This is the ultimate rice salad recipe! An incredible blend of Mediterranean flavours that's perfect for your summer BBQ, preparing a packed lunch, or simply craving a light and satisfying dinner.
You'll also love my chickpea salad, Greek watermelon and feta salad, halloumi salad, and couscous salad.
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⭐️ Why this recipe works
- Versatile and Adaptable: Easily customizable with your favorite vegetables and proteins.
- Healthy and Nutritious: Packed with fresh vegetables, healthy fats, and whole grains.
- Perfect for Meal Prep: Can be made ahead and stored for quick meals throughout the week.
- Crowd-Pleaser: Great for picnics, potlucks, and family gatherings.
- Simple and Quick: Easy-to-follow steps that require minimal cooking time.
🧾 Ingredients overview
- Long-grain rice: Provides the base and bulk for the salad.
- Olive oil: Adds richness and helps bind the dressing.
- Lemon juice: Provides a fresh, tangy flavor to the dressing.
- Italian seasoning or dried herbs: Enhances the flavor of the dressing.
- Garlic: Adds a depth of flavor and a bit of spice to the dressing.
- Sun-dried tomatoes: Adds a sweet and tangy flavor.
- Orange bell pepper: Provides a sweet crunch.
- Cucumber: Adds a refreshing and crisp texture.
- Red onion: Provides a sharp and tangy flavor.
- Cherry or plum tomatoes: Adds juiciness and a pop of color.
- Sweetcorn: Adds sweetness and texture.
- Green and black olives: Adds a salty, savory flavor.
- Pine nuts: Adds a crunchy texture and nutty flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Rice Salad recipe step-by-step
- Rinse and Cook the Rice: Rinse 200 g of long-grain rice under cold water until the water runs clear. Add the rinsed rice to a pot with 250 ml (1 cup) of water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 8 minutes, then remove from heat and let sit, covered, for another 10 minutes. Fluff the rice with a fork and cool in the fridge.
- Prepare the Dressing: In a jar, combine 60 ml of olive oil, the juice of 1 lemon, 1 teaspoon of Italian seasoning or dried herbs, and 2 cloves of garlic (puréed or minced). Seal the lid and shake well to combine the ingredients.
- Chop the Vegetables: Dice 1 orange bell pepper, 1 cucumber, and 1 red onion. Halve 150 g of cherry or plum tomatoes. Slice 50 g of green and black olives.
- Mix the Salad: In a large mixing bowl, combine the cooled rice, 50 g of sun-dried tomatoes, diced bell pepper, cucumber, red onion, halved tomatoes, 150 g of sweetcorn, sliced olives, and 30 g of pine nuts.
- Add the Dressing: Pour the prepared dressing over the salad and mix everything together until well combined.
- Serve: Serve the salad in a large bowl or plate, garnished with fresh basil and parsley. This salad is best served cold or at room temperature.
📖 Variations
- Rice: Substitute with quinoa, couscous, or barley for a different base.
- Vegetables: Add or substitute vegetables like courgette (zucchini), radishes, or green beans.
- Protein: Include grilled chicken, shrimp, tofu, or beans for added protein.
- Dressing: Try a different dressing like balsamic vinaigrette or tahini dressing.
- Nuts: Use almonds, walnuts, or sunflower seeds instead of pine nuts.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Rice Toasting: Before boiling, toast the rice in a dry skillet over medium heat until it turns a light golden brown. This enhances the rice's nutty flavor.
- Layering Flavors: When preparing the dressing, add a small amount of finely grated lemon zest for an extra burst of citrus flavor.
- Seasonal Variations: Adapt the salad with seasonal vegetables. In winter, roasted root vegetables can be used, while in spring, incorporate fresh peas and asparagus.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled rice salad in an airtight container in the fridge for up to 3 days.
- Reheat: To refresh the rice salad, let it thaw in the fridge overnight. Serve chilled or at room temperature. If reheating is desired, warm it gently in a skillet with a splash of olive oil.
❓Recipe FAQ's
Absolutely! This salad is great for making in advance. Just hold off on adding the dressing until you're ready to serve. This ensures that the salad stays fresh and the ingredients don't become soggy.
Yes, you can use any type of rice you prefer. Just adjust the cooking time accordingly. Different types of rice can add a new texture and flavour to the salad.
Absolutely! Grilled chicken, shrimp, or tofu are great protein choices. This can make the salad more filling and add a new flavour dimension.
Looking for other salad recipes like this? Try these:
If you tried this Rice Salad please let me know in the comments below, and please leave a star rating while you're there!
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Easy Mediterranean Rice Salad
Ingredients
For the Rice:
- 200 g (1 cup) long-grain rice
For the Dressing:
- 60 ml (¼ cup) olive oil
- Juice of 1 lemon
- 1 teaspoon Italian seasoning or dried herbs
- 2 cloves garlic, puréed or minced
Mediterranean Vegetables:
- 50 g (½ cup) sun-dried tomatoes
- 1 orange bell pepper, diced
- 1 cucumber, diced
- 1 red onion, diced
- 150 g (¾ cup) cherry or plum tomatoes, halved
- 150 g (1 cup) sweetcorn
- 50 g (⅓ cup) green and black olives, sliced
- 30 g (¼ cup) pine nuts
- Salt and pepper to taste
Instructions
Cook the Rice:
- Rinse 200 g of long-grain rice under cold water until the water runs clear. This step removes excess starch and helps prevent the rice from sticking together.
- Add the rinsed rice to a pot with 250 ml of water. Bring the water to a boil, then cover the pot and reduce the heat to low.
- Let it simmer for 8 minutes without lifting the lid. After 8 minutes, remove the pot from the heat and let it sit, still covered, for another 10 minutes.
- Fluff up the rice with a fork and let it cool in the fridge.
Prepare the Dressing:
- In a jar, combine 60 ml of olive oil, the juice of 1 lemon, 1 teaspoon of Italian seasoning or dried herbs, and 2 cloves of garlic (puréed or minced).
- Seal the lid and shake well to combine the ingredients.
Assemble the Salad:
- In a large mixing bowl, combine the cooled rice, 50 g of sun-dried tomatoes, 1 diced orange bell pepper, 1 diced cucumber, 1 diced red onion, 150 g of cherry or plum tomatoes, 150 g of sweetcorn, 50 g of green and black olives, and 30 g of pine nuts.
- Pour the prepared dressing over the salad and mix everything together until well combined.
Serve:
- Serve the salad in a large bowl or plate, garnished with fresh basil and parsley. This salad is best served cold or at room temperature.
Notes
- Rinsing the Rice: Ensure you rinse the rice thoroughly to remove excess starch. This helps keep the rice grains separate in your salad.
- Cooling the Rice: Allow the cooked rice to cool completely before adding the other ingredients. This prevents the vegetables from wilting and the dressing from separating, ensuring your salad stays fresh and crisp.
- Storage: This salad is best served fresh but can be stored in an airtight container in the fridge for up to 3 days. If you've added any meat products, ensure they are reheated to a safe temperature before consuming.
- Customisation: Feel free to customise this recipe based on your preferences. Add more vegetables, include some protein, or change the dressing.
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