This Greek brown rice salad is given a Mediterranean twist with cherry tomatoes, crunchy cucumbers, creamy feta, and Kalamata olives.
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.
- 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
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.
Next you’ll add the chopped cucumbers, chickpeas, scallions, and corn.
Followed by the Kalamata olives and feta cheese.
Then season with dried oregano, mint, and some salt and pepper for taste.
Next you’ll dress the salad with a drizzle of olive oil.
Then the zest of a lemon.
And then juice the same lemon, being sure to catch any seeds.
Finally, use a microplane to freshly grate in some garlic and stir until combined and everything is evenly coated in the dressing.
Add more salt and pepper to taste, then serve and enjoy your Greek Brown Rice Salad!
- 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.
Complimentary Main Dishes
- Greek Style Baked Chicken Breasts
- Lebanese Baked Fish with Tahini Sauce
- Lemon Chicken Orzo Soup
- Grilled Chicken Shawarma
- Baked Salmon with Fresh Herbs
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.
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
- 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
- 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!