Rice Salad with Mint

Bright, refreshing, and bursting with Mediterranean flavors, this Rice Salad with Mint is the perfect dish for a light lunch or a vibrant side at your next gathering. Featuring fluffy long-grain rice as its base, this salad is layered with fresh mint and parsley for an herbaceous kick, juicy cherry tomatoes, cool cucumber, and a touch of red onion for a subtle bite. Tossed in a zesty lemon-olive oil dressing and optionally finished with creamy feta cheese, each bite is a delightful balance of texture and flavor. With just 15 minutes of prep and minimal cooking time, this recipe is as easy to make as it is delicious. Serve it chilled or at room temperature for a versatile, make-ahead dish that highlights simple, wholesome ingredients. Perfect for summer picnics, quick weeknight meals, or healthy meal prep!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 teaspoon salt
• 0.5 cup fresh mint leaves
• 0.25 cup parsley leaves
• 1 cup cherry tomatoes
• 1 medium cucumber
• 0.25 cup red onion
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 0.25 teaspoon black pepper
• 0.5 cup feta cheese (optional)

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then drain it well.

Step 2

In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.

Step 3

Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff it with a fork and transfer it to a large mixing bowl to cool to room temperature.

Step 4

While the rice cools, finely chop the mint leaves and parsley. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

Step 5

In a small bowl, whisk together the lemon juice, olive oil, and black pepper to make the dressing.

Step 6

Once the rice is cool, add the mint, parsley, cherry tomatoes, cucumber, and red onion to the bowl. If using, crumble the feta cheese and add it to the mixture.

Step 7

Pour the dressing over the rice and vegetable mixture. Toss gently to combine, ensuring the salad is evenly coated with the dressing.

Step 8

Taste and adjust seasoning, adding additional salt or pepper as needed.

Step 9

Refrigerate the salad for at least 30 minutes to allow the flavors to meld, then serve chilled or at room temperature.

Nutrition Facts

Serving size	1454.7 grams (1454.7g)

Amount per serving	% Daily Value*
Calories	1137

Total Fat 70.60g	91%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 4.00g
Cholesterol 107mg	36%
Sodium 3790mg	165%
Total Carbohydrate 101.70g	37%
Dietary Fiber 16.60g	59%
Total Sugars 18.70g
Protein 33.80g	68%

Vitamin D 0IU	0%
Calcium 1172mg	90%
Iron 20mg	111%
Potassium 2029mg	43%

*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: 54.0%

Protein: 11.5%

Carbs: 34.6%