Greek Brown Rice Salad

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

It is hard to believe that a year ago today, I was in the hospital getting ready to have my first baby! Tomorrow my son turns one and I honestly can’t believe it.

Everyone warned me it would fly by and I knew it would as well. The first year is such a crazy blur of desperately trying to sleep, shower and wear clean clothes that before you know it: he’s headed to preschool!

Needless to say, we are celebrating BIG this weekend! In honor of the cake, ice cream, and celebratory beer for Mommy and Daddy, I am sharing one of my favorite “back on track” recipes. Or, as I like to call it “back in the 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. I’ve done it before and I’m doing it again, my friends.

In the meantime, I have a little boy to snuggle.

Your fork is waiting.

Frequently Asked Questions:

📖 Recipe

Greek Brown Rice Salad

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

4.05 from 24 votes

Print Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Side

Cuisine greek

Servings 4

Calories 234 kcal

Ingredients

  

1x2x3x

• 1 c brown rice prepared
• 1 c chickpeas drained and rinsed
• 1 c cherry tomatoes roasted or fresh see below for directions on roasting
• 1 c cucumber diced
• 1/2 c scallions minced
• 1/2 c corn fresh, frozen, leftover grilled, etc.
• 1/4 c feta cheese crumbled
• 1/2 c kalamata olives
• 1 Zest and juice of lemon
• 1 tbs olive oil
• 1 tbs dried oregano
• 1 tbs dried mint
• 2 cloves garlic grated
• Salt and pepper to taste

Instructions

 

• To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
• 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.

Video

Chef’s Notes

What rice is perfect for absorbing salad dressing?

You need to find a good brand! I love Trader Joe’s frozen organic brown rice or 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.

Is it ok to use pre-cooked frozen rice?

Yes!

How should this salad dish be served?

Warm or cold. It doesn’t matter.

Would this still be good the next day? If you kept it overnight?

Absolutely! You may need to add more dressing as the rice will continue to absorb but definitely great the next day.

Nutrition

Calories: 234kcalCarbohydrates: 31gProtein: 8.6gFat: 8.6gSaturated Fat: 1.9gPolyunsaturated Fat: 6.2gCholesterol: 5mgSodium: 300mgFiber: 6gSugar: 3.5g

Keyword brown rice salad, greek salad

Related Posts:

• Traditional Greek Salad
• Greek Village Salad
• Thai Shrimp Salad with Rice Noodles
• Bulgur Wheat Greek Salad
• Brown Sugar Glazed Salmon with Jicama Salad
• Greek Pasta Salad

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