Greek Rice Salad

"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."
 
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Greek Rice Salad created by Shuzbud
Ready In:
1hr 10mins
Ingredients:
9
Serves:
2-3
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ingredients

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directions

  • 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.
  • When the rice is fully cooked, remove from the heat and allow to cool, for about 10 minutes.
  • 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.
  • When the rice is cool, add the cubed feta, black olives, cucumber and vinaigrette.
  • Stir to mix and put in the fridge for 30 minutes before serving to allow the flavours to blend.

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  1. appleydapply
    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.
     
  2. invictus
    Yum yum yum! Easy and tasty. I sure am glad there are leftovers for my lunch tomorrow.
     
  3. Chef Carol Kay
    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!
     
  4. Shuzbud
    Greek Rice Salad Created by Shuzbud
  5. Shuzbud
    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.
     

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