Warm Greek-style Rice Salad

Bobtail's Note:

This is from my Cookshelf Rice and Risotto cookbook. I have not tried it. Cook time is estimation of time it takes to cook the rice. It looks yummy!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 cup long grain white rice
• 1/3 cup extra virgin olive oil
• 2 -3 tablespoons lemon juice
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 2 large ripe tomatoes, seeded and chopped
• 1 red bell peppers or 1 green bell pepper, seeded and chopped
• 2 1/4 ounces kalamata olives or 2 1/4 ounces other brine-cured black olives, pitted and halved
• 8 ounces feta cheese, crumbled,plus
• extra feta cheese, cubed,for garnish
• 1 tablespoon capers, rinsed and drained
• 2 -4 tablespoons fresh parsley or 2 -4 tablespoons fresh cilantro, chopped
• salt
• pepper
• diced cucumber, to garnish

Directions:

1. Cook rice till tender.
2. Drain and rinse under hot water.
3. Drain again.
4. Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
5. Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
6. Stir to coat.
7. Toss along with the rice in a large bowl.
8. Garnish individual servings with feta cheese and diced cucumbers.

Reviews

[vbak]

This was a great salad! I served it cold, and it was so colorful. I used orange, yellow, and red peppers. Had some leftovers for breakfast this morning. I didn't use the capers. I will make again. Thanks for posting.

[xanthe]

Fantastic rice salad, easy to prepare and the taste was amazing. I forgot the cucumbers but it really didnt need it! Thanks for posting a great recipe.

[flower7]

Mmmmm so tasty! The only major change I made was to use orzo instead of rice (personal preference). I used 2x the olives, a whole cuke (mixed in) and used less olive oil in the dressing. Also added a dash of cayenne to the dressing. Yum!!