Photo of Greek rice salad by WW

Greek rice salad

PersonalPoints™ per serving
Total Time
43 min
18 min
25 min
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.



2 cup(s)

Uncooked white rice

1 cup(s), long grain-variety

Lemon zest

1 tsp, grated

Fresh lemon juice

¼ cup(s)


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


1 cup(s), diced

Uncooked red onion(s)

cup(s), chopped, or diced


10 gm, Kalamata, sliced

Crumbled feta cheese

½ cup(s)


  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.