Greek Brown Rice Salad

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.

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

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! It’s so flavorful by itself but I love serving with beef or chicken for some extra protein!

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:

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

4.23 stars average

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

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

ServesServes: 4

CourseCourse: Side Dish

CaloriesCalories: 234

Ingredients Method Nutrition Video

Ingredients

 

US MeasurementsConvert to Metric

 

1x2x3x?

• ▢ 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

 

1. ▢
   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.
2. ▢
   In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
   1 cup brown rice, 1 cup chickpeas, 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup scallions, 1/2 cup corn, 1/4 cup feta cheese, 1/2 cup kalamata olives
3. ▢
   Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
   1 Zest and juice of lemon, 1 tablespoon extra virgin olive oil, 1 tablespoon dried oregano, 1 tablespoon dried mint, 2 cloves garlic, Salt and pepper to taste
4. ▢
   Check for seasoning and adjust accordingly. Serve and enjoy!

Nutrition

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

Video

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