Greek Brown Rice Salad

4.13 stars average

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This Greek brown rice salad is given a Mediterranean 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.

Ingredients

  • Brown rice: Whole grain and a great source of fiber along with many other nutrients compared to white rice, I also like the chewy texture it gives the dish.
  • Chickpeas: Also called garbanzo beans, chickpeas are a fantastic source of protein, and are easily accessible as canned chickpeas work great in this salad!
  • Cherry tomatoes: Roasted or fresh, I like both in this salad, as each preparation adds its own twist of flavor.
  • Cucumber: Mild and slightly sweet in flavor, cucumber is hydrating and full of vitamins, as well as a common Greek ingredient.
  • Scallions: Also called green onions, they give a much milder onion flavor while still adding freshness to the salad.
  • Corn: Gives a sweet little crunch to the salad, and you can use fresh, frozen, or canned!
  • Feta cheese: A soft, crumbly cheese that is tangy and salty in taste, and is very Greek in association.
  • Kalamata olives: Named after the city in Greece where they originate, they are rich and fruity in flavor compared to your typical black olive.
  • Lemon: Should be no surprise how much I love the taste of lemon, so I use lemon zest and lemon juice to help make the dressing of the rice salad.
  • Olive oil: Heart healthy and mild in flavor, it’s the perfect base for any salad, including rice ones.
  • Oregano: Dried oregano is a bit milder than fresh, but still adds earthy, peppery notes.
  • Mint: Dried mint, opposed to dried oregano, is actually a bit stronger at times, and a little less sweet. But still aids to giving that Mediterranean, Greek twist to this rice salad.
  • Garlic: Nutty, pungent, and aromatic taste that helps to dress the salad.

How to Make a 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 according to package instructions. 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, being sure to catch any seeds.

Freshly grating garlic

Finally, use a microplane to freshly grate in some garlic and stir until combined and everything is evenly coated in the dressing.

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:

Does rice salad freeze?

This rice salad will be good in the fridge for 3-4 days, or you could freeze it! The tomatoes are the only ingredient that might thaw out to be a bit mushy.

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 minutes
COOK: 40 minutes
TOTAL: 50 minutes
Pin
Servings4

Recipe Video

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!

Last Step:

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Comment

Nutrition

Calories: 234kcalCarbohydrates: 31gProtein: 8.6gFat: 8.6gSaturated Fat: 1.9gPolyunsaturated Fat: 6.2gCholesterol: 5mgSodium: 300mgFiber: 6gSugar: 3.5g
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41 responses to “Greek Brown Rice Salad”

  1. Stacey Shubitz Avatar
    Stacey Shubitz

    My two-year-old adores this recipe as much as I do!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so happy to hear that Stacey!!

  2. Gretchen Garrison Avatar
    Gretchen Garrison

    I have been looking for easy summer recipes. Guessing it would also taste good if I added chicken. Excited for another recipe where I can use mint!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh yes!! I love mint! Enjoy!

  3. Kitty H. Avatar
    Kitty H.

    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. Liz DellaCroce Avatar
      Liz DellaCroce

      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!

  4. dana Avatar
    dana

    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. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great idea! So glad you enjoyed it!!

  5. Emla Avatar
    Emla

    You have a child only one year old who is in preschool??

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Emma – No my boys are 4 and 2… my oldest didn’t start preschool until he was 4 years old. What makes you think I have a 1 year old in preschool?

      1. KhadijahRising Avatar
        KhadijahRising

        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. KhadijahRising Avatar
          KhadijahRising

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

          1. Liz DellaCroce Avatar
            Liz DellaCroce

            Yes they’re 4 and 6 now. :) Enjoy the recipe!!

  6. Mary Avatar
    Mary

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes to both! It will last a week and canned corn works great! Frozen too!

      1. Mary Avatar
        Mary

        Yum yum yum. Just made this and its amazing. Going to pack some for work tomorrow! Thanks for the recipe!!

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          So glad you liked it Mary!

  7. Cathy Avatar
    Cathy

    Sounds really good. I wanna try making it with quinoa

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Let me know how it turns out Cathy!

  8. Heather Avatar
    Heather

    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. Liz DellaCroce Avatar
      Liz DellaCroce

      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!

  9. Liz Avatar
    Liz

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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thanks so much Liz!

  10. Jane Avatar
    Jane

    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!