Greek rice salad
5
Points®
Total time: 43 min • Prep: 18 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Serve up the fresh taste of the Mediterranean in this rice salad that's filled with tomatoes, cucumber Kalamata olives, red onion and feta cheese. It's mixed with a zesty mint dressing that pulls all the flavors together. This can be made ahead and refrigerated overnight. Leftovers also make an excellent lunch the next day. This rice salad makes a wonderful picnic or barbecue side dish. Or turn it into a main course by adding some cooked chicken or shrimp.
Ingredients
Water
2 cup(s)
Uncooked white rice
1 cup(s), long grain-variety
Lemon zest
1 tsp, grated
Fresh lemon juice
¼ cup(s)
Water
2 Tbsp
Peppermint leaves
¼ cup(s), fresh, chopped
Olive oil
3 Tbsp, extra-virgin
Jarred minced garlic
½ tsp
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Tomato
1 large, diced
Cucumber
1 cup(s), diced
Red onion
⅓ cup(s), chopped, or diced
Olives
10 gm, Kalamata, sliced
Crumbled feta cheese
½ cup(s)
Instructions
1
Bring 2 cups of water to a boil in a medium saucepan; stir in rice and return to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes. Remove pan from heat, uncover and let cool, tossing occasionally.
2
In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.
3
Add cooled rice, tomato, cucumber, onion and olives to bowl; toss to mix and coat. Add feta cheese; toss. Serve immediately or cover and refrigerate up to 1 day. Yields about 3/4 cup per serving.
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