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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.

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

• 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.

Popular Substitutions & Additions

• 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

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.

What to Serve With Rice Salad

• Mediterranean Stuffed Chicken
• Grilled Chicken Kabobs
• Beef Shawarma

Frequently Asked Questions

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

• Couscous Salad
• Kale & Farro Salad
• Mediterranean Chopped Salad
• Mediterranean Pasta Salad
• Lebanese Tabbouleh

More Rice Recipes:

• Lebanese Rice 
• Tomato Rice Pilaf
• Bulgur Pilaf
• Saffron Rice
• Sayadieh Turmeric Rice

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