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Mediterranean rice salad recipe.
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5 from 49 votes

Mediterranean Rice Salad Recipe

Mediterranean Rice Salad made with basmati rice tossed with cucumbers, tomatoes, kalamata olives, and red onions in a lemon vinaigrette dressing.
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Side Dish
Cuisine: Mediterranean, Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Author: Yumna Jawad

Equipment

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.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. For best results, store each ingredient separately; don't assemble and dress the salad until you're ready to serve.
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
1/4 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

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