Rice Salad Recipe: Mediterranean Rice Salad

Easy Summer Salad Recipe, Delicious With Long Grain Brown Rice

This salad recipe tops our list of easy summer recipes. If you have cooked rice on hand, mediterranean rice salad recipe can be prepared in minutes.

Use white rice if you'd rather, but long grain brown rice is especially delicious in this salad recipe - the nutty chewy taste of the brown rice goes perfectly with the mediterranean flavors of the fresh herbs, kalamata olives, summer vegetables, and olive oil.

We first served this salad at a birthday party and it was a big hit. (We always experiment on our guests - they expect it by now). This is a huge salad recipe, and we were happy there was some left over - it tasted even better the next day!

No need to interrupt your summer fun to cook. Make this easy rice salad recipe ahead of time, and store it in the fridge until you're ready to eat it. Enjoy a quick and tasty summer meal anytime.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

6-8 Servings: Rice Salad Ingredients:

• 1 1/2 cups long grain brown rice
• 3 cups cold water
• 1/2 tsp salt
• 1/4 cup fresh squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1 Tbsp. minced fresh oregano or 1 tsp dried oregano
• 3 Tbsp. minced fresh basil
• 1 tsp salt
• 1/4 tsp. black pepper
• 2 cups spinach leaves, washed, stemmed, and chopped (To save time you can use prewashed baby spinach)
• 1 medium red bell pepper, finely chopped
• 1 small cucumber, peeled, seeded, and finely chopped
• 1/2 cup chopped green onions or chives
• 1/2 cup chopped Kalamata or regular black olives
• 1/2 cup toasted pine nuts OR 1/2 cup toasted pumpkin and sunflower seeds (toast on a flat baking pan for 10 minutes at 325 degrees)
• Optional: To boost the protein, add 1/2 cup black beans, and-or 1/2 cup crumbled feta cheese

Rice Salad Directions:

1. Make rice several hours ahead of time or the make night before and refrigerate
2. Rinse rice until water runs clear
3. Place rice and water in a pot and bring to a boil
4. Add 1/2 tsp of salt, cover, and turn rice down to medium low
5. Cook rice until done, about 45-60 minutes
6. Fluff rice gently with a fork and set aside to cool to room temperature. Setting the pan in a sink full of cold water will help it cool quickly
7. Mix lemon juice, olive oil, oregano, basil, 1 tsp of salt, and pepper in a large bowl
8. Toss the rice with the olive oil mixture
9. Stir in spinach, bell pepper, cucumber, green onions, olives, and pine nuts
10. Serve chilled or at room temperature

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More Grain Based Salad Recipes

Quinoa Black Bean Salad Quinoa Lentil Salad Quinoa Salad Rice and Red Lentil Salad Tabouleh Middle Eastern Salad

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