Mediterranean Pilaf Salad

READY IN: 40mins
Recipe by SusieQusie

Recipe created by Chef Marc Orfaly of Boston’s Pigalle Restaurant.

Top Review by Chef Decadent1

We really enjoyed this salad it was very flavorful. This is a nice combination between the pilaf and the vegetables, I hope you don't mind but I added a little bit of cucumber. I am looking forward to having leftovers tomorrow. This is very tasty. Thankyou!!!!

Ingredients Nutrition


  1. In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
  2. While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
  3. Remove cooked pilaf from heat. Stir in vinaigrette.
  4. Stir in olives, parsley, green onion and pine nuts.
  5. Gently fold in feta and tomatoes.
  6. Serve warm or at room temperature.
  7. If desired, refrigerate and serve slightly chilled.
  8. Cook’s Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

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