Mediterranean Rice Salad ~ gf, veg

Gluten FreeLow CarbVegetarian

If you’re looking for a refreshing and flavorful dish that is quick and easy to put together during summer, then you should try this Mediterranean Rice Salad.
This salad is full of nutrients, naturally gluten-free, colorful, and super delicious. It’s simple to make by putting all ingredients together in a bowl and mix them well with citrus oregano dressings.

You can easily store this salad in a fridge for a couple of days to use it during the week because you’ll want to eat this dish every single day.
I also love that rice is so versatile and can be used in so many different meals, so feel free to mix it with soup, or stir-fried vegetables as a quick meal for the family!

Mediterranean Rice Salad

Full of nutrients, naturally gluten-free, super delicious dish for summer
Course Main Course
Cuisine Mediterranean
Keyword bellpepper, cucumber, fetacheese, garlic, lemons, olive, oliveoil, oregano, rice, spinach
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 servings
Author recipe from John Moogan
Cost 6

Ingredients

Lemon Oregano Dressing

  • ¼ cup fresh lemon juice
  • cup extra virgin olive oil
  • 1 clove minced garlic
  • 1 teaspoon fresh oregano, minced
  • teaspoon red pepper flakes
  • salt and pepper to taste

Rice Salad

  • cups long-grain rice. (you can use brown rice, or short-grain as well)
  • 2 cups chopped spinach leaves
  • 1 red bell pepper, finely chopped
  • 1 small cucumber, peeled, seeded, and finely chopped
  • ½ cup chopped green onion/scallion
  • ½ cup chopped kalamata olives
  • 1 cup crumbled feta cheese (or cubes)

Instructions

To make lemon oregano dressing

  • In a large bowl, whisk lemon juice, olive oil, garlic, oregano, red bell pepper, pepper flakes, salt, and pepper. Mix well. Set aside.

To cook the rice

  • In a medium saucepan, bring 2½cups of water to a boil.
  • Add ½ teaspoon of salt, and the rice.
  • Turn the heat to low, cover, and simmer for 15 minutes.
  • Remove from heat and let sit for 5 minutes.
  • Uncover and fluff it with a fork.

To assemble

  • Add about 1 Tablespoon dressing to the small bowl rice (I assemble this salad right before serving, so use your judgment as how much rice you'd like in your bowl)
  • Add spinach, and toss it with the rice.
  • Add the remaining ingredients and toss to combine. [Most likely you'll have extras depending on how many people you want to serve. Which is a good thing, because you'll have more for future use!]
  • Serve at room temperature.

 

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