Mediterranean Rice Salad

Yumna Jawad
Updated

5 from 47 votes

This Mediterranean Rice Salad is a great way to bulk up a salad or use leftover rice - easily customizable and ready in minutes!

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Being Lebanese, Mediterranean cuisine has a hold on my heart! I love the simple but bright flavors and just had to had share my recipe for a Mediterranean Rice Salad. It’s packed with veggies like cucumbers, tomatoes, and red onion and has a briny kick from Kalamata olives. The best part? It’s all tossed together with a homemade dressing that brings it all together.

Mediterranean rice salad in a serving bowl with a wood serving spoon dipped inside.
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I started making this rice salad when I needed something light but filling for lunch or a quick dinner. Cooking up some basmati rice and mixing it with these Mediterranean staples is so easy, and the dressing is just a quick whisk away (pun intended!). It’s perfect for meal prep too—just keep the dressing separate until you’re ready to eat.

Recipe At a Glance

Cuisine Inspiration: Mediterranean
Primary Cooking Method: Stovetop
Dietary Info: Vegan
Key Flavor: Fresh, tangy, and savory
Skill Level: Easy

Summary

  • Fresh and Flavorful: This Mediterranean Rice Salad is all about fresh, bold flavors. I love how the cucumbers, tomatoes, and Kalamata olives come together with the dressing. It’s just so refreshing and perfect for a light meal.
  • Super Easy to Make: This recipe is so easy to put together. I just cook up some basmati rice, chop the veggies, and whisk up the dressing.
  • Great for Meal Prep: I often make a big batch of this salad to have on hand for the week.
  • Family-Friendly: This is a great recipe to get everyone involved. My kids love helping to chop the veggies and mix everything together. It’s fun to spend time together in the kitchen and get them excited about eating healthy.

Ingredients to Make a Mediterranean Rice Salad

Ingredients to make recipe: fresh parsley, red onion, lemon, spices, kalamata olives, grape tomatoes, Persian cucumbers, basmati rice, Dion mustard and oil.
  • Basmati Rice: I love using basmati rice for its light, fluffy texture and subtle flavor. It’s the perfect base for soaking up all the dressing and fresh veggie flavors. For help cooking basmati rice, you can view my tutorial here.
  • Persian Cucumbers: These cucumbers are super crunchy and have a mild taste. I like to dice them up finely so every bite has a bit of that crisp texture.
  • Grape Tomatoes: Grape tomatoes are my go-to for this salad because they’re sweet and juicy.
  • Red Onion: Red onion adds a nice sharpness and a bit of crunch. I dice it finely so it’s evenly distributed throughout the salad without overpowering any bites.
  • Kalamata Olives: These olives bring a tart, briny flavor that pairs really well with fresh vegetables.
  • Fresh Parsley: Fresh parsley adds color and a fresh, herby note.
  • Olive Oil: A good quality olive oil is a must for making the dressing rich and flavorful.
  • Lemon Juice: Freshly squeezed lemon juice gives the dressing a bright, tangy kick.
  • Dijon Mustard: Dijon mustard adds a bit of tang and flavor to the dressing.
  • Spices: Oregano, cumin, and of course, salt and pepper. These are essential for seasoning the salad and bringing out all the flavors. I like to season the dressing well and adjust to taste once everything is mixed.
  • Swap Basmati Rice for Quinoa: If you’re looking for a bit more protein or just want to change things up, quinoa is a great alternative. It has a lovely texture and adds a nice nutty flavor.
  • Add Some Protein: Sometimes I like to bulk up the salad by adding grilled chicken tenders, lemon garlic shrimp, or even roasted chickpeas. It makes it more filling and turns it into a complete meal.
  • Use Different Veggies: Don’t have Persian cucumbers or grape tomatoes? No problem! You can use regular cucumbers, cherry tomatoes, or even bell peppers. It’s all about using what you have on hand.
  • Feta Cheese: I love adding a bit of crumbled feta cheese for some extra creaminess and a salty kick. It pairs so well with the other Mediterranean flavors.
  • Herb Variations: If you don’t have parsley, fresh basil, mint, or cilantro can also work.
  • Different Dressings: While I love the lemon-dijon dressing, I sometimes switch it up with a balsamic vinaigrette or tahini-based dressing. It changes the flavor profile and keeps things interesting.

How to Make a Mediterranean Rice Salad

Dressing ingredients in a bowl before mixing.
Step 1: In a small bowl or jar add the dressing ingredients.
Dressing after mixing.
Step 2: Whisk together the dressing ingredients.
Cooked rice and prepped veggies added on top of dressing.
Step 3: In a large bowl, place the cooked rice, cucumbers, tomatoes, red onion, kalamata olives and parsley.
After tossing ingredients with dressing.
Step 4: Gently mix until well combined.

Tips for Making the Best Rice Salad

  1. Fluff the rice after cooking. Whether you’re making the rice from scratch or using the ready-to-heat kind, it’s important to fluff the rice after cooking by using a fork to separate the grains
  2. Use warm rice. Even though we often think of salads as cold meals, there’s something very comforting about the rice being served warm. It keeps the rice moist, and blends more equally into the salad.
  3. Don’t use short grain rice. If you’re cooking the rice from scratch, opt for long grain rice for the best consistency. I find that the short grain rice ends up being too sticky when used in a salad.
  4. Avoid using lettuce. Rice salads tend to be more hearty and are great for leftovers. Including lettuce in the salad, though, may create a soggy situation the next day. If you want to use greens, opt for spinach or kale that doesn’t release too much moisture.
Mediterranean rice salad in a small bowl with a wood spoon dipped inside.

What to Serve With Rice Salad

Frequently Asked Questions

How to Store & Reheat a Mediterranean Rice Salad

That will depend a lot on what you have in your salad and whether it’s been mixed yet. The rice itself will last in the fridge for up to 5 days. For best results, I recommend storing everything separately and assembling as needed.

Do you eat it hot or cold?

Like most salads, this rice salad should be served cold. However, I do personally enjoy the rice being warmed slightly because it creates a more moist consistency.

The dressing tastes too tangy. How can I fix it?

If the dressing is too tangy, you can balance it out by adding a bit more olive oil or a small amount of honey or sugar. This will help mellow out the acidity from the lemon juice.

Small bowl of veggie rice salad with tomatoes. cucumbers, and olives.

This Mediterranean Rice Salad has quickly become a favorite in my kitchen. It’s fresh, flavorful, and easy to make. Plus, with all the easy ways to customize it, you can make it your own based on what you have in the fridge.

More Mediterranean Salads

More Rice Recipes:

If you try this feel good Mediterranean Rice Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Mediterranean Rice Salad was originally published on September 12, 2019, and has recently been updated with new photography and step-by-step instructions to make it better. The recipe has been modified to remove chickpeas and feta cheese and uses basmati rice instead of turmeric rice, but any rice will work! You can find the original recipe in the recipe card Notes section below.

Frequently asked questions

Mediterranean rice salad recipe.
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Review

Mediterranean Rice Salad

This Mediterranean Rice Salad is a great way to bulk up a salad or use leftover rice – easily customizable and ready in minutes!
5 from 47 votes
Author Yumna Jawad
Servings 4 servings
Course Salads, Side Dish
Calories 326
Prep Time 15 minutes
Total Time 15 minutes
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Ingredients
  

For the Salad

  • 3 cups cooked basmati rice
  • 3 Persian cucumbers diced
  • 1 pint grape tomatoes halved
  • ½ red onion finely diced
  • ¼ cup pitted Kalamata olives roughly chopped
  • ¼ cup fresh parsley

For the Dressing

  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • In a large bowl, place the cooked rice, cucumbers, tomatoes, red onion, kalamata olives and parsley.
  • In a small bowl or jar, whisk together the dressing ingredients.
  • When ready to serve, pour the dressing over the salad and gently toss to combine.

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge, but keep each ingredient stored separately and don’t toss the salad until ready to eat.
Substitutes: For best results, follow the recipe as is. But this is a very versatile salad that can be adapted to your preferences and ingredient availability. 
 
Original Turmeric Salad Recipe
Ingredients
1 cup cooked turmeric rice
2-3 tablespoons kalamata olives sliced
1 cup can chickpeas
1 cup cherry tomatoes halved
1 cup English cucumbers sliced
¼ cup feta cheese crumbled
2 tablespoons fresh parsley chopped
Dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove pressed
1 tablespoon pomegranate molasses
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Whisk the ingredients for the salad dressing together in a small mason jar until well combined. Set aside.
Prepare rice according to package instructions. Allow one minute to cool, then fluff with a fork to separate the grains.
Assemble all the ingredients for the salad into two bowls or one large bowl. Pour the dressing over, toss and serve.

Nutrition

Serving: 1.5cups, Calories: 326kcal, Carbohydrates: 43g, Protein: 5g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 448mg, Potassium: 456mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1.393IU, Vitamin C: 28mg, Calcium: 56mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Vegan, Vegetarian
Cuisine Mediterranean, Middle Eastern
Course: Salads, Side Dish
5 from 47 votes (45 ratings without comment)

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Comments

  1. Michele says:

    This was simple and delicious. I took it to a potluck and it was easy to make in advance and could be served at room temperature. I made 2/3 white basmati rice and 1/3 brown rice to add some nutrients and fiber.

    Reply
    1. Yumna J. says:

      Yay, so happy you liked it! Thank you, Michele!!

      Reply
  2. Kristen says:

    I made this for my dept meeting and of course I tried some. Super simple and delicious (others that tried it said the same) and healthy. I will make this again and I loved the dressing.

    Reply
    1. Yumna J. says:

      So happy you and your coworkers liked it, especially the dressing! Thank you so much, Kristen!

      Reply
  3. Ali says:

    I can’t find the Lundberg Tumeric Rice. How do I make it from scratch?

    Reply
  4. Jon Way says:

    I don’t see in your article how much Turmeric is added to how much rice to make Turmeric rice..

    Reply
  5. Yumna Jawad says:

    Oh wow, even your toddler loved it!! Thank you so much!

    Reply