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.
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 RecipeIngredients1 cup cooked turmeric rice2-3 tablespoons kalamata olives sliced1 cup can chickpeas1 cup cherry tomatoes halved1 cup English cucumbers sliced1/4 cup feta cheese crumbled2 tablespoons fresh parsley choppedDressing3 tablespoons olive oil2 tablespoons red wine vinegar1 garlic clove pressed1 tablespoon pomegranate molasses1 tablespoon Dijon mustard¼ teaspoon salt¼ teaspoon black pepperInstructionsWhisk 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.