Recipe by Walk the Line
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked long grain brown rice
2 1/2 cups
avocado - peeled, pitted, and diced
vine-ripened tomatoes, diced
1 1/2 cups
diced English cucumbers
diced red onion
crumbled feta cheese
sliced Kalamata olives
chopped fresh mint
ground black pepper
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.
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...
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.
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!!
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!
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!
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.
Super tasty. Perfect for lunch. I actually added some fried tofu in it, to add some proteins.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Rice Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 114
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A quick-and-easy Greek salad with garbanzo beans and a zesty dressing.
Summer vegetables dressed in a tangy, refreshing vinaigrette.
See how to make a simple, spicy and delicious rice noodle salad.