Greek Rice Salad
Greek rice salad turns your leftover rice into a refreshing side dish or light lunch! Rice gets tossed with sliced cucumbers, red onion, cherry tomatoes, black olives, feta and a light vinaigrette. Perfect for hot days!
Servings: 12
Ingredients
- 4 cups leftover cooked white rice
- 1 small cucumber thinly sliced
- 1/2 medium red onion peeled & diced
- 1 cup cherry tomatoes halved
- 1 3 oz can sliced black olives drained
- 4 oz crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tsp white vinegar
- 1 tsp garlic powder
- salt & pepper to taste
Instructions
- Add all of the ingredients to a large mixing bowl and gently toss them together until evenly combined.4 cups leftover cooked white rice, 1 small cucumber, 1/2 medium red onion, 1 cup cherry tomatoes, 1 3 oz can sliced black olives, 4 oz crumbled feta cheese, 1/4 cup extra virgin olive oil, 3 tsp white vinegar, 1 tsp garlic powder, salt & pepper
- Serve warm, or chill and serve cold.
Notes
- This is delicious as is, but you could add grilled shrimp or rotisserie chicken or even a can of drained chickpeas to add more protein and make a complete meal.
- Really make this shine by adding some fresh basil or parsley to the salad.
- Skip any of the ingredients you don't like.
- While you can enjoy it right away, this is one of those dishes that gets better if it has a chance to sit prior to serving it so the flavors can come together.