This Mediterranean Rice Salad is a refreshing, wholesome dish loaded with bold flavors and vibrant ingredients. Perfect as a side or light main course, it brings together fluffy basmati rice, crisp cucumbers, sweet tomatoes, and briny Kalamata olives, all tossed in a zesty lemon and herb vinaigrette. It’s simple, quick to prepare, and ideal for picnics, potlucks, or meal prep.
Mediterranean Rice Salad
4
servings15
minutes20
minutes310
kcalIngredients
- 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, chopped
- 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
Directions
- In a large bowl, combine the cooked basmati rice, cucumbers, grape tomatoes, red onion, Kalamata olives, and parsley.
- In a small bowl or jar, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, oregano, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve immediately, or chill for 15–30 minutes for even more flavor.
Notes
- Cool the Rice:
Ensure the rice is completely cooled before mixing to maintain texture and prevent clumping. - Custom Add-ins:
Feel free to add chickpeas, feta cheese, or roasted red peppers for extra protein or flavor. - Storage Tip:
Store leftovers in an airtight container in the fridge for up to 3 days. Add a squeeze of lemon before serving to freshen it up.
Whether you’re looking for a quick weeknight side dish or a make-ahead lunch, this Mediterranean Rice Salad delivers on all fronts—flavor, texture, and nutrition. It’s vegan, gluten-free, and easy to customize with your favorite add-ins like feta cheese, chickpeas, or roasted red peppers. Serve it chilled or at room temperature and enjoy a taste of the Mediterranean in every bite.
