Summer Rice Salad
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
This is one of my favorite go to meals when summer rolls around because it comes together in just 35 minutes and requires barely any cooking. The beauty of this salad is how the crisp vegetables, tangy feta, and briny olives play off each other so perfectly. I love that it's packed with fresh parsley, which is loaded with vitamin K and supports bone health. Best of all, you probably have most of these ingredients already on hand, making it incredibly budget friendly. Whether you're meal prepping for the week or need something quick to bring to a potluck, this salad never disappoints.
Ella x
Ingredients
- 400cooked white rice
- 200cherry tomatoes
- 100cucumber
- 100red onion
- 150crumbled feta cheese
- 120kalamata olives
- 50fresh parsley
- 30 mllemon juice
- 60 mlolive oil
- 1 gsalt
- ½ gblack pepper
Detail level
Instructions
- 1
In a large bowl, combine cooked white rice, cherry tomatoes, cucumber, and red onion.
Tip: Make sure to chop the vegetables into small pieces.
- 2
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
Tip: Adjust the seasoning to taste.
- 3
Pour the dressing over the rice mixture and toss to combine.
Tip: Add more dressing if you prefer a tangier salad.
- 4
Sprinkle crumbled feta cheese and chopped parsley over the salad.
Tip: You can also add more olives if you like.
- 5
Toss gently to distribute the toppings evenly.
Tip: Serve immediately or cover and refrigerate for up to 2 hours.
- 6
Just before serving, squeeze a bit more lemon juice over the salad.
Tip: This will add a burst of freshness to each bite.
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