This Rice Salad with Tomatoes, Cucumbers, and Feta is a fresh and healthy recipe, which is made with cherry tomatoes and fresh mint. It’s the perfect summer side dish, ready in about an hour and 15 minutes.
Rice Salad with Tomatoes, Cucumbers, and Feta Ingredients
- 7 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped (1 ½ cups)
- 3 cloves garlic, minced (2 tablespoons)
- Kosher salt and freshly ground pepper
- 1 ½ cups long-grain brown rice
- 1 pound small heirloom or cherry tomatoes, halved (3 cups)
- 3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
- 3 tablespoons sherry vinegar
- 8 ounces feta, crumbled (1 ½ cups)
- 1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
- 1 cup lightly packed fresh mint leaves, roughly chopped if large
How To Make Rice Salad with Tomatoes, Cucumbers, and Feta
- Sauté the Aromatics: Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the onion, garlic, and 1 teaspoon of salt; cook for 3 to 4 minutes, until translucent and fragrant. Transfer this mixture to a large bowl.
- Toast and Cook the Rice: Return the saucepan to the heat with 1 tablespoon of oil. Add the rice and cook, stirring, for 2 to 3 minutes until it smells nutty and looks golden in places. Add 2 1/4 cups of water, bring to a boil, then cover and reduce the heat to low. Cook for 35 to 40 minutes, until the water is absorbed and the rice is tender.
- Rest and Cool the Rice: Remove the rice from the heat and let it stand, covered, for 5 minutes. Transfer the cooked rice to the bowl with the onion mixture and let it cool for about 20 minutes, spreading it out to help it cool faster.
- Assemble the Salad: To the cooled rice, stir in the tomatoes, cucumbers, sherry vinegar, and the remaining 1/4 cup of olive oil. Season to your taste with salt and pepper. Just before serving, gently fold in the crumbled feta, fresh parsley, and mint.
Recipe Tips
- How to get fluffy, not mushy, rice? The secret is to let the cooked rice cool completely on a large plate or baking sheet after you mix it with the onions. This stops it from continuing to steam, which can make the grains sticky and mushy, and ensures they stay separate.
- Can I make this salad ahead of time? Yes! This is a perfect make-ahead salad. The recipe notes suggest you can combine the rice, vegetables, and dressing and store it in the fridge for up to a day. Just be sure to fold in the fresh herbs and the feta cheese right before serving to keep them from wilting and getting soggy.
- What are the best vegetables to use? Using small, firm cucumbers like Kirby or Persian is key, as they have fewer seeds and are much less watery than standard cucumbers. A mix of colorful and sweet cherry or heirloom tomatoes also adds a beautiful look and fantastic flavor.
- Why toast the rice before cooking? Sautéing the dry rice in a little bit of oil for a couple of minutes before you add the water is a classic pilaf technique. It brings out the rice’s natural nutty flavor and helps the individual grains stay more separate and defined after cooking.
What To Serve With This Salad
This is a wonderfully versatile Mediterranean-style side dish that is hearty enough for a light lunch. It pairs perfectly with:
- Grilled chicken or salmon
- Lamb kebabs or kofta
- A simple piece of pan-seared fish
- As part of a larger meze or appetizer spread
How To Store This Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, if you know you will have leftovers, it’s best to store the fresh herbs and feta separately and add them to your portion just before eating.
Rice Salad Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 380 kcal
- Carbohydrates: 45g
- Protein: 9g
- Fat: 19g
- Saturated Fat: 6g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this salad is very adaptable. Quinoa would be an excellent gluten-free substitute. Farro would also be delicious, providing an even chewier texture. Just be sure to adjust the cooking time and liquid ratio for whichever grain you choose.
This salad is best served at room temperature or slightly chilled. Serving it directly from the refrigerator can mute the flavors, so let it sit on the counter for about 20-30 minutes before you serve it for the best taste.
Absolutely! This is a great base recipe. A can of rinsed and drained chickpeas would add extra protein and fiber. A handful of chopped Kalamata olives or some diced red bell pepper would also be fantastic additions for more Mediterranean flavor.
Try More Recipes:
- Bloody-Mary Tomato Salad Recipe
- Tomatoes with Lightly Whipped Cream Recipe
- Tomato and Brie Tart Recipe
Rice Salad with Tomatoes, Cucumbers, and Feta Recipe
Description
A healthy and refreshing Mediterranean-style grain salad with chewy brown rice, crisp cucumbers, sweet tomatoes, and salty feta, all tossed in a simple sherry vinaigrette with fresh herbs.
Ingredients
Instructions
- In a saucepan, sauté the onion and garlic in 2 tbsp of olive oil; remove to a large bowl.
- In the same pan, toast the rice in 1 tbsp of oil for 2-3 minutes. Add 2 1/4 cups of water, bring to a boil, then cover and simmer for 35-40 minutes until tender.
- Let the rice rest for 5 minutes, then spread it in the bowl with the onions to cool for 20 minutes.
- To the cooled rice, stir in the tomatoes, cucumbers, sherry vinegar, and remaining 1/4 cup of oil. Season with salt and pepper.
- Just before serving, gently fold in the crumbled feta, parsley, and mint.
Notes
- The most important tip for a fluffy, non-mushy rice salad is to cool the cooked rice completely on a large plate or in a wide bowl before adding the final ingredients.
- For the best results and to prevent a soggy salad, add the fresh parsley, mint, and feta cheese just before you plan to serve it.
- Toasting the rice in a little oil before adding the water is a simple step that adds a wonderful, nutty depth of flavor.
- Using firm, less-watery cucumbers like Kirby or Persian is key to a crisp salad that doesn’t get watery.