Greek Rice Salad with Feta and Olives

A Greek-inspired rice salad with cucumber, cherry tomatoes, olives and feta. It tastes great cold from the lunchbox and stays fresh the next day.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 150 g long-grain rice
• 0.5 pc cucumber
• 200 g cherry tomatoes
• 100 g feta
• 50 g pitted Kalamata olives
• 0.5 pc red onion
• 3 tbsp olive oil
• 1 pc lemon (juice)
• 1 tsp dried oregano
• 0.5 bunch parsley
• salt
• pepper

Method

1. Cook the rice in plenty of boiling salted water according to the package instructions for about 12 minutes until al dente, then drain, rinse under cold water and let it drain well.
2. Wash the cucumber, halve it lengthwise, remove the seeds and cut into small cubes.
3. Halve the cherry tomatoes, finely dice the onion and finely chop the parsley.
4. Coarsely crumble the feta and halve the olives if needed.
5. For the dressing, whisk together the olive oil, lemon juice, oregano, salt and pepper in a large bowl.
6. Add the cooled rice with the cucumber, tomatoes, onion and olives to the bowl and fold in well.
7. Sprinkle with feta and parsley, taste again and serve or pack into the lunchbox.