Photo of Greek Rice Salad by WW

Greek Rice Salad

Points® value
Total Time
50 min
25 min
25 min
This rice salad makes a wonderful picnic or barbecue side dish. Or turn it into a main dish by adding some cooked chicken or shrimp.


Mineral water

2 fl oz

Uncooked white rice

1 cup(s), long grain

Lemon zest

1 tsp(s), grated

Fresh lemon juice

¼ cup(s)

Mineral water

2 tbsp(s)

Peppermint leaves

¼ cup(s), fresh, chopped

Olive oil

3 tbsp(s), extra-virgin

Minced garlic

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

½ pinch(es), freshly ground


1 large, diced


1 cup(s), diced

Red onion

cup(s), sliced, diced


10 large, Kalamata, sliced

Feta cheese

½ cup(s), Crumbled


  1. Bring 2 cups of water to a boil in a medium saucepan; stir in rice and return to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes. Remove pan from heat, uncover and let cool, tossing occasionally.
  2. In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.
  3. Add cooled rice, tomato, cucumber, onion and olives to bowl; toss to mix and coat. Add feta cheese; toss. Serve immediately or cover and refrigerate up to 1 day. Yields about 3/4 cup per serving.


You can also use brown, jasmine or basmati rice for this recipe. Not a feta fan? Try it with diced mozzarella cheese instead.