Warm Greek-style Rice Salad

Total Time
Prep 10 mins
Cook 20 mins

This is from my Cookshelf Rice and Risotto cookbook. I have not tried it. Cook time is estimation of time it takes to cook the rice. It looks yummy!

Ingredients Nutrition


  1. Cook rice till tender.
  2. Drain and rinse under hot water.
  3. Drain again.
  4. Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
  5. Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
  6. Stir to coat.
  7. Toss along with the rice in a large bowl.
  8. Garnish individual servings with feta cheese and diced cucumbers.


Most Helpful

This was a great salad! I served it cold, and it was so colorful. I used orange, yellow, and red peppers. Had some leftovers for breakfast this morning. I didn't use the capers. I will make again. Thanks for posting.

vbak July 04, 2010

Fantastic rice salad, easy to prepare and the taste was amazing. I forgot the cucumbers but it really didnt need it! Thanks for posting a great recipe.

xanthe April 30, 2005

Mmmmm so tasty! The only major change I made was to use orzo instead of rice (personal preference). I used 2x the olives, a whole cuke (mixed in) and used less olive oil in the dressing. Also added a dash of cayenne to the dressing. Yum!!

flower7 March 02, 2005

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