Cookstr.com

Greek-Style Rice Salad

Updated February 23, 2016
(1 Votes)

0 Comments

Cookbook

Rice

Published by Harmony Books

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

 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.

6 servings

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationappetizer, side dish

Mealdinner, lunch

Taste and Texturecheesy, herby, savory, sharp, tangy, tart

Type of Dishsalad

Ingredients

  • 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

Instructions

• 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.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password