Cucumber, Tomato, Feta, and Fresh Herb Rice Salad — Photo:
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver

Active Time:

25 mins

Total Time:

1 hr 10 mins

Yield:

8 servings

This bright, punchy rice dish is packed with all the flavors of a Greek salad, with crunchy vegetables, juicy tomatoes, fresh herbs, and salty feta cheese. Torn olives give a wonderful texture and create crevices to hold the rice, while a simple homemade red wine vinaigrette adds the perfect amount of flavorful zing to pull everything together.

Frequently asked questions

What is the best way to cook rice?

For this recipe, the best way to cook rice is pasta-style, with the grains cooked in a large pot of boiling water until tender. This method is ideal for reducing the rice’s starchiness and defining each and every grain.

What should I serve with Greek Rice Salad?

This rice salad would be a terrific side for salmon or roasted chicken.

Note from the Food & Wine Test Kitchen

As rice sits it will re-firm. For a rice salad like this, perfectly al dente rice will actually taste underdone and raw after sitting, so you want to cook the rice softer and more tender than you might think.

Make ahead

The Greek Rice Salad can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1 day. Bring the salad to room temperature before serving.

Suggested pairing

We like to pair Greek Rice Salad with a minerally, coastal Greek white, such as Domaine Zafeirakis Tyrnavos Assyrtiko.

Ingredients

12 cups water
1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
1 1/2 cups uncooked long-grain white rice
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil, divided
2 tablespoons finely chopped fresh mint, plus fresh mint leaves for garnish
1 tablespoon finely chopped fresh oregano
1 cup cherry tomatoes, halved
1/3 cup red onion, chopped
3/4 cup torn pitted kalamata or Castelvetrano olives
2 medium Persian cucumbers (unpeeled), thinly sliced into half-moons (about 1 cup)
1/3 cup banana pepper rings, roughly chopped
4 ounces Greek feta cheese, crumbled (about 1 cup), divided

Directions

Bring 12 cups water and 1 tablespoon salt to a boil in a 4-quart saucepan over medium-high. Meanwhile, place rice in a medium bowl, and add cold water to cover. Wash rice, agitating grains using your hand, 10 to 15 seconds. Pour off water, and wash one more time. Drain and rinse rice under cold water in a fine wire-mesh strainer, 10 to 15 seconds. Drain completely, about 30 seconds.
Add drained rice to boiling water in saucepan; cook over medium-high, uncovered, stirring occasionally, until tender, 12 to 14 minutes. Drain rice well, and spread evenly on a large rimmed baking sheet. Let cool slightly, about 10 minutes.
Whisk together vinegar, mustard, garlic powder, black pepper, and 1 teaspoon salt in a medium bowl. Gradually whisk in 1/4 cup oil until emulsified. Set aside.
Transfer cooled rice to a large bowl. Stir in chopped mint, chopped oregano, 1/4 cup vinaigrette, remaining 1/4 cup oil, and remaining 1/2 teaspoon salt. Set aside. Add tomatoes and onion to remaining vinaigrette in medium bowl; toss to coat. Let stand, uncovered, at room temperature 5 minutes. Add tomato mixture, olives, cucumbers, banana peppers, and 3/4 cup feta cheese to rice mixture; toss to combine. Top with remaining 1/4 cup feta, and garnish with mint leaves. Serve warm or at room temperature.