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Mediterranean Rice Salad | Healthy and Delicious 30 Minute Recipe
This Mediterranean Rice Salad is what healthy and delicious food is all about. We’re talking a ton of great flavors, effortless to make and all done in about 30 minutes. Serve it next to a crunchy baguette and a chilled bottle of Spanish white wine for a complete meal.
To make this recipe, I used long-grain rice. But you can use any type of rice you like. Just make sure to check the package instructions. That way, you get your water-to-rice ratios and cooking times right on the money.
What flavors this dish is the homemade dressing. Made with just olive oil, lemon juice, garlic and oregano. Important to use a great olive oil here, as it’s the base fat of the dish and what truly gives it that lift of Mediterranean goodness.
TIPS & TRICKS to Make this Recipe: You can serve this rice salad at room temperature or even chilled. It will hold for up to 4 to 5 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Mediterranean Rice Salad
![Mediterranean Rice Salad](https://i0.wp.com/spainonafork.com/wp-content/uploads/2024/07/image4-79-11.png?resize=300%2C300&ssl=1)
Mediterranean Rice Salad
Ingredients
FOR THE RICE SALAD
- 1 cup long grain rice 190 grams
- 1 1/2 cups water 360ml
- 1 small red onion
- 1 red bell pepper
- 1/2 english cucumber
- 1/2 cup black pitted olives 60 grams
- 1/4 cup chopped fresh parsley 15 grams
- 1 can white beans 15.5 oz / 440 grams
- 1/4 cup crumbled feta cheese 40 grams
- sea salt & black pepper
FOR THE DRESSING
- 3 tbsp extra virgin olive oil 45 ml
- 1 tbsp lemon juice 15 ml
- 1 clove garlic
- 1 tsp dried oregano 1 gram
- sea salt & black pepper
Instructions
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Add the rice into a fine sieve, rinse under water until it starts running clear unerneath, about 1 minute, then add the rice into a saucepan, along with the water (check package instuctions on the rice you're using for water to rice ratio) and season generously with sea salt, heat with a high heat
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Once it comes to a boil, gently mix the rice, then place a lid on the pan and lower to a low heat, simmer for 15 minutes or until all the water has been absorbed by the rice
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In the meantime, get the rest of the elements ready to make the dish, begin my making the dressing, add the olive oil into a bowl, along with the lemon juice, finely grate in the garlic, add the oregano and season with sea salt & black pepper, whisk together until well mixed
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Finely chop the red onion, finely chop the red bell pepper, finely chop the English cucumber, thinly slice the olives and drain the canned beans into a colander and rinse under water
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Once the rice is cooked through, once again about 15 minutes (check package instructions on the rice you're using), remove from the heat, let it sit with the lid one for 1 to 2 minutes, then remove the lid and fluff the rice using a fork
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Once the rice is cool enough to handle, about 5 to 10 minutes, transfer it into a large bowl, along with all the chopped ingredients and drained beans, then add in the parsley, crumbled feta cheese and season everything with sea salt & black pepper, pour in the dressing and gently mix together until well mixed
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Serve at room temperature or even chilled, it will hold for up to 4 to 5 days in the fridge, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Laura
![5 stars](https://spainonafork.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg)
24 . Aug . 2024Easy to make, tasty, and pretty, too!
Spain on a Fork
Thanks for the comment! Much love 🙂
26 . Aug . 2024MaryFrances Hastrich
![5 stars](https://spainonafork.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg)
28 . Jul . 2024LOVE your channel of delicious recipes, Albert. Thank you for your efforts!
Spain on a Fork
Appreciate the comment! Much love 🙂
30 . Jul . 2024