Greek Inspired Rice Salad

Rice is a fantastic base for a cold summer salad. Like pasta, it is versatile and lends itself to a variety of flavors and mix-in ingredients. So, whenever I make a pot of rice, I always make enough so I have leftovers the next day to make fried rice or a cold rice salad like this. This one takes inspiration from a Greek salad with mix-ins like cucumber, peppers, feta cheese, and olives. It is a quick, delicious, and satisfying side you can have for lunch or serve at a barbecue or potluck. If you don’t have leftover rice, simply make a fresh pot – any variety you have on hand will do the trick. To cool it quickly, dump the warm rice out onto a baking sheet and spread it out. Pop it into the refrigerator for about 20 minutes or until it’s cooled completely and then make the salad.

Table of Contents

• Ingredients you will need for this Greek inspired rice salad
• How to make this Greek inspired rice salad recipe
• Tips and tricks to make the best rice salad
• FAQ

Ingredients you will need for this Greek inspired rice salad

This recipe is simple and packed with refreshing flavors. Here’s what you’ll need:

• 3 cups of cooked rice
• ½ green pepper, diced
• ½ red pepper, diced
• 3 green onions, thinly sliced
• ½ cup chopped black olives
• ¾ cup crumbled feta cheese
• ½ cup chopped flat-leaf parsley
• 1 teaspoon dried oregano leaves
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• ¼ cup white wine vinegar
• ¼ cup vegetable oil
• Salt, to taste

How to make this Greek inspired rice salad recipe

Follow these simple steps to prepare your delicious Greek inspired rice salad:

1. Prepare the ingredients: Dice the green pepper, red pepper, and green onions. Chop the black olives and parsley.
2. Combine the ingredients: Add the rice, green pepper, red pepper, green onions, black olives, feta cheese, parsley, oregano, garlic powder, pepper, white wine vinegar, and vegetable oil to a large bowl. Stir to combine.

Season and chill: Season with salt to taste. Refrigerate for a minimum of 30 minutes up to 24 hours before serving to let the flavors meld together.

Tips and tricks to make the best rice salad

Creating the perfect rice salad involves a few key tips:

• Use cooled rice: Cool the rice quickly by spreading it on a baking sheet and refrigerating it for about 20 minutes.
• Mix well: Ensure all ingredients are evenly distributed throughout the salad.
• Adjust seasoning: Taste and adjust seasoning before serving for the best flavor.

FAQ

Can I make this salad ahead of time?

Yes, this salad can be made up to a day in advance. The flavors will meld together, making it even more delicious.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

Can I use a different type of cheese?

Yes, you can substitute feta with goat cheese or any other cheese you prefer.

What other vegetables can I add?

Feel free to add other vegetables like cherry tomatoes, cucumbers, or artichoke hearts for extra flavor and texture.

Greek Inspired Rice Salad

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• Author: Andrea Buckett

Ingredients

3 cups of cooked rice 1/2 green pepper 1/2 red pepper 3 green onions, thinly sliced 1/2 cup chopped black olives 3/4 cup crumbled feta cheese 1/2 cup chopped flat leaf parsley 1 teaspoon dried oregano leaves 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/4 cup white wine vinegar 1/4 cup vegetable oil Salt

Instructions

1. Add the rice, green pepper, red pepper, green onions, black olives, feta cheese, parsley, oregano, garlic powder, pepper, white wine vinegar and vegetable oil to a bowl and stir to combine.  Season with salt. 

2. Refrigerate for a minimum of 30 minutes up to 24 hours and serve.