Greek Brown Rice Salad
Submitted by combined
A hearty Greek brown rice salad tossing nutty whole-grain rice with tomato, cucumber, feta, kalamata olives, and creamy avocado in a lemony, minty dressing. A fresh Mediterranean grain bowl.
YIELD
8 servingsPREP
18 minCOOK
42 minREADY
125 minThis is a Greek salad with staying power, all the bright, briny flavors you love folded into nutty brown rice for a hearty, meal-worthy grain bowl.
The familiar Greek cast is here, juicy tomatoes, cool cucumber, red onion, salty feta, and kalamata olives, lifted with fresh mint and a lemon-garlic-olive oil dressing. Diced avocado adds a creamy richness you don’t usually find in a Greek salad.
A smart first step: toss the avocado with lemon juice before anything else. The acid keeps it from browning and seasons it, so it stays green and fresh through the salad.
Fold the cooled rice in gently at the end so it doesn’t go gummy. One honest note from the recipe: eat this the day it’s made. The tomato and cucumber release water over time, so it turns watery by day two. Serve it fresh and slightly chilled, while everything’s crisp.
Kitchen Tips
- Cool the brown rice before folding it in so it stays fluffy and the fresh ingredients don’t wilt.
- Toss the avocado in lemon juice first to keep it green and bright.
- Salt lightly, since the feta and olives bring plenty of their own.
- Eat it the same day, since it gets watery as the tomato and cucumber release juices.
Variations
- Add chickpeas or grilled chicken to make it a fuller main.
- Use quinoa or farro in place of the brown rice.
- Stir in fresh dill, parsley, or oregano along with the mint.
Ingredients
Directions
Bring the brown rice and water to a boil in a saucepan over high heat.
Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Remove from heat and allow to cool, fluffing occasionally with a fork.
Toss the avocado and lemon juice together in a large bowl.
Stir in the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl, lightly toss the mixture until evenly combined.
Fold the cooled rice gently into the mixture.
Serve immediately or chill up to 1 hour.
The salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
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