Warm Greek Style Rice Salad

Transform your mealtime with this vibrant and satisfying Warm Greek Style Rice Salad, a Mediterranean-inspired dish that's brimming with flavor and texture. Featuring fluffy long-grain white rice, sautéed red bell peppers, crunchy cucumber, and juicy cherry tomatoes, this recipe comes together with the bold flavors of Kalamata olives, crumbled feta cheese, and a zesty lemon-garlic dressing. Fresh herbs like parsley and oregano add an aromatic finishing touch, making it a perfect side or standalone meal. Quick to prepare in just 35 minutes, this versatile dish is ideal for a warm, hearty salad to serve alongside grilled chicken or fish. Packed with wholesome ingredients and a symphony of Greek flavors, this rice salad is sure to be a hit for weeknight dinners or gatherings alike. Keywords: Greek rice salad, warm rice salad, Mediterranean recipe, quick dinner ideas.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 3 tablespoons olive oil
• 1 large, diced red bell pepper
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 0.5 medium, finely chopped red onion
• 0.5 cup, sliced pitted Kalamata olives
• 0.5 cup, crumbled feta cheese
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon, chopped fresh oregano
• 3 tablespoons lemon juice
• 2 cloves, minced garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the water is absorbed and the rice is tender. Fluff the cooked rice with a fork and set aside.

Step 3

While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced red bell pepper and sauté for 3-4 minutes until slightly softened. Remove from heat.

Step 4

In a large mixing bowl, combine the cooked rice, sautéed bell peppers, diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese.

Step 5

In a small bowl, whisk together 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon of chopped fresh oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.

Step 6

Pour the dressing over the rice and vegetable mixture, and gently toss to combine, ensuring the dressing coats all the ingredients evenly.

Step 7

Sprinkle 2 tablespoons of chopped fresh parsley on top for a garnish.

Step 8

Serve the salad warm as a standalone dish or alongside grilled proteins like chicken or fish for a complete meal.

Nutrition Facts

Serving size	(1541.6g)

Amount per serving	% Daily Value*
Calories	1226.7

Total Fat 83.7g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 4.5g
Cholesterol 66.8mg	0%
Sodium 3966.0mg	0%
Total Carbohydrate 101.1g	0%
Dietary Fiber 12.6g	0%
Total Sugars 16.7g
Protein 23.3g	0%

Vitamin D 12IU	0%
Calcium 606.2mg	0%
Iron 8.1mg	0%
Potassium 1401.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 7.5%

Carbs: 32.3%