Description
Healthy Greek Rice Salad is a vibrant and nutritious dish combining fluffy brown rice with crisp vegetables, protein-packed chickpeas, savory feta cheese, and briny Kalamata olives, all tossed in a bright lemon-herb vinaigrette. This easy-to-make Mediterranean-inspired salad is perfect for a refreshing side or a light, wholesome main course suitable for meal prep and quick lunches.
Ingredients
Salad Ingredients
- 3 cups cooked brown rice, cooled
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup diced red onion
- 1 cup chickpeas, drained and rinsed
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Dressing Ingredients
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooled brown rice, diced cucumber, halved cherry tomatoes, diced red onion, chickpeas, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley until evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, dried oregano, salt, and black pepper until the vinaigrette is smooth and emulsified.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and gently toss everything together to ensure all ingredients are coated evenly with the lemon-herb vinaigrette.
- Chill before Serving: Refrigerate the salad for at least 20 minutes to allow the flavors to meld and develop a brighter taste before serving.
Notes
- You can substitute cooked quinoa or farro for brown rice to vary textures and flavors.
- Add grilled chicken or another protein to make the salad a more filling main course.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
