Greek Rice Salad

Greek Rice Salad

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"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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2 h servings 224 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 45 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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...

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 ...

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 lef...

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 tablespoon...

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.

Enjoyable and healthy I followed the recipie as written and really liked it It does make a large amount Next time I will make half as I am alone . The mint is fantastic and so fresh tasting Abs...

This was awesome. I did not have any mint and I used green olives instead of kalamata olives. I also added extra avocado because I love it so much. I will definitely be making this again!

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