Description
A vibrant and refreshing Mediterranean Crispy Rice Salad made with golden, pan-crisped rice, fresh vegetables, kalamata olives, and tangy feta cheese, tossed in a zesty homemade dressing. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
For the Crispy Rice
- 2 cups cooked and chilled white or brown rice
- 1 tablespoon olive oil
- Salt, to taste
For the Salad
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh dill, chopped (optional)
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Crisp the rice: Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Spread the cooked and chilled rice evenly in the skillet and press down gently. Let it cook undisturbed for 4 to 5 minutes until the bottom is golden and crispy. Stir the rice and continue to crisp for another 2 to 3 minutes. Season with salt to taste, then remove from heat and let it cool slightly.
- Prepare the dressing: In a small bowl, whisk together 2 tablespoons of olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Assemble the salad: In a large mixing bowl, combine the crispy rice with halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, and chopped fresh parsley, mint, and optional dill.
- Toss and serve: Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients. Serve immediately for maximum crispness or let the salad rest for 10 to 15 minutes to allow the flavors to meld together.
Notes
- Use chilled cooked rice to achieve the best crispiness when pan-frying.
- You can substitute red wine vinegar with lemon juice according to your preference.
- For added texture and flavor, consider topping with toasted pine nuts or almonds.
- This salad can be served warm or at room temperature.
- Optional fresh dill adds a nice herbal note, but can be omitted.
- Leftovers can be refrigerated for up to 2 days but the rice may lose some crispiness.
