Greek Rice Salad

Name: Greek Rice Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup rice of choice; 6 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano or; 1 tablespoon chopped fresh oregano; ½ teaspoon Dijon mustard; Pinch salt; Fresh black pepper, to taste; 2 large ripe tomatoes, diced, or; 2 cups halved grape tomatoes; 8 ounces feta cheese, crumbled; ¾ cup pitted Kalamata olives, sliced; ¼ cup chopped fresh flat-leaf parsley; Romaine or other lettuce leaves; Romaine or other lettuce leaves

Preparation info

Makes
4–6
servings

Difficulty
Easy
Ready in
30 min

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

This colorful dish from Rice, my first cookbook coauthored with Joanne Lamb Hayes, is one of my favorite warm-weather salads. Try it as a delicious accompaniment to grilled meats or as a light spring or summer meal, especially when tomatoes are ripe. Serve it along with crusty bread.

Ingredients

1 cup rice of choice
6 tablespoons olive oil
2 tablespoons

Americas
Europe
Greece
United States
Salad
Side dish
Mediterranean
New York
Gluten-free
Vegetarian
Spring
Summer

Method

Cook the rice according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
While the rice is cooking, whisk together the oil, lemon juice, oregano, mustard, salt and pepper. Add the tomatoes, feta, olives and parsley. Toss together with the lukewarm cooked rice.
Taste and adjust seasonings. Serve on romaine leaves at ro