Greek Rice Feta Salad

Bright, fresh, and packed with Mediterranean-inspired flavor, this Greek Rice Feta Salad is the perfect balance of hearty and zesty. Featuring a base of tender, fluffy long-grain white rice, this salad is brought to life with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and the creamy tang of crumbled feta cheese. A zippy homemade dressing of extra-virgin olive oil, lemon juice, red wine vinegar, and fresh herbs like parsley and dill ties everything together beautifully. Ready in just 40 minutes, this make-ahead dish is ideal for summer barbecues, light lunches, or as a standout side at a dinner party. Serve it chilled for an irresistible burst of vibrant flavors in every bite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 1 small (finely diced) red onion
• 1 medium (diced) cucumber
• 1.5 cups (halved) cherry tomatoes
• 0.5 cup (pitted and halved) kalamata olives
• 0.75 cup (crumbled) feta cheese
• 2 tablespoons (chopped) fresh parsley
• 1 tablespoon (chopped) fresh dill
• 3 tablespoons (freshly squeezed) lemon juice
• 1 tablespoon red wine vinegar
• 1 clove (minced) garlic
• 0.5 teaspoon (freshly ground) black pepper

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rice, water, and 1 teaspoon of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water has been absorbed.

Step 3

Remove the rice from heat and let it cool completely. To speed up cooling, spread the rice on a baking sheet lined with parchment paper.

Step 4

In a large mixing bowl, combine the cooled rice, diced red onion, cucumber, cherry tomatoes, kalamata olives, and crumbled feta cheese.

Step 5

In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, freshly ground black pepper, parsley, and dill until well combined.

Step 6

Pour the dressing over the rice mixture and gently toss to evenly coat. Adjust the seasoning with additional salt or pepper if needed.

Step 7

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Step 8

Garnish with additional parsley and feta cheese, if desired, and serve chilled or at room temperature.

Nutrition Facts

Serving size	1558.5 grams (1558.5g)

Amount per serving	% Daily Value*
Calories	1353

Total Fat 96.30g	123%
Saturated Fat 24.60g	123%
Polyunsaturated Fat 0.70g
Cholesterol 100mg	33%
Sodium 5114mg	222%
Total Carbohydrate 99.80g	36%
Dietary Fiber 14.60g	52%
Total Sugars 15.20g
Protein 26.60g	53%

Vitamin D 18IU	90%
Calcium 829mg	64%
Iron 9mg	52%
Potassium 1284mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 7.8%

Carbs: 29.1%