Servings
Font
Back
0 from 144 votes

Mediterranean Rice Salad

This Mediterranean Rice Salad is a great way to bulk up a salad or use leftover rice - easily customizable and ready in minutes!

Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 326 kcal
Course: Side Dish , Salad
Cuisine: Mediterranean , Middle Eastern

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

Instructions

    Cup of Yum
  1. In a large bowl, place the cooked rice, cucumbers, tomatoes, red onion, kalamata olives and parsley.
  2. In a small bowl or jar, whisk together the dressing ingredients.
  3. When ready to serve, pour the dressing over the salad and gently toss to combine.

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

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

% 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.