If you love fresh, vibrant dishes that are bursting with color and flavor, this Rice Salad Recipe is going to become one of your go-to favorites. Combining fluffy, perfectly cooked rice with crisp vegetables, tangy lemon, and a luscious olive oil dressing, this salad is light yet satisfying. Whether served as a refreshing side or a stand-alone meal, every bite offers a delightful mix of textures and bright flavors that will keep you coming back for more.
Ingredients You’ll Need
Don’t be fooled by how simple the ingredients are; each one plays a crucial role in creating the perfect balance in this Rice Salad Recipe. From the juicy tomatoes to the zesty dressing, every component adds depth in taste, texture, and color.
- 2 cups cooked and cooled white rice: The fluffy base that soaks up all those delicious flavors.
- 1 cup cherry tomatoes, halved: Adds juicy bursts of sweetness and vibrant color.
- 1 cucumber, diced: Brings a refreshing crunch to every forkful.
- 1 red bell pepper, chopped: Adds sweetness and a lovely pop of red hue.
- 1/2 red onion, finely chopped: Delivers a mild bite and aroma to balance the salad.
- 1/4 cup chopped fresh parsley: Provides herbal freshness and a bright green contrast.
- 1/4 cup olive oil: The heart of the dressing, offering richness and smoothness.
- 2 tablespoons lemon juice: Adds a lively tartness that wakes up the palate.
- 1 tablespoon red wine vinegar: Deepens the tangy notes for complexity.
- 1 teaspoon Dijon mustard: Gives the dressing a subtle kick and emulsifies nicely.
- Salt and black pepper to taste: Essential for bringing all the flavors together harmoniously.
- Optional – 1/2 cup crumbled feta cheese: A salty, creamy addition that elevates the salad.
- Optional – 1/2 cup cooked chickpeas: Adds protein and a hearty texture for a more filling dish.
How to Make Rice Salad Recipe
Step 1: Combine the Fresh Ingredients
Start by taking all your prepared vegetables—the halved cherry tomatoes, diced cucumber, chopped red bell pepper, finely chopped red onion, and parsley—and toss them together with the cooked and cooled rice in a large bowl. This mix of colorful ingredients is the heart of the salad and ensures each spoonful includes a little bit of everything.
Step 2: Whisk the Dressing
Next, in a small bowl or jar, whisk the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper until they form a smooth, well-blended dressing. This zesty dressing will bring the rice and veggies to life with its bright and bold flavors.
Step 3: Combine and Toss
Pour the dressing over the rice and vegetable mixture and toss gently to coat everything evenly. Don’t rush; the goal is to let every grain and piece of vegetable soak up the dressing, creating a harmonious blend of tastes and textures.
Step 4: Add Optional Ingredients
If you’re using feta cheese or chickpeas, fold them in now with care. The feta adds a creamy, salty tang while chickpeas boost the protein content and give the salad a pleasant heft.
Step 5: Chill and Serve
For best results, refrigerate the rice salad for at least 30 minutes before serving. Chilling allows the flavors to meld beautifully and the salad to become extra refreshing, perfect for warm days or whenever you want a light, satisfying dish.
How to Serve Rice Salad Recipe
Garnishes
To give your Rice Salad Recipe an elegant finishing touch, consider sprinkling additional fresh parsley or a few more crumbles of feta on top right before serving. A drizzle of extra virgin olive oil can also add a glossy, inviting look that appeals as much to the eyes as it does to the palate.
Side Dishes
This Rice Salad Recipe pairs wonderfully with grilled chicken, fish, or even a simple veggie burger for a balanced meal. It also shines as a vibrant side alongside Mediterranean dishes like lamb kebabs or roasted vegetables, bringing a fresh contrast and delightful texture to your plate.
Creative Ways to Present
Serving the salad in colorful bowls or even hollowed-out bell peppers makes for a fun, festive look. You could also layer it in glass jars for a picnic or potluck, which keeps it visually appealing and easy to transport. Elevate the presentation and watch everyone’s eyes light up before they even take a bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Rice Salad Recipe, keep them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious as it rests. Just be mindful that the fresh vegetables might release some moisture over time, so a quick stir before serving helps refresh the texture.
Freezing
This rice salad is best enjoyed fresh or chilled and does not freeze well. The fresh vegetables, especially cucumbers and tomatoes, tend to become watery and lose their crispness after freezing and thawing. For the best experience, avoid freezing and stick to refrigeration.
Reheating
Because this salad is meant to be served cold or at room temperature, reheating is not necessary. If you prefer it slightly warmer, allow it to sit out for 15–20 minutes to take the chill off, but avoid microwaving to preserve the fresh flavors and crunchiness of the veggies.
FAQs
Can I use different types of rice for this Rice Salad Recipe?
Absolutely! While white rice works beautifully here, brown rice or wild rice are excellent alternatives that add more texture and nutrition. Each choice will bring a unique flavor and chewiness that you might enjoy even more.
Is it possible to make this Rice Salad Recipe vegan?
Yes! Simply skip the optional feta cheese or substitute it with a vegan cheese or extra chickpeas. The salad is flavorful enough on its own to satisfy without any animal products.
How long can I store this rice salad in the fridge?
The salad keeps well for up to 3 days in the refrigerator. For the freshest taste and texture, aim to consume it within this timeframe and always keep it covered to prevent it from drying out.
Can I add protein to make this a full meal?
Definitely! Adding grilled chicken, tuna, shrimp, or even extra chickpeas will boost the protein content and turn this delightful side into a hearty, satisfying main dish.
What can I do if my rice salad tastes a bit bland?
Try adjusting the salt, pepper, or the acidity in the dressing by adding a little more lemon juice or vinegar. Fresh herbs like parsley or mint can also refresh the flavors beautifully. Tasting as you go is key to getting it just right.
Final Thoughts
This Rice Salad Recipe is such a bright and versatile addition to any meal, perfect for warm weather or anytime you want a dish packed with fresh flavors and satisfying textures. I truly encourage you to give it a try—you might just find it becoming a staple in your kitchen as it has in mine. Fresh, easy, and utterly delicious, this salad is sure to brighten your dining table.
Print
Rice Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes (if cooking rice from scratch)
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Mediterranean Rice Salad is a vibrant mix of cooked white rice, fresh vegetables, and a zesty lemon vinaigrette. Perfect as a light side dish or a wholesome lunch, it combines cherry tomatoes, cucumber, red bell pepper, red onion, and parsley with a tangy dressing made from olive oil, lemon juice, red wine vinegar, and Dijon mustard. Optional additions like crumbled feta cheese or chickpeas add extra protein, making it a versatile and nourishing salad best served chilled.
Ingredients
Salad Ingredients
- 2 cups cooked and cooled white rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh parsley
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Optional Protein Additions
- 1/2 cup crumbled feta cheese
- or 1/2 cup cooked chickpeas
Instructions
- Combine Vegetables and Rice: In a large bowl, mix the cooked and cooled white rice with cherry tomatoes, diced cucumber, chopped red bell pepper, finely chopped red onion, and fresh parsley to create the base of the salad.
- Prepare Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the prepared dressing over the rice and vegetable mixture. Gently toss everything together to ensure all ingredients are evenly coated with the flavorful dressing.
- Add Optional Protein: If desired, fold in crumbled feta cheese or cooked chickpeas to boost the salad’s protein content and add more texture.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld beautifully. Serve chilled or at room temperature as a refreshing side or light meal.
Notes
- For added texture and nutritional value, substitute white rice with brown rice or wild rice.
- This salad can be prepared a day in advance and stores well in the refrigerator.
- Enhance the salad by adding grilled chicken or tuna for a more substantial meal.
