The Greek red rice salad is easy to prepare. Very tasty, healthy, and light, it’s the perfect meal for those who want to stay in shape or prefer fresh foods during the hot summer days. It is quick to prepare and perfect to take to the beach or the mountains for a picnic, or to pack in your lunchbox and take to the office.

Here are more fresh and tasty ideas for your summer lunches

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4 servings
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for the red rice salad

1 1/2 cups red rice
7 oz feta
1 cup cucumbers
1/3 cup black olives in brine (pitted)
1/4 cup tomato (or cherry tomatoes)
2 tbsps extra virgin olive oil
10 leaves basil
to taste salt (for the rice cooking water)

Tools

1 Pot
1 Cutting board
1 Colander
1 Knife
1 Spoon
1 Bowl
1 Peeler

Preparation of the red rice salad

First, take a pan, pour in the water and salt, bring to a boil, and then add the red rice. Cook for the minutes indicated on the package, mine took 15 minutes. Drain it and let it cool well under cold running water. Set aside.
Take the cucumber, peel it with a peeler, cut it lengthwise into four, remove the seeds (see the video for how to do it), then dice it (1) and place it in a bowl. Then take the feta, crumble it (2) and add it to the bowl. If the black olives are not sliced, we will cut them into rings with a knife (3), and add them to the bowl as well.
Cut the tomato (or cherry tomatoes) into pieces and add them with the rest of the ingredients (4). Add the cold red rice (5) and season with the oil and chopped basil (6). Mix everything well and we’re ready to eat!