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Photo of Greek rice salad by WW

Greek rice salad

5
PersonalPoints™ per serving
Total Time
43 min
Prep
18 min
Cook
25 min
Serves
8
Difficulty
Easy
Serve up the fresh taste of the Mediterranean in this rice salad that's filled with tomatoes, cucumber Kalamata olives, red onion and feta cheese. It's mixed with a zesty mint dressing that pulls all the flavors together. This can be made ahead and refrigerated overnight. Leftovers also make an excellent lunch the next day. 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.

Ingredients

Water

2 cup(s)

Uncooked white rice

1 cup(s), long grain-variety

Lemon zest

1 tsp, grated

Fresh lemon juice

¼ cup(s)

Water

2 Tbsp

Mint leaves

¼ cup(s), fresh, chopped

Olive oil

3 Tbsp, extra-virgin

Minced garlic

½ tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Fresh tomato(es)

1 large, diced

Cucumber(s)

1 cup(s), diced

Uncooked red onion(s)

⅓ cup(s), chopped, or diced

Olive(s)

10 gm, Kalamata, sliced

Crumbled feta cheese

½ cup(s)

Instructions

  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.

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