Description
A vibrant Mediterranean Crispy Rice Salad combining fluffy jasmine or basmati rice with fresh vegetables, herbs, and tangy feta cheese, enhanced by a zesty lemon and red wine vinegar dressing. This refreshing salad offers a delightful crunch from the crispy rice and bursts of flavor from olives, mint, and oregano.
Ingredients
Scale
Rice Base
- 2 cups cooked and cooled jasmine or basmati rice
- 1 tablespoon olive oil
Vegetables & Herbs
- ½ cup diced cucumber
- ½ cup cherry tomatoes, halved
- ¼ cup kalamata olives, sliced
- ¼ cup red onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
Dressing & Cheese
- ¼ cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prepare Crispy Rice: Heat olive oil in a nonstick skillet over medium heat. Add the cooked and cooled rice in an even layer and cook without stirring for 5–7 minutes until the bottom becomes golden and crispy. Gently toss the rice and cook for an additional 2–3 minutes to crisp more evenly. Transfer the crispy rice to a large bowl and let it cool slightly.
- Add Vegetables and Herbs: To the bowl with crispy rice, add diced cucumber, halved cherry tomatoes, sliced kalamata olives, finely chopped red onion, crumbled feta cheese, chopped parsley, and chopped mint. Mix gently to combine.
- Prepare Dressing: In a small bowl, whisk together lemon juice, red wine vinegar, dried oregano, salt, and black pepper until well combined.
- Dress and Serve: Pour the dressing over the rice and vegetable mixture. Toss well to ensure everything is evenly coated. Serve immediately for the best crunch, or chill for 20 minutes before serving for a cooler, more refreshing salad.
Notes
- For added protein, top with grilled chicken or chickpeas.
- Feta cheese can be substituted with goat cheese or omitted for a dairy-free version.
- Best served the same day to maintain the crispiness of the rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
