The Greek Rice Salad is a very fresh and light dish, with lots of raw and colorful vegetables that is also very tasty.
We all know Greek salad, made with cherry tomatoes, feta chunks, and cucumbers. I really like feta cheese, and in this rice salad, combined with more delicate flavors, it goes perfectly.
This dish is simple, very light, and tasty. I also prepared it quickly because while the rice was cooking, I chopped the vegetables and combined everything together.
You can also prepare it a few hours in advance, so the flavors blend well and it becomes even more delicious!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 cup parboiled rice
- 7 oz feta
- 1 cucumber
- 7 oz cherry tomatoes
- Half yellow bell pepper
- olives
- extra virgin olive oil
- 1 drizzle balsamic vinegar
- salt
How to prepare Greek Rice Salad
Boil some salted water in a pot and when it boils, add the rice. Cook it according to the package instructions (usually 12 minutes), then drain it and cool it under running water to stop the cooking.
While the rice is cooking, cut the bell pepper, cucumber (I peeled some of the skin), and cherry tomatoes into pieces and place them on a plate. Finally, add the olives.
Put the rice in a large bowl and season it with olive oil and a drizzle of balsamic vinegar.
Add all the vegetables and the crumbled feta with your hands. Adjust the salt, stir to mix well, and divide among serving plates.
Storage
You can store this rice salad in the fridge, closed in an airtight container, for up to two days.
