Greek Rice Salad
- Total Time
- 0:43
- Prep
- 0:18
- Cook
- 0:25
- Serves
- 8
- Difficulty
- Easy
This rice salad makes a wonderful picnic or barbecue side dish. Or turn it into a main course by adding some cooked chicken or shrimp.*
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water2 cup(s)
-
uncooked white rice1 cup(s), long grain-variety
-
lemon zest1 tsp, grated
-
fresh lemon juice¼ cup(s)
-
water2 Tbsp
-
mint leaves¼ cup(s), fresh, chopped
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olive oil3 Tbsp, extra-virgin
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minced garlic½ tsp
-
table salt½ tsp
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black pepper½ tsp, freshly ground
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fresh tomato(es)1 large, diced
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cucumber(s)1 cup(s), diced
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uncooked red onion(s)⅓ cup(s), chopped, or diced
-
olive(s)10 gm, Kalamata, sliced
-
crumbled feta cheese½ cup(s)
- 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.
- In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.
- 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.