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Greek Brown Rice Salad

    This brown rice salad is given a Greek twist with cherry tomatoes, crunchy cucumbers, creamy feta, and Kalamata olives.

    Greek brown rice salad.

    Greek salad and all of it’s salty, crunchy, creamy, briny goodness is one of my go-to favorite ways to serve whole grains. Not many dishes allow you to serve such a wide variety of ingredients in one – corn, tomatoes, olives, cucumber, and chickpeas are just a few of the ingredients that come together in my delicious Greek Brown Rice Salad.

    How to Make Greek Brown Rice Salad

    Brown rice and tomatoes in bowl

    Start your Greek Brown Rice Salad by roasting your tomatoes (if desired) and cooking your rice. Then add them to a large bowl.

    Adding corn to a bowl

    Next you’ll add the chopped cucumbers, chickpeas, scallions, and corn.

    Adding feta cheese

    Followed by the Kalamata olives and feta cheese.

    Adding spices to salad

    Then season with dried oregano, mint, and some salt and pepper for taste.

    Adding olive oil to salad

    Next you’ll dress the salad with a drizzle of olive oil.

    Liz zesting a lemon

    Then the zest of a lemon.

    Liz juicing a lemon

    And then juice the same lemon to add to the dressing.

    Freshly grating garlic

    Finally, use a microplane to freshly grate in some garlic and stir until combined.

    Spoonful of Greek brown rice salad.

    Add more salt and pepper to taste, then serve and enjoy your Greek Brown Rice Salad!

    Easy Substitutions

    • Don’t like olives? I highly recommend trying Kalamata olives, as they have a very different taste than the usual black olives, but you can omit them and still have a very tasty salad!
    • Make it dairy free. Skip the feta cheese or replace it with a soy or rice copycat.

    Frequently Asked Questions:

    What’s the best way to serve this salad?

    Warm or cold, whatever you prefer!

    What grains are good for salads?

    Brown rice is my favorite go-to grain. But other options include bulgur wheat, spelt, farro, or freekeh.

    How do you store the leftovers?

    Kept in an airtight container, this salad will keep for 2 to 3 days. You may need to add more dressing as the rice will continue to absorb.

    Greek brown rice salad.

    Complimentary Main Dishes

    Eat It, Like It, Share It!

    Did you try this salad and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

    Liz eating Greek brown rice salad.

    Whether you’re looking for a healthy lunch or a delicious side for dinner, my Greek Brown Rice Salad will be sure to please.

    Your fork is waiting.

    Greek brown rice salad 2

    Greek Brown Rice Salad

    4.13 stars average
    This brown rice salad is given a Greek twist with cherry tomatoes, crunchy cucumbers, creamy feta, and Kalamata olives.
    PREP: 10 mins
    COOK: 40 mins
    TOTAL: 50 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 cup brown rice (prepared)
    • 1 cup chickpeas (drained and rinsed)
    • 1 cup cherry tomatoes (roasted or fresh see below for directions on roasting)
    • 1 cup cucumber (diced)
    • ½ cup scallions (minced)
    • ½ cup corn (fresh, frozen, leftover grilled, etc.)
    • ¼ cup feta cheese (crumbled)
    • ½ cup kalamata olives
    • 1 Zest and juice of lemon
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon dried oregano
    • 1 tablespoon dried mint
    • 2 cloves garlic (grated)
    • Salt and pepper to taste

    Instructions
     

    • If you'd like to roast your tomatoes, cut them in half and layer on a sheet pan. Drizzle in olive oil and some salt and pepper, then roast in the oven at 400 for 30 minutes.
    • In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
    • Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
    • Check for seasoning and adjust accordingly. Serve and enjoy!

    Recipe Video


    Nutrition

    Calories: 234kcalCarbohydrates: 31gProtein: 8.6gFat: 8.6gSaturated Fat: 1.9gPolyunsaturated Fat: 6.2gCholesterol: 5mgSodium: 300mgFiber: 6gSugar: 3.5g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Be sure to follow my {Satisfying Salad Recipes} Board on Pinterest!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    41 Comments

    1. We’re new to the whole brown rice thing and we’ve cooked it a few times, and it’s still coming out still crunchy! What do you do to make sure yours is soft enough to absorb all the flavors you’re mixing in with this awesome sounding salad? I want to make this so badly and I could sub white rice my husband and I are both having to switch to whole grains for our diets. Please share your trick!

      Thanks!

      1. You need to find a good brand! I love the Trader Joe’s frozen organic brown rice or the Uncle Ben’s 90 second brown rice. I’ve used Japanese style brown rice also but each brand is different so you have to follow their specific instructions I’m afraid. Another option is bulgur, spelt, farro or freekah. I love Bob’s Red Mill brand of all of those!

    2. I doubled the recipe,, added 1 1/2 cups of artichoke hearts (water base, drained.) Reduced the amount of mint to 1 tsp. It was a huge hit for everyone, even the ones who don’t care for brown rice! The roasted cherry tomatoes are really easy to do (I just cut them in half and followed the directions, perfect!) I did keep the lemon zest down to one lemon w/juice, even after doubling the recipe.
      The only thing I will do differently next time is add a bit more corn and those delicious roasted tomatoes!
      PS. We were camping, I forgot to bring the garbanzo beans so used kidney beans instead. It was still delicious!

        1. Hi, this recipe looks amazing. I think she thought that, because you said you were int he hospital a year ago giving birth and that your son is turning one and going to preschool….? I did a double take as well, but got distracted by the awesome salad to dwell on it! Thank you so much. I’m going to give it a try tonight!

          1. Just realized that the comment was from a couple of years ago, I Bern your boys are so much older now! Thanks again!

    3. Wow sounds amazing. I am going to try this today so I can take with me to work for the week. Do you think this will stay good for the week? Also, can I use canned corn? Thanks for the lovely recipes.

    4. This was divine! I used pre-cooked frozen brown rice (thank you Kroger!!) and regular black olives (I don’t like Kalamata). I also HATE Chic-peas, but I ate them anyway and was pleased I couldn’t really taste them. I added shredded cooked chicken to my portion and made it a complete meal. Next time I might cut back on the mint just a bit because it seemed to overwhelm the rest of the seasonings. Although I like feeling like I’ve just chewed gum after I ate. Makes me less nervous about garlic breath! LOL! This is going into my rotation.

      1. Oh I’m so thrilled to hear you liked it!!! And yes that’s exactly right, fresh mint is similar to parsley and is great for combatting garlic breath. ;-) Thanks for the feedback!

    5. Just found your blog and this is the first page I’ve seen. This salad sounds TERRIFIC!
      Off to read more. Thanks so much.

    6. Hey Liz, thanks for such a prompt response. Since we know that rice and pasta quantities will double when cooked, I didn’t want the rice to take over the recipe. I love brown rice but I will follow your recipe and I know it will be great!

    7. Hi Liz. I found this Brown Rice Greek salad recipe on PINTEREST and I’ve already added the ingredients to my grocery list. I plan on making this real soon, looks delish.
      My question is about the rice. Did you start with 1 cup of uncooked rice? as this will double when cooked?
      Also, Happy Birthday to your little man. He is adorable!

      1. Hi Jane – Great question! I actually only used 1 cup of cooked brown rice (which was 1/2 cup uncooked.) By the time you add all of the vegetables, beans and other items it bulks up to over 4 cups which is the reason for the 1 cup serving. Of course, feel free to add more rice if you wish!! Thank you so much for the birthday wishes – that is sweet of you!! :)

        1. Oh good. I was thinking of sending this in my husband’s lunch (he works outside) and loves greek flavors. Thanks again for your response. :)

    8. this is so good. I’ve made it 3 times already and have given the recipe out to quite a few of my friends. Thank you so much.

    9. This was so delicious! Made it exactly as written and it was perfect. So much flavor. Enjoyed it along with some pita bread and hummus. My taste buds are still singing.

    10. I really love your recipes and how your site is designed. Very colorful and easy to navigate. Love your rules for cooking chicken breasts..will follow them! This salad looks delicious and healthy.

    11. I’m guessing the chickpeas, and everything on the list after ‘olives’, are to be added to the rice/salad, too? Ingredients listed but no further mention in instructions.

      1. Hi Kelly- I apologize for that- I’m not sure what happened but I must have lost my mind! Recipe has been revised. Let me know if you have any other questions and I hope you enjoy the salad!

    12. This variation of Greek salad really intrigues me. As a Greek myself, we have greek salad at almost every meal of ours, so kalamata olives and feta cheese are ingredients always stored in the refrigerator. So this would be a nice delicious addition to change things up a little bit! Will certainly try that!

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