(Easy) Greek Rice Salad

It’s summertime and the high temperatures have already made their way through our windows.
Global warming is causing heat waves to be more frequent and longer and since there’s no way to prevent the sun from shining bright and making our days hotter, the only thing we can do is to keep ourselves cool and hydrated.
Lemonade, iced tea, watermelon, high-water fruits and vegetables, all combined together can help you face a dreaded heat wave. However, here’s another recipe that you can add to your list to get you through the summer: Greek Rice Salad.

A light, nutritious rice salad that comes packed with freshness and taste.
Feta cheese, tomatoes, black olives, and roasted peppers are mixed with rice to make the perfect dish for the summer time.
The lemon juice based dressing gives a bright flavor and pairs perfectly with the vegetables. The feta cheese adds its own flavor and rounds this salad up to perfection.


This Greek Rice Salad can be served as a main course or as a side dish.
It’s a perfect potluck dish to bring to summer barbecues. It’s also ideal for busy households: it keeps well in the fridge for up to three/four days, ready to be spooned into a bowl whenever you’re peckish.


(Easy) Greek Rice Salad                                                                                                                         Print this recipe!

Ingredients
Serves 6

1 ½ cups (300gr) rice of your choice (I used parboiled rice)
2 medium tomatoes, seeded and chopped
1 cup crumbled feta cheese
½ cup roasted red bell peppers, drained and cut into small pieces (I used Mezzetta)
½ cup pitted black olives
4 tablespoons olive oil
Juice of ½ lemon
1 teaspoon dried oregano
1 teaspoon salt
Ground black pepper to taste

Directions

Bring a large pot of salted water to a boil. Cook rice according to package instructions. Drain in a colander. Run rice under cold water to stop the cooking process, drain again.
Place rice in a large bowl, add olive oil, lemon juice, oregano, salt, and pepper and give a good stir.
Add tomatoes, feta cheese, red bell peppers, and black olives and give a good stir.
Refrigerate until ready to serve.
The rice salad keeps fresh in an airtight container in the fridge for up to 2 or 3 days.

Nutrition facts

One serving yields 235 calories, 18 grams of fat, 13 grams of carbs, and 6 grams of protein.