Greek Rice Salad

Greek Rice Salad

Turn Greek salad into a bright and zingy rice dish.


  • 12 cups water
  • 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 cups uncooked long-grain white rice
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil, divided
  • 2 tablespoons finely chopped fresh mint, plus fresh mint leaves for garnish
  • 1 tablespoon finely chopped fresh oregano
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, chopped
  • 3/4 cup torn pitted kalamata or Castelvetrano olives
  • 2 medium Persian cucumbers (unpeeled), thinly sliced into half-moons (about 1 cup)
  • 1/3 cup banana pepper rings, roughly chopped
  • 4 ounces Greek feta cheese, crumbled (about 1 cup), divided


  1. Bring 12 cups water and 1 tablespoon salt to a boil in a 4-quart saucepan over medium-high. Meanwhile, place rice in a medium bowl, and add cold water to cover. Wash rice, agitating grains using your hand, 10 to 15 seconds. Pour off water, and wash one more time. Drain and rinse rice under cold water in a fine wire-mesh strainer, 10 to 15 seconds. Drain completely, about 30 seconds.
  2. Add drained rice to boiling water in saucepan; cook over medium-high, uncovered, stirring occasionally, until tender, 12 to 14 minutes. Drain rice well, and spread evenly on a large rimmed baking sheet. Let cool slightly, about 10 minutes.
  3. Whisk together vinegar, mustard, garlic powder, black pepper, and 1 teaspoon salt in a medium bowl. Gradually whisk in 1/4 cup oil until emulsified. Set aside.
  4. Transfer cooled rice to a large bowl. Stir in chopped mint, chopped oregano, 1/4 cup vinaigrette, remaining 1/4 cup oil, and remaining 1/2 teaspoon salt. Set aside. Add tomatoes and onion to remaining vinaigrette in medium bowl; toss to coat. Let stand, uncovered, at room temperature 5 minutes. Add tomato mixture, olives, cucumbers, banana peppers, and 3/4 cup feta cheese to rice mixture; toss to combine. Top with remaining 1/4 cup feta, and garnish with mint leaves. Serve warm or at room temperature.

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