecue side.
Ingredients
For the Salad
- 3 cups cooked long-grain white or brown rice, cooled
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup corn kernels
- 1/4 red onion, finely diced
- 1/2 cup chopped fresh parsley
- 1/4 cup fresh mint, chopped
- 1/3 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese (optional)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cool the rice: Spread the cooked rice on a large plate or baking sheet and allow it to cool completely before assembling the salad to prevent sogginess.
- Make the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully combined and emulsified.
- Combine: In a large mixing bowl, add the cooled rice, halved cherry tomatoes, diced cucumber, diced red bell pepper, corn kernels, finely diced red onion, chopped fresh parsley, chopped fresh mint, and sliced Kalamata olives. Gently toss to mix the ingredients evenly.
- Dress the salad: Pour the prepared lemon-oregano dressing over the rice and vegetable mixture. Toss gently but thoroughly until everything is evenly coated with the dressing.
- Add feta: If desired, sprinkle the crumbled feta cheese over the salad and fold it in gently to incorporate the creamy flavor without breaking up the feta too much.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld and enhance.
Notes
- Use leftover cooked rice to save time.
- Brown rice, basmati, jasmine, or wild rice are all good alternatives depending on your preference.
- For added protein, try including chickpeas, black beans, tuna, or grilled chicken.
- To make a vegan version, simply omit the feta cheese.
- For food safety, cool cooked rice quickly and refrigerate within 2 hours. Store the salad in the refrigerator and consume within 3–4 days.
- To refresh leftovers, add a little more lemon juice and olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish, Lunch
- Method: Stovetop
- Cuisine: Mediterranean
