Greek Rice Salad30 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 2 hr
“Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.” - by Walk the Line
Original recipe yields 8 servings
- 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. Add 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.
Amount Per Serving (8 total)
- 224 cal
- 12.7 g
- 24.6 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"I hate it when people rate a recipe when they actually made it differently. But...I was put off by the submitters instruction that the tomato and cucumber meant the salad needed to be eaten the same d..." See moreay. So, I left them out and served tomato, cucumber and avocado on the side. The salad, which I had doubled, lasted well for almost a week."
"Very nice alternative to the usual Greek salad. I love the mint, it really makes this salad a standout recipe. As directed, I wouldn't serve it immediately nor chill it for an hour. The flavors need ..." See moretime to meld and chilling it would kill the flavor. I let it sit, covered, at room temp for 30 minutes."
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