There is something truly magical about the vibrant, zesty flavors of the Mediterranean that can brighten even the simplest meal. This Mediterranean Rice Salad Recipe is a celebration of fresh, wholesome ingredients coming together in perfect harmony. Imagine fluffy brown rice mingling with colorful bell peppers, juicy cherry tomatoes, tangy olives, creamy feta, and a punchy, garlicky dressing that ties everything together beautifully. It’s wholesome, colorful, full of textures, and so easy to whip up that it quickly became my go-to dish for summer dinners and relaxed gatherings. Whether you’re headed to a BBQ or want a light, satisfying dinner at home, this salad brings sunshine to your plate with every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in creating a dish that’s bursting with fresh flavor, delightful textures, and Mediterranean charm. They’re simple, accessible, and when combined, transform the rice into something truly special.
- 200 g Brown rice: A hearty, nutty base that adds fiber and a slightly chewy texture to the salad.
- 2 Bell peppers diced: Adds vibrant color and a sweet, crunchy bite.
- 0.5 Cucumber diced: Brings refreshing crispness to lighten the dish.
- 200 g Cherry tomatoes quartered: Bursting with juiciness and natural sweetness.
- 100 g Sweetcorn: Adds a subtle sweetness and a pop of golden color.
- 1 Red onion diced: Provides sharpness and zing to balance the flavors.
- 235 g Butter beans canned; drained weight: Creamy and protein-rich, these beans add satisfying bulk.
- 50 g Spinach chopped: A fresh, leafy green that boosts nutrition and color vibrancy.
- 50 g Sun-dried tomatoes drained and chopped: Intensely flavored, lending a hint of sweetness and chewiness.
- 100 g Mixed olives chopped: Adds briny, salty bursts that elevate the Mediterranean vibe.
- 40 g Feta crumbled: Creamy and tangy cheese that adds richness.
- 30 g Pine nuts: Toasted for crunch and a buttery, nutty touch.
- 6 g Fresh dill finely chopped: Adds a fragrant, herbaceous note.
- 3 tablespoon Olive oil: The heart of the dressing, bringing smoothness and depth.
- 2 tablespoon Apple cider vinegar: Adds brightness and a gentle tang.
- 1 tablespoon Honey: Balances acidity with subtle natural sweetness.
- 2 Garlic clove crushed: Infuses the salad with bold savory depth.
- 2 pinch Sea salt and ground black pepper: Essential seasonings to enhance all flavors.
- 1 Lemon juice only: Provides fresh citrus acidity, lifting every ingredient.
How to Make Mediterranean Rice Salad Recipe
Step 1: Cook the Brown Rice
Start by cooking 200 grams of brown rice according to the packet instructions, ensuring it is fluffy yet still has a slight bite. Using brown rice gives the salad a hearty base with extra nutty flavor and fiber, making this dish both delicious and satisfying.
Step 2: Prepare the Fresh Vegetables
While the rice cooks, dice the bell peppers and cucumber, quarter the cherry tomatoes, chop the red onion, and roughly chop the spinach. Having all these colorful veggies prepped ahead ensures they keep their crispness and freshness when mixed in.
Step 3: Combine Beans, Olives, and Nuts
Drain the butter beans and sun-dried tomatoes, chop the olives and sun-dried tomatoes, and toast the pine nuts lightly until golden. These ingredients add protein, chewiness, and delightful textural contrasts that elevate this salad.
Step 4: Make the Dressing and Toss
Whisk together olive oil, apple cider vinegar, honey, crushed garlic, lemon juice, sea salt, and black pepper to create a zesty, vibrant dressing. Pour it over the cooked rice and all the prepared vegetables, beans, and nuts, then mix gently but thoroughly so every bite is infused with that Mediterranean goodness.
How to Serve Mediterranean Rice Salad Recipe
Garnishes
For an added touch of freshness and visual appeal, sprinkle extra crumbled feta, a few pine nuts, and a little more chopped fresh dill on top just before serving. This not only looks inviting but also boosts the flavor and texture with every forkful.
Side Dishes
This salad pairs wonderfully with grilled meats, roasted vegetables, or simply alongside warm pita bread. It also shines on its own as a vegetarian main, especially when you want something light yet filling.
Creative Ways to Present
Serve the salad in colorful bowls or layered in glass jars for picnics or buffet-style serving at parties. You could also spoon it into hollowed-out bell peppers or tomatoes for charming individual servings that impress your guests.
Make Ahead and Storage
Storing Leftovers
You can store leftover Mediterranean Rice Salad Recipe in an airtight container in the fridge for up to 3 days. The flavors meld further over time, making it an ideal make-ahead dish for busy weeknights or meal prep.
Freezing
Because the salad contains fresh vegetables and feta, freezing is not recommended as it will affect the texture and freshness. It is best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is best served chilled or at room temperature. If you want to reheat, separate a portion and warm gently in the microwave, but avoid heating the entire batch to preserve the fresh vegetable crunch and vibrant flavors.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice will work fine and cook faster, but using brown rice adds a lovely nutty flavor and more fiber, making it a healthier choice in this Mediterranean Rice Salad Recipe.
Is this recipe vegan-friendly?
You can easily make it vegan by omitting the feta cheese or swapping it with a plant-based alternative. The salad will still be delicious and packed with flavor.
How long does this salad keep its freshness?
Stored properly in the fridge, this salad stays fresh for about 3 days. The flavors even deepen, but the veggies and herbs are best enjoyed as fresh as possible.
Can I add other vegetables?
Definitely! Feel free to include veggies like roasted zucchini, artichoke hearts, or even avocado to personalize your Mediterranean Rice Salad Recipe.
What dressing variations work well?
If you want to shake things up, try adding a touch of mustard to the dressing, or swap apple cider vinegar for balsamic for a different tang. The dressing is flexible and easy to tailor.
Final Thoughts
When you want a dish that’s as bright and welcoming as a sunny Mediterranean afternoon, this Mediterranean Rice Salad Recipe really hits the spot. It’s fresh, straightforward to prepare, and full of flavor and texture that keeps everyone coming back for more. Trust me, once you try it, it will quickly become a weekly favorite you’ll love serving to friends and family!
PrintMediterranean Rice Salad Recipe
This vibrant Mediterranean Rice Salad is a fresh, colorful, and healthy dish perfect for BBQs or summer gatherings. Packed with wholesome ingredients like brown rice, fresh vegetables, beans, olives, feta cheese, and pine nuts, it offers a delightful medley of flavors and textures. The tangy dressing of olive oil, apple cider vinegar, honey, garlic, and lemon juice ties everything together beautifully. Gluten-free and vegetarian, this salad is both nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegetarian
Ingredients
Main Ingredients
- 200 g Brown rice
- 2 Bell peppers, diced
- 0.5 Cucumber, diced
- 200 g Cherry tomatoes, quartered
- 100 g Sweetcorn
- 1 Red onion, diced
- 235 g Butter beans, canned and drained
- 50 g Spinach, chopped
- 50 g Sun-dried tomatoes, drained and chopped
- 100 g Mixed olives, chopped
- 40 g Feta cheese, crumbled
- 30 g Pine nuts
- 6 g Fresh dill, finely chopped
Dressing
- 3 tablespoon Olive oil
- 2 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 2 Garlic cloves, crushed
- 2 pinch Sea salt and ground black pepper
- Juice of 1 Lemon
Instructions
- Cook the rice: Rinse 200 g brown rice thoroughly, then cook it according to the packet instructions until tender. Drain and set aside to cool slightly.
- Prepare the vegetables and beans: While the rice cooks, dice the bell peppers, cucumber, and red onion. Quarter the cherry tomatoes and chop the spinach, sun-dried tomatoes, and mixed olives. Drain the butter beans well.
- Combine the salad base: In a large serving dish, add the cooked rice, diced bell peppers, cucumber, cherry tomatoes, sweetcorn, red onion, butter beans, and spinach. Toss gently to mix.
- Add additional ingredients: Sprinkle in the chopped sun-dried tomatoes, mixed olives, crumbled feta cheese, pine nuts, and finely chopped fresh dill. Stir to incorporate evenly throughout the salad.
- Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, crushed garlic cloves, sea salt, black pepper, and lemon juice.
- Toss the salad with dressing: Pour the dressing over the combined salad ingredients. Toss thoroughly but gently to ensure every component is coated with the flavorful dressing.
- Serve: Allow the salad to rest for a few minutes to let the flavors meld, then serve chilled or at room temperature as a refreshing side dish or light main course.
Notes
- This salad is best served fresh but can be refrigerated for up to 2 days.
- To save time, use pre-cooked rice or cook rice ahead of time and refrigerate before assembling.
- You can substitute butter beans with chickpeas or cannellini beans if preferred.
- For a vegan version, omit the feta cheese or replace with a plant-based alternative.
- To add extra texture, toast the pine nuts lightly before adding.
- Adjust seasoning according to taste, especially salt and pepper.
