← Back to Search Results
Greek-Style Rice Salad Recipe-18416

Photo by: Joseph De Leo
Comments: 0


This is a delicious accompaniment to barbecued lamb or lemon-marinated chicken, or as a light luncheon entree with some crusty bread.

Yield: 4-6 servings


  • 2 cups water
  • 1 cup white rice (see note)
  • 6 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon Dijon mustard
  • Pinch salt
  • Freshly ground black pepper to taste
  • 2 large ripe tomatoes, peeled, seeded, and diced (about 2 cups)
  • ½ pound feta cheese, crumbled
  • ¾ cup sliced pitted black olives, preferably imported
  • ¼ cup chopped fresh parsley


• 1. Bring the water to a boil in a 2-quart saucepan over high heat. Add the rice, stir, cover, reduce the heat, and cook for 15 to 20 minutes or until all the liquid is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes.

• 2. To prepare the marinade, in a medium bowl whisk together the oil, lemon juice, oregano, mustard, salt, and pepper. Mix in the tomatoes, feta, olives, and parsley and allow to marinate while the rice is cooking.

• 3. Place the hot rice in a large serving bowl. Drain the marinade over the hot rice, toss, and let cool slightly. Add the tomato-feta mixture and toss. Taste and adjust seasonings. Serve lukewarm or refrigerate until 30 minutes before serving.


 To substitute brown or a blended rice, adjust the amount of liquid used and the cooking time according to the package directions.

Molded Rice Salads

For molded rice salads, pack this salad into a well-greased mold, press down firmly, cover with wax paper, and weigh for 30 minutes, using cans or other weights, before un-molding onto a serving platter. A ring mold makes an attractive presentation, especially when the center is overflowing with one of the salad ingredients. For instance, fill a ring of Greek-Style Rice Salad with chopped tomatoes, feta cheese, or olives.

© 1991 Bonnie Tandy Leblang and Joanne Lamb Hayes

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

377kcal (19%)
214mg (21%)
13mg (22%)
87mcg RAE (3%)
34mg (11%)
774mg (32%)
8g (40%)
25g (38%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-explorations Baked Explorations
by Matt Lewis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
nigella-express Nigella Express
by Nigella Lawson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
in-the-kitchen-with-david In the Kitchen with David
by David Venable
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
lidias-italy Lidia's Italy
by Lidia Bastianich
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?