Rice salads save us during the summer months. We make a lot (at least I do) so I don’t have to cook every day. The Greek rice salad is easy to prepare, quick, and the dressing doesn’t require cooking. I’ve enriched it with some resting red onion, but if it’s not to your taste, you can easily omit it. Let’s get to work and prepare the Greek rice salad together.
If you’re looking for more rice salads, here are some tasty ideas!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing Greek rice salad
- 1 1/2 cups rice
- 14 oz cherry tomatoes
- 1 red onion
- 1/4 cup vinegar
- to taste salt
- 7 oz feta
- to taste fresh oregano
- A few leaves basil
- 1/2 cup Taggiasca olives
- 6 tbsps extra virgin olive oil
Tools
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- Cutting Board
Steps for preparing Greek rice salad
First, boil the rice in plenty of salted water. Drain and collect in a bowl. Season with extra virgin olive oil and let cool. Slice an onion. Salt it, cover with vinegar, and let it rest for at least 30 minutes.
Wash and cut the cherry tomatoes into wedges. Add them to the cold rice with crumbled feta. Scent with oregano and chopped basil. Add the olives. You can use Greek ones, but I preferred pitted Taggiasca olives.
Drain the onion, rinse it, and add it to the rice salad. Cover the bowl with plastic wrap and let rest in the fridge for a couple of hours before serving.
Storage
You can store the rice salad in the fridge for a couple of days.
FAQ (Questions and Answers)
What if I don’t like onion?
You can easily omit it.
What other herbs can I use?
Chives and parsley are also great options.What other herbs can I use?
Chives and parsley are also great options.
