Description
This Mediterranean Crispy Rice Salad is a refreshing and flavorful dish that combines crispy rice with a medley of fresh vegetables, feta cheese, and herbs, all tossed in a zesty lemon vinaigrette. Perfect for a light meal or as a side dish, this salad is easy to make and bursting with Mediterranean flavors.
Ingredients
Scale
Rice:
- 2 cups cooked and cooled rice (preferably day-old, jasmine or basmati)
Vegetables:
- 2 tablespoons olive oil
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ cup red onion (finely chopped)
Additions:
- ½ cup canned chickpeas (rinsed and drained)
- ¼ cup kalamata olives (sliced)
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh mint (chopped)
Dressing:
- juice of 1 lemon
- 1 teaspoon red wine vinegar
- salt and black pepper to taste
Instructions
- Crisp the Rice: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cooked rice in an even layer and press gently with a spatula. Cook undisturbed for 5–7 minutes until crispy.
- Prepare the Salad: In a large bowl, combine the cherry tomatoes, cucumber, red onion, chickpeas, olives, feta, parsley, and mint.
- Make the Dressing: In a small bowl, whisk together lemon juice, red wine vinegar, and remaining olive oil. Season with salt and pepper.
- Combine and Serve: Add the crispy rice to the salad mixture, drizzle with dressing, and toss gently to combine. Serve immediately at room temperature or chilled.
Notes
- For extra crunch, add toasted pine nuts or slivered almonds.
- This dish is versatile and great for picnics or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1¼ cups
- Calories: 310
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg
