Greek Rice Salad Recipe -
Greek Rice Salad Recipe
  • READY IN 2 hr

Greek Rice Salad

Recipe by  

"Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    2 hrs


  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
  2. Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2009

I hate it when people rate a recipe when they actually made it differently. But...I was put off by the submitters instruction that the tomato and cucumber meant the salad needed to be eaten the same day. So, I left them out and served tomato, cucumber and avocado on the side. The salad, which I had doubled, lasted well for almost a week.

Most Helpful Critical Review
Sep 23, 2010

the flavour was very good especially with the fresh mint but was it supposed to be so mushy? for some reason i had way too much liquid in mine and kept having to spill some out. Still made for a tasty side dish, will try to figure out where it went wrong...

Jun 01, 2010

Very nice alternative to the usual Greek salad. I love the mint, it really makes this salad a standout recipe. As directed, I wouldn't serve it immediately nor chill it for an hour. The flavors need time to meld and chilling it would kill the flavor. I let it sit, covered, at room temp for 30 minutes.

Jun 07, 2010

I was a little nervous making this because our dinner guests were Greek. Not to worry, this salad was FANTASTIC. Made exactly as stated, except used frozen brown rice from Trader Joe's which is ready in 3 minutes. Big time saver.I also used Roma tomatoes and cut out the pulp and seeds. This makes the salad less "watery" Thanks for a great recipe!! Loved it!!

Jun 15, 2009

Easy, delicious and addictive! I omitted the mint and feta (didn't have those on hand) and used black olives and organic short grain brown rice. Still fabulous. I crave it now. Even enjoyed leftovers the next day. Thanks!

Aug 10, 2010

I have made this 4 times in the past 6 weeks, it is incredible! Perfect for the summer when it's just too hot to cook. Some tips that I've found make a difference: 1-Adding a couple tablespoons of white balsamic vinegar really add another dimension to the flavour, and 2-DO NOT omit the avocado! It breaks down a bit in the salad to give a great creamy texture, I made it once without it because I didn't have one and the texture was nasty--kinda dry and oily at the same time. Other than that the only thing I change is using green olives out of personal preference, but I'm sure it's just as awesome with black. Enjoy!

Jun 23, 2010

Left out the onions....recipe was enjoyed by everyone. I think orzo would be good to use as well....the long grain rice is a bit sticky.

Sep 01, 2009

Super tasty. Perfect for lunch. I actually added some fried tofu in it, to add some proteins.


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 12.7 g
  • 19%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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