Greek Rice Salad starts with perfectly cooked rice and just might become your new favorite salad. It’s also a gluten-free option to serve instead of pasta salad.
When it comes to cooking I can totally wing it. For baking I obviously have to follow a recipe. But for cooking I rarely do. Even when I find something on Pinterest I want to try, I just read through it and then stand in the kitchen and do my own thing. I have years and years of practice plus a pretty good sense of what flavors pair well together. Good thing my job is creating recipes I guess.
So when I needed to bring a side dish for a family gathering, I threw together a version of this Greek Rice Salad. At the time, I used a store-bought dressing which had the unfortunate side effect of tinting the whole salad pink. It wasn’t a good look. The salad was really good though. It got lots of compliments. So I knew I needed to publish it here, minus the unappetizing pink color.
I have made numerous pasta salads over the years. But I’ve been on a rice kick lately and so I decided a pasta-type salad might be even better with rice as the base. And I was right. The key to a great rice salad is having a fluffy and flavorful rice as your foundation.
Watch how to cook rice on the stovetop:
Now that I’ve made this Greek Rice Salad I want to branch out and create more versions. I think one with Asian flavors would be an obvious choice. What types of ingredients and flavors would you put in your own rice salad? Tell me in the comments!
Tips for Greek Rice Salad:
- This is the brand of rice I use in this salad.
- I cook the rice about 30 minutes ahead of when I want to assemble the salad.
- This salad tastes best at room temperature or just slightly chilled.
- This is a great bowl to both mix the salad in and transport and store it.
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Greek Rice Salad
- 1 tbsp vegetable oil
- 1 cup rice
- 1 tsp salt
- 1 3/4 cups water
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley finely chopped
- 1/4 cup sliced black olives
- 1/2 cup red pepper chopped
- 3/4 cup English cucumber chopped
- 3/4 cup artichoke hearts drained and chopped
- 3/4 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- Add the vegetable oil to a non-stick pot and heat over medium heat.
- Add the rice and salt. Cook for a couple of minutes, stirring often, to toast the rice a bit.
- Pour in the water and stir
- Bring the rice to a gentle boil.
- Turn the heat to low and cover the pot. You want the rice to gently simmer. Low heat on a gas stove is plenty for simmering. If cooking on an electric stovetop, you may need to set the burner to medium-low heat.
- Cook the rice, with the lid on, for 15 minutes, or until the water has been absorbed
- Fluff the rice with a fork and allow to cool for about 30 minutes (with the lid on the pot).
- Transfer the rice to a large bowl.
- Add the red onion, parsley, black olives, red pepper, cucumber, artichoke hearts and feta cheese. Stir to combine.
- In a glass bowl or measuring cup, whisk together the olive oil, lemon juice, red wine vinegar, sugar, salt and pepper. Pour the dressing over the rice salad and toss well to combine.
- Can serve immediately. Or cover and chill until ready to serve.
More Recipes with Rice:
- Mexican Rice and Bean Soup
- Easy Fried Rice
- Cheesy Mexican Rice Casserole
- Greek Chicken Rice Bowls
- Simple Chicken Burrito Bowls