Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a quick and simple rice salad. The creamy feta blends beautifully with the black olives. If you leave out the cucumber, this is also lovely served warm. I like the flavour as it is but if you don't like vinaigrette tart, feel free to reduce the amount of red wine vinegar to 2 tablespoons.

Ingredients Nutrition


  1. Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
  2. When the rice is fully cooked, remove from the heat and allow to cool, for about 10 minutes.
  3. Meanwhile, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste.
  4. When the rice is cool, add the cubed feta, black olives, cucumber and vinaigrette.
  5. Stir to mix and put in the fridge for 30 minutes before serving to allow the flavours to blend.
Most Helpful

This was delicious. It made 4 servings so the calorie count on the recipe is too high, thankfully. :) I reduced the vinegar to 2T, used kalamata olives, and left out the cucumber because I forgot to buy one.

appleydapply July 13, 2009

Yum yum yum! Easy and tasty. I sure am glad there are leftovers for my lunch tomorrow.

invictus July 05, 2009

this recipe has three things i love quick, easy and tasty. I did trade the balck olives for kalamata olives and added a bit of chives. Thanks Shuzbud!

Chef Carol Kay June 23, 2009