Mediterranean Rice Salad
User Reviews
5.0
144 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
326 kcal
-
Cuisine
Mediterranean, Middle Eastern
Mediterranean Rice Salad
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This Mediterranean Rice Salad is a great way to bulk up a salad or use leftover rice - easily customizable and ready in minutes!
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Ingredients
For the Salad
- 3 cups Cooked basmati rice
- 3 Persian cucumbers diced
- 1 pint grape tomatoes halved
- ½ red onion finely diced
- ¼ cup pitted kalamata olives roughly chopped
- ¼ cup fresh parsley
For the Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
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Instructions
- In a large bowl, place the cooked rice, cucumbers, tomatoes, red onion, kalamata olives and parsley.
- In a small bowl or jar, whisk together the dressing ingredients.
- When ready to serve, pour the dressing over the salad and gently toss to combine.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge, but keep each ingredient stored separately and don't toss the salad until ready to eat.
- Substitutes: For best results, follow the recipe as is. But this is a very versatile salad that can be adapted to your preferences and ingredient availability.
- Original Turmeric Salad Recipe
- Ingredients
- 1 cup cooked turmeric rice
- 1 cup cooked turmeric rice
- 2-3 tablespoons kalamata olives sliced
- 2-3 tablespoons kalamata olives sliced
- 1 cup can chickpeas
- 1 cup can chickpeas
- 1 cup cherry tomatoes halved
- 1 cup cherry tomatoes halved
- 1 cup English cucumbers sliced
- 1 cup English cucumbers sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh parsley chopped
- Dressing
- Dressing
- 3 tablespoons olive oil
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons red wine vinegar
- 1 garlic clove pressed
- 1 garlic clove pressed
- 1 tablespoon pomegranate molasses
- 1 tablespoon pomegranate molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon black pepper
- Instructions
- Whisk the ingredients for the salad dressing together in a small mason jar until well combined. Set aside.
- Whisk the ingredients for the salad dressing together in a small mason jar until well combined. Set aside.
- Prepare rice according to package instructions. Allow one minute to cool, then fluff with a fork to separate the grains.
- Prepare rice according to package instructions. Allow one minute to cool, then fluff with a fork to separate the grains.
- Assemble all the ingredients for the salad into two bowls or one large bowl. Pour the dressing over, toss and serve.
- Assemble all the ingredients for the salad into two bowls or one large bowl. Pour the dressing over, toss and serve.
Nutrition Information
Show Details
Serving
1.5cups
Calories
326kcal
(16%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Sodium
448mg
(19%)
Potassium
456mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1.393IU
(0%)
Vitamin C
28mg
(31%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 326kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 448mg | 19% |
| Potassium | 456mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1.393IU | 0% |
| Vitamin C | 28mg | 31% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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